Despite its “swampy” appearance, this soup is one of my favourite meals. If you like tomato soup, you’ll adore Swamp Soup. This soup is like tomato soup with a block of grilled cheese. It’s rich and thick, full of many vegetables, adding texture and flavour. And don’t forget the creamy, gooey bits of swiss cheese in every bite. This broth is a must-have.
SOUP-ER FAST, SOUP-ER GOOD.
This soup is fast and easy. You can heat it right away, but you can simmer it for a while. It will go even faster if you have chopped celery and carrots in your freezer (scroll to the step-by-step photos if that’s a question).
SWAMP SOUP – HOW TO SERVE IT
This soup contains chunks of Swiss cheese that melt in your mouth. You can add Swiss cheese to the entire pot. However, if you don’t intend to serve the soup in one bowl, I recommend adding the cheese to each bowl right before serving (after reheating). For dipping, you’ll likely need some crackers or crusty bread.
CAN IT BE FROZEN?
Yes! This soup is perfect for stocking your freezer. Once the soup is cooked, divide it into individual servings and let cool in the fridge for at least 24 hours. Then transfer the soup to the freezer the next morning. Freeze in quart-sized freezer bags or any freezer-safe recipe prep container.
SUBSTITUTES OF SWISS CHEESE
This soup has a subtle Swiss flavour that I love. You can also use mozzarella to make it. Mozzarella melts similarly to Swiss to have the same effect as Swiss. Mozzarella is great with tomatoes. Sprinkle a little crumbled mozzarella on top of every bowl if you don’t mind the melty taste.
SWAMP SOUP
This Swamp Soup is a thick, tomatoey vegetable soup that features “swampy” pieces of spinach and creamy swiss cheese.
Prep time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serving Size: Each is approximately 1.25 cups
INGREDIENTS
- 3 cloves of garlic (0.24)
- 1 yellow onion (0.32)
- 1/2 lb. Carrots (4 medium) (about 1/2 lb.) ($0.30
- 3 ribs celery (0.46)
- 2 Tbsp olive oil ($0.32)
- 1 Tbsp dried Basil ($0.30)
- 1 Tbsp dried Oregano ($0.30).
- 3 8oz. cans tomato sauce ($0.75)
- 3 15oz. 3 15oz.
- 1.5 cups vegetable broth ($0.20)
- 1 10oz. 1 10oz.
- 8 oz. Swiss cheese ($1.69)
INSTRUCTIONS
- Mince the garlic and dice the onion. Peel and slice the carrots and cut the celery. Place the onion, garlic and carrots in a large soup pan with olive oil. Cook on medium heat for five minutes or until the celery is softened.
- To the pot, add the tomato sauce, chopped tomatoes (with juices), vegetable stock, Basil, and oregano. Mix everything and bring the soup to a boil.
- When the soup has steamed, add the frozen spinach. Once the soup is simmering, add the frozen spinach to the soup. Stir until the spinach has melted.
- After the spinach has been thoroughly incorporated into the soup, taste it and adjust the salt. Although I didn’t add any salt, it will depend on how high the sodium content of your vegetable broth and canned goods is.
- Cut the swiss cheddar into small cubes. Each bowl should have a few cubes. Pour the soup into each bowl and then top it with the remaining cubes. Enjoy!
NUTRITION
Serving Size: 1.25 cups Calories: 235.95 Kcal Carbohydrates: 19.71 G Protein: 12.5g Fat 12.75 g Sodium: 934.14 mg Fiber: 5.58 g