Despite its “swampy” appearance, this soup is one of my best meals. If you like tomato soup, you’ll adore Swamp Soup. It’s similar to tomato soup with a twist and includes Grilled cheese in the middle. The broth is vibrant and hearty, packed with tons of veggies that add texture and taste And don’t forget the creamy, gooey chunks of Swiss cheese in every bite. It’s TO DIE FOR.
SOUP-ER FAST, SOUP-ER GOOD.
The best thing about this recipe is it’s swift and straightforward. It’s ready for eating once warmed through, though you can simmer it a little longer if you’d like. If you’ve got chopped carrots and celery within your freezer (scroll into the step-by-step pictures if you’re wondering why you’d even have them in your fridge), It will cook quicker!
HOW TO SERVE SWAMP SOUP
As mentioned, this soup contains melting chunks of Swiss cheese floating in each bowl. Although you can add Swiss cheese to the entire pot, if it’s not your intention to serve the whole jar in one go, I would suggest adding the cheese into each bowl before serving (after the reheating). You’ll likely also need some bread or cracker for dips!
CAN I FREEZE IT?
Yes! This soup is perfect to stock in your freezer. After cooking, you can divide the soup into individual portions and let it cool thoroughly in your refrigerator for a night before transferring it to the freezer the following day. You can freeze it in the size of a quart freezer bag or any freezer-safe container for meal preparation.
SUBSTITUTES FOR SWISS CHEESE
I like the delicate flavor of Swiss in this soup; however, if Swiss isn’t your thing, you could use mozzarella instead. Mozzarella melts similarly to Swiss and will give you the same flavor as the soup. Additionally, mozzarella pairs well with tomatoes. If you’re not a fan of melting aspects, the feta’s crumbled bits can be a great addition on top of each bowl.
Three cloves of garlic ($0.24)
One yellow onion ($0.32)
1/2 lb. carrots (about four medium) ($0.30)
Three ribs of celery ($0.46)
2 tablespoons olive oil($0.32)
One tablespoon of fresh basil ($0.30)
1 TBSP dried oregano ($0.30)
3 8oz. cans tomato sauce ($0.75)
3 15oz. Cans with diced tomatoes($1.35)
1.5 cups vegetable broth ($0.20)
1 10oz. package of frozen spinach chopped ($0.99)
8 oz. Swiss cheese ($1.69)
Chop the garlic into small bits, cut the onion, slice, and peel the carrots. Then cut the celery. Add the garlic, onion, carrots, and celery into a large soup pan with olive oil. Cook on medium temperature for approximately five minutes up to the point that the onions have softened.
Pour the tomato sauce, chopped tomatoes (with juices), vegetable broth, basil, and oregano into the soup pot. Mix to combine, and then let the soup be simmering.
Once the soup has slowed down and the spinach is frozen, add it to it (no need to let it thaw). Mix the spinach with the soup until it is melted and heated.
After the spinach has been thoroughly blended into the soup, give it an initial taste, and add salt if necessary. I didn’t add any salt. However, it will determine the salt content in your canned food items and the vegetable broth.
Slice the Swiss cheese into smaller cubes. Add a handful of cubes to each bowl. Pour the hot soup on the top. Serve and have fun!