Tomato Zucchini Soup recipe

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Ingredients

1 (26 ounce) can tomato soup
26 fluid ounces milk
1 (14.5 ounce) can zucchini in Italian-style tomato sauce
1 ½ teaspoons dried basil
1 teaspoon minced garlic
4 slices Swiss cheese

Nutrition Info

322.9 calories
carbohydrate: 32 g
cholesterol: 45.4 mg
fat: 14 g
fiber: 3.3 g
protein: 17.5 g
saturatedFat: 7.5 g
servingSize: -
sodium: 1020.4 mg
sugar: 22.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir tomato soup and milk together in a large pot over medium-low heat, add zucchini, basil, and garlic. Cook at a simmer until warm, about 5 minutes. Stir Swiss cheese slices into the mixture, cook until cheese melts, about 5 minutes more.

Recipe Yield

4 servings

Recipe Note

It's a grown-up version of tomato soup. My husband came up with this for a quick and easy meal idea. It is very versatile. You can add spinach if you prefer. Serve with the traditional grilled cheese or any other sandwich to complete it. It also makes great next-day leftovers.

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