Ingredients

• 2 (10.75 ounce) cans condensed tomato soup
• 2 medium eggplants
• 1/2 cup chicken broth

Browse by ingredient

Instructions

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