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 |
|---|
