Easy Tomato and Eggplant Soup Recipe
- 2 (10.75 ounce) cans condensed tomato soup
- 2 medium eggplants
- 1/2 cup chicken broth
step 1: Cook eggplants at 350 degrees F (175 degrees C) for 30-40 minutes until soft. Scoop out insides and puree eggplant.
step 2: Stir tomato soup and pureed eggplant together and bring to a boil. Simmer for 5 minutes and add chicken broth to thin soup to taste.