Appetizers / Soups / Salads

Eggplant Tomato and Onion Soup is for Soup.

Eggplant Tomato and Onion Soup takes several minutes to prepare.

Eggplant Tomato and Onion Soup takes several minutes to cook.

Eggplant Tomato and Onion Soup makes 6 servings.

The ingredients for Eggplant Tomato and Onion Soup are:

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

Here is how you make Eggplant Tomato and Onion Soup:

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: 6Recipe submitted by SparkPeople user GREGINND.

The nutritional information for Eggplant Tomato and Onion Soup is:

• 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

The dietary needs meet for Eggplant Tomato and Onion Soup is Low Fat