This is an easy and delicious soup that has so much flavor you won't believe how simple it is.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook eggplants at 350 degrees F (175 degrees C) for 30-40 minutes until soft. Scoop out insides and puree eggplant.

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  • 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.

Nutrition Facts

87.1 calories; 2.9 g protein; 17.9 g carbohydrates; 0 mg cholesterol; 472.9 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/12/2005
I tweaked this recipe a bit after reading its reviews and LOVED it. I used only one can of tomato soup and added four fresh tomatoes that I chopped and blended. Based on others' recommendations I added fresh garlic and grated cheese along with some salt pepper and Italian seasoning. It turned out delicious! Read More
(29)

Most helpful critical review

Rating: 2 stars
02/16/2003
I made this one twice the second time adding cheese and butter to the recipe before reheating. That added a lot of flavor! Read More
(8)
17 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
10/12/2005
I tweaked this recipe a bit after reading its reviews and LOVED it. I used only one can of tomato soup and added four fresh tomatoes that I chopped and blended. Based on others' recommendations I added fresh garlic and grated cheese along with some salt pepper and Italian seasoning. It turned out delicious! Read More
(29)
Rating: 2 stars
02/16/2003
I made this one twice the second time adding cheese and butter to the recipe before reheating. That added a lot of flavor! Read More
(8)
Rating: 5 stars
10/04/2011
This was very yummy but I did tweak it a bit as some of the other reviewers did. I sliced the eggplant in 1/2 and coated both sides w/EVOO S&P and baked as directed. I then took out the insides and mashed them in a pot so it was chunky. In addition to the tomato soup I added dried basil oregano onion powder a touch of salt and freshly minced garlic. I needed to add a lot more chicken broth than directed because it was very thick. Once it was to my desired consistency it was fantastic! We served it w/Big Y snowflake rolls- super yummy and great for dipping. We will be making it again but will need to make a larger amount because it was such a hit w/my family kids included (3 & 7). Read More
(6)
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Rating: 5 stars
02/16/2003
This was a good recipe. I added green pepper to the final boil until it was soft that added a lot of flavor Read More
(6)
Rating: 4 stars
04/01/2005
I made this with crushed tomatoes instead of soup and added some garlic. Served it with cheese over the top and a touch of sour cream. Teste was excellent but texture was a little off. Read More
(4)
Rating: 5 stars
02/09/2010
Super easy! I only had 1 eggplant handy so I only used 1 can soup. But I did add in a can of crushed tomatoes and a chopped green pepper. Love it! Read More
(4)
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Rating: 2 stars
01/06/2004
I found this soup to be very bland. It needs seasoning. Also I thought it was too thick and added the entire can of chicken broth. Read More
(4)
Rating: 4 stars
10/22/2012
I just made this soup and followed the recipe adding nothing. I wasn't sure about adding milk to the tomato soup but did add just one can of milk. Enjoyed it very much. Read More
(4)
Rating: 2 stars
06/18/2010
I like eggplant but I have to agree with some of the other comments. It's a bland soup but it could be a good base soup. I had to add onion powder garlic powder garlic salt basil Italian seasoning and some crumbles of feta cheese to make it something I wanted to eat. Read More
(4)