Easy Tomato and Eggplant Soup Recipe
This is a simple and delicious soup with so much flavor that you won't believe how easy it is to make.
Servings Per Recipe: 8 | Calories: 87.1
Ingredients:
- 2 (10.75 ounce) cans condensed tomato soup
- 2 medium eggplants
- ½ cup chicken broth
Directions:
- Cook eggplants for 30-40 minutes at 350 degrees F (175 degrees C) until tender. Scoop out the insides of the eggplant and purée it.
- Bring the tomato soup and pureed eggplant to a boil together. Simmer for 5 minutes, then thin with chicken broth to taste.
Nutrition Facts:
| Nutritions | Facts |
|---|---|
| Protein | 2.9g |
| Calories From Fat | 13.6 |
| Iron | 1.4mg |
| Thiamin | 0.1mg |
| Dietary Fiber | 4.9g |
| Carbohydrates | 17.9g |
| Fat | 1.5g |
| Magnesium | 23.9mg |
| Vitamin B6 | 0.2mg |
| Niacin Equivalents | 2.4mg |
| Vitamin A Iu | 460.2IU |
| Sugars | 8.5g |
| Vitamin C | 43.4mg |
| Potassium | 488.1mg |
| Folate | 39.6mcg |
| Sodium | 472.9mg |
| Calcium | 21.3mg |
| Saturated Fat | 0.3g |
