Ingredients
8
8 servings
- •2 (10.75 ounce) cans condensed tomato soup
- •2 medium eggplants
- •½ cup chicken broth
Instructions
- Cook eggplants at 350 degrees F (175 degrees C) for 30-40 minutes until soft. Scoop out insides and puree eggplant.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 87
- Carbohydrate: 18g
- Fat: 2g
- Fiber: 5g
- Protein: 3g
- Sugar: 9g
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