Easy Tomato And Eggplant Soup - cooking recipe

Ingredients

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

Preparation

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.