Eggplant Tomato and Onion Soup

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4.5 of 5 (6)

Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Eggplant Tomato and Onion Soup calories by ingredient

Introduction

vegetarian soup vegetarian soup

Number of Servings: 6

Ingredients

1 eggplant, roasted and skin removed

2 medium onions

6 cloves garlic

1 can diced tomatoes

juice of 1 lemon

1 tsp dried thyme

1 tsp dried oregano

1 tsp (or to taste) hot chili flakes or powder

salt and pepper to taste

2 cans chicken broth

2 tbsp olive oil

1 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.