Eggplant Tomato and Onion Soup

(6)
  • Number of Servings: 6
Ingredients
1 eggplant, roasted and skin removed2 medium onions6 cloves garlic1 can diced tomatoesjuice of 1 lemon1 tsp dried thyme1 tsp dried oregano1 tsp (or to taste) hot chili flakes or powdersalt and pepper to taste2 cans chicken broth2 tbsp olive oil1 can evaporated nonfat milk
Directions
Eggplant was roasted in a hot 400 F oven until soft. Skin removed. The onions were sautéed in the olive oil until just beginning to caramelize. The garlic was chopped and added. After a few minutes a can of diced tomatoes were added. Two cans of chicken broth were added along with the juice of one lemon. You could use vegetable broth or water. The roasted eggplant was added along with all the seasonings and herbs and the soup was simmered for about 20 minutes. One can of evaporated nonfat milk was added and the soup was blended with a hand blender.

Number of Servings: 6

Recipe submitted by SparkPeople user GREGINND.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 185.6
  • Total Fat: 6.4 g
  • Cholesterol: 3.8 mg
  • Sodium: 2,067.4 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 3.9 g
  • Protein: 12.4 g

Member Reviews
  • JANIEWWJD
    Very good lunch. - 3/22/21
  • 1CRAZYDOG
    Family oved it! Delicious. - 11/21/18
  • AGALER73
    I'd blend as directed and add some more onion and tomato for texture but the flavor was delicious. Gets the kids to eat veggies and they don't even realize it! - 9/28/16
  • MANDA-JANE
    This recipe has restored my fith in home made soups. Truly delicious. I salted and rinsed my eggplant first prior to roasting. I left out the garlic and added water with the tin of tomatoes and a vegetable stock cube. wonderful! - 4/12/15
  • ADOUPE
    This soup was delicious! I am definitely making this one again! - 6/25/12
  • GLOYDNESS
    I am making this tonight. Man oh man- eggplant is the best thing ever for someone on a diet who craves comfort food. :) Thanks! - 2/27/08