Despite its “swampy” appearance, this soup is simply one of the best things I’ve ever eaten. If you like tomato soup, you’ll adore Swamp Soup. It’s like tomato soup on steroids and with a grilled cheese built right in. The broth is incredibly thick and hearty, it’s full of tons of vegetables that add texture and flavor, and let’s not forget those creamy, gooey bits of swiss cheese in every other bite. It’s TO DIE FOR.
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Soup-er Fast, Soup-er Good.
My favorite thing about this soup is that it’s incredibly fast and easy. It’s ready to eat as soon as it’s heated through, although you can always let it simmer a bit longer, if you want. And if you have some chopped carrots and celery stashed in your freezer (scroll down to the step by step photos if you’re wondering why you’d ever have that in your freezer), it goes even faster!
How to Serve Swamp Soup
As mentioned above, this soup has melty chunks of Swiss cheese floating around in every bowl. While you can add the Swiss cheese to the whole pot, if you don’t plan to serve it all in one sitting, I suggest adding the cheese to each bowl just before serving (after reheating). You’ll probably also want some sort of cracker or crusty bread for dipping!
Can I freeze it?
Yes indeed! This soup is great for stocking your freezer. After cooking, divide your soup into single servings, cool it completely in the refrigerator over night, then transfer to the freezer the next day. You can freeze in quart-sized freezer bags or any freezer-safe meal prep container.
Substitutes for Swiss Cheese
I love the subtle flavor of Swiss with this soup, but if Swiss isn’t your jam you can use mozzarella instead. Mozzarella melts in a similar way to Swiss, so you’ll get the same effect in the soup. Plus, mozzarella also goes great with tomato. If you don’t care about the melty aspect, a little crumbled feta would also be amazing sprinkled onto every bowl.
Love tomato soup? Check out my Secret Ingredient Tomato Soup, too!
Swamp Soup
Servings 8 about 1.25 cups eachIngredients
- 3 cloves garlic ($0.24)
- 1 yellow onion ($0.32)
- 1/2 lb. carrots (about 4 medium) ($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. cans diced tomatoes ($1.35)
- 1.5 cups vegetable broth ($0.20)
- 1 10oz. pkg frozen chopped spinach ($0.99)
- 8 oz. Swiss cheese ($1.69)
Instructions
- Mince the garlic, dice the onion, peel and slice the carrots, and slice the celery. Add the onion, garlic, carrots, and celery to a large soup pot with the olive oil and sauté over medium heat for about five minutes, or until the onions are soft.
- Add the tomato sauce, diced tomatoes (with juices), vegetable broth, basil, and oregano to the pot. Stir to combine, then allow the soup to come to a simmer.
- Once the soup is simmering, add the frozen spinach (no need to thaw). Stir the spinach into the hot soup until it has melted and heated through.
- Once the spinach is thoroughly mixed into the soup, give the soup a taste and add salt if needed. I did not add any, but this will ultimately depend on the sodium content of your canned goods and vegetable broth.
- Dice the swiss cheese into small cubes. Add a small handful of cubes to each bowl, then ladle the hot soup over top. Serve and enjoy!
See how we calculate recipe costs here.
Equipment
- Dutch Oven
- Liquid Measuring Cup
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
Scroll down for the step by step photos!
How to Make Swamp Soup – Step By Step Photos
Dice one yellow onion, peel and slice 1/2 lb. carrots (about four carrots), slice three ribs celery, and mince 3 cloves of garlic. Add the onion, carrots, celery, and garlic to a large soup pot with 2 Tbsp olive oil.
Since most of my soups begin with 1/2 lb. chopped carrot and 3-4 ribs of celery, I just go ahead and chop up the rest of my carrots and the bunch of celery, and freeze it for the next time I make a soup. That way I don’t have to do as much chopping later. I just dump the bag of frozen veggies into my soup pot and go!
Sauté the onion, carrots, celery, and garlic over medium for about five minutes, or until the onions are soft.
Next, add three 8 oz. cans of tomato sauce, three 15 oz. cans of diced tomatoes (with juices), 1 Tbsp dried basil, 1 Tbsp dried oregano, and 1.5 cups vegetable broth to the pot. Stir to combine, then allow the soup to come up to a simmer.
Once the soup comes up to a simmer, add a 10 oz. block of frozen chopped spinach (no need to thaw). You can use frozen bagged spinach, too, just estimate about 10 oz. Stir the spinach into the soup until it thaws and heats through.
Once the soup is heated through, give it a taste and add salt if needed. Mine did not need any additional salt, but that will depend on your taste buds and the salt content of your canned goods and vegetable broth.
Chop an 8 oz. block of Swiss cheese into small cubes. If you’re going to serve the entire pot of soup at one sitting, go ahead and stir the cubes of cheese into the soup pot (with the heat turned off). The residual heat will melt the cubes. If you’re going to be eating one or two bowls at a time, add the cheese cubes to each bowl, then ladle the hot soup over top.
Sooooo gooey and good!
I add 1/2 cup extra of veggie broth (2 cups total) and after the final step, let the soup simmer on low with a lid on for 30 minutes. Really allows the flavors to develop and incorporate more. I use mozzarella pearls instead of Swiss. Divine!
This isn’t swamp soup! Swamp soup, aka turnip green soup, uses leafy turnip greens, a variety of canned beans, and other items like smoked sausage, onions, tomatoes, to create a swamp looking soup. This is more like a decadent tomato soup.
This recipe is like a hug in tomato-stew form. I’ve made this repeatedly and start craving it when the fall weather begins!
I love this soup! I live alone so I make it and freeze it in silicone cupcake liners and transfer it into a gallon size ziplock bag so I have individual servings ready to go. I’ve been craving it so I just made a fresh batch.
From Louisiana here. This is not swamp soup. No tomatoes. And turnip greens are used. Where are the beans and sausage? This soup should be green not red. This recipe looks good but it’s definitely not swamp soup. Just saying.
Agreed. I’m from Louisiana. Swamp soup is green. It’s divine. One of my favorites. On the other hand this soup looks so so delicious. Gonna try it soon.
Listing the cost of each ingredient is totally useless, irrelevant, and meaningless! Serves no purpose whatsoever. You’re just trying to validate what you feel is the basis of your blog.
I’m not sure why you are choosing to be hostile. This recipe was published back in 2010 & updated in 2020. Of course, the cost was much different then. If you wanted to post constructive criticism, there’s no harm in it – but there is a huge difference between being constructive and being hateful.
Wow! You must the in the US. Here in Canada those prices are double and triple. Some even more. I will still give it a try. Looks good!
Easy and tasty!!!
I know they’re not the budget-friendliest item, but my family and I love those little mini balls of mozzarella in this soup. :)
I don’t understand how everyone is getting their carrots cooked by the end of this recipe — I’m chopping mine to the same thickness as indicated in the picture, and my carrots are still very hard and raw if I follow these instructions to the letter. I always simmer for awhile before adding the spinach just to make it more palatable. Am I missing a step? Lol
Sounds great but I may leave the spinach out. It’s not my favorite. But then again it may get lost in such a lot of tomato!
This is not my favorite recipe from budget bytes but I’ve made it a handful of times so that tells you it’s not bad. I use 2 cans of fire roasted diced, and 1 can of plain diced. I’ve done 3 cans of plain diced and it’s too bland. It’s super easy and fast to make so a good weeknight meal when you want something comforting with a good amount of veggies.
For the swamp soup, can I use a different cheese? Thanks
Yes. There are a few listed where it says “SUBSTITUTES FOR SWISS CHEESE”. XOXO -Monti
The prices for the ingredients are not for 2022.
Did you look at the date it was posted?
I made this tonight, while sick with Covid 19, and it hit the spot. I used frozen chopped kale instead of spinach because that’s what I had, I prefer kale over spinach in soups anyway. I didn’t have crackers or bread, but I had tortillas – so I cut a couple, coated them in oil and everything bagel seasoning, and baked them (following the recipe on this website!). It hit spot like nothing else, even though it’s 80 degrees. This will be my go-to soup recipe when I’m exhausted and/or under the weather. Perfect. No notes.
I also added black beans for protein. Kidney beans would also work really well.
This soup freezes so incredibly well! I am not a fan of leftovers at all, but I froze this one anyway. I was content letting it sit in the freezer forever, but my partner pulled it out and reheated it for lunch today. We didn’t have any Swiss cheese cubes, but we did have cheddar! Brilliant substitution! Make this soup! I know I’ll be making and freezing more.
Yes! I even pre-cube and freeze the swiss cheese along with the soup (in a separate container, not actually in the soup) for extra easy reheating on days when I don’t have time or energy to cook.
This was so good. I used beef broth instead of vegetable and fresh spinach instead of frozen. I also threw in some homemade meatballs. Yummy! For the cheese I used jalapeño havarti. Thank you so much for your wonderful recipes. With food prices being so high I really appreciate recipes that are filling, cheap and taste good!
Only change I made was to let the soup sit for ~30 min to let the flavors get to know each other a little more. It stayed super hot in a dutch oven even with the heat off. I got 6 large dinner-sized servings.
Making this today – I feel like this is one that will do well in the crock pot – though it’s fast on it’s own, I have it in there to be ready whenever folks are ready to eat later today.
Note that I have people (including myself) who despise the texture of cooked carrots, so I always grate them into soup recipes and that solves the problem. Otherwise, I generally left everything as is. I think an option I might include at some point for this would be a can of beans – I think either cannellini or chickpeas would go well in this.
I love this soup and make it on a regular basis. When I take it to work and reheat it everyone wants to know where they can get the recipe for the great smelling soup.
Made this today. Good! Maybe a little less exciting than other recipes from this site, but a solid weeknight meal.
Soooo good… I did do a few minor things differently but it turned out delicious! I used fresh spinach and fresh basil, tomato paste, a few tablespoons of brown sugar, and a touch of heavy cream drizzled on top prior to serving. I served on the swiss cheese as directed and paired it with crusty bread! I can’t wait to eat this all fall.
First recipe I ever made where I didn’t use salt and it came out perfectly seasoned! My partner even had seconds and he’s a real meat and potatoes guy! This is something I’ll be making forever!
The color of my soup turned out a really unappealing muddy brown (because red+green=brown!). But the taste was good, even better the next day! I used frozen spinach that needed more cooking time than the recipe called for. Next in line for my winter soup challenge will be the Golden Lentil Soup with Coconut Milk, I can’t wait!
Really good. I used fresh spinach, and added frozen corn, and a sweet potato and skipped the celery. Everyone in my family liked it. I thought garbanzos and frozen cauliflower might also be good, but not everyone in my family loves those. Thanks for a new favorite soup recipe.
Super yummy! If I ever make it again im going to add beans or chicken lol
I’m no cook but I was looking for a good throw together soup for lunch and this is it. Yes, also forgiving and versatile. FYI to the 1 star review, I find that the quality of the canned tomatoes make all the different in the world along with the quality of the seasonings. When I make salsa I always use Muir Glen and used it in this recipe. Love Pensky’s spices.
So good and so simple. Added a lb of ground turkey and it was amazing! I added the turkey to the pot first and cooked it a bit then followed the other instructions in the recipe. Used a mix of fresh spinach and kale and mozzarella cheese. I had it with a side of rice with avocado which was great!
Wao. Nice idea. Thanks for the tio
I love most recipes here, but I did not like this at all. It tasted like a big pot of canned tomatoes. There was no flavor to it. And, of course, I have tons of leftovers. I think I may add some meat and additional seasoning to it and serve it over pasta tomorrow. Seems like it would make a decent base for a bolgnese. I will not make this again.
Loved this! Made it as written, but threw in a can of rinsed chickpeas at the end for protein. Highly recommend!
Made it again with the chickpeas and used kale instead of spinach because it’s what I had. Excellent again!
This is a winner! I adore this recipe and my partner requests this soup regularly. The recipe is so forgiving – you can changes amounts, add different veggies and seasonings. I always use the instant pot (8 minutes for lightly cooked veggies, 11 minutes for soft veggies). Reminds flavors remind me of pizza!
Made this soup for my work lunches this week, and it turned out amazing!! I usually don’t really like soup for lunch because it never seems to fill me up, but this is hearty enough that I wasn’t hungry 10 minutes later. Will definitely be making this again!
I did switch out the frozen spinach for fresh (about 1/2-3/4 of a bag, chopped) and fresh mozza for the swiss, both worked great!
Made that soup but I ended up tweaking it a lot because we didn’t love it as the original recipe. I had to add extra broth and some brown sugar to offset the tomato acidity and then added some red pepper flakes and cayenne pepper and doubled the basil and oregano. Much better now. Mushrooms make it a bit more filling too and I bet it’s even better the next day. As originally written I would only give this 2 stars. Definitely needs some help to be more edible.
Fantastic soup and the calorie count is low too. But – the one change/addition I made was – I am not a fan of chunky soups – so I pureed the whole pot and then it was fine. Thanks for posting. Leftovers are in freezer bags for other meals.
One of the better soup recipes I’ve found and the leftovers are excellent for days. I used them to make eggs in purgatory and it worked wonderfully!
I made this tonight….but it was not a hit with my family. I absolutely loved it though. They didn’t like the diced tomatoes and the flavour was too bold [whatever that means🙄] and the general consensus was I didn’t need to make it again☹️. However for those that do like it, I added: leftover roast beef, barley, and a pinch of cayenne. Served it toasted garlic-cheese buns. I love this website and go to it just ‘for fun’…
Well, leftovers the next day went over much better. The flavours melded. I’m allowed to make it again just not soon. We had a guest who loved it too. Also, I made mine in the Instapot.
I think it’s just too “tomatoey” or acidic as is. Adding some extra broth and brown sugar helped significantly here.
Made this over the weekend, since it’s starting to get cold in my city. Absolutely delicious! A perfect recipe to ring in the soup season.
Super-duper delicious! I’m not usually that fond of tomatoe soups (tends to taste too “watery” for me for some reason), but with a bit of cayenne pepper it was mouth-wateringly good! Hope it tastes just as fantastic when reheated.
Could I freeze this? Made it tonight and it was delicious!
Yes, this one freezes great. :)
I made this soup last night. The recipe is a keeper. It was delish.
My family calls this recipe the vegan bolognese soup and often ask me to make it. I follow the recipe pretty closely – I just increase the amount of vegetables, add more broth for a thinner soup, and omit the cheese to make it vegan. The cheese is replaced by several cups of black beluga lentils (not the most frugal of ingredients, I know, but a little goes a long way) cooked separatedly, which make the soup hearty and soul-comforting. I finish the soup with a glug of olive oil and balsamic vinegar. Thank you, Beth, for another excellent meal.
This was so amazing! I was surprised but I couldn’t stop eating! One substitution I made was using fire roasted tomatoes instead of the regular ones and it was full of so much flavor!
How can it be called swamp soup without heart of palm in there? Looks good!
Two questions:
1). How could this be made in a crock pot? Would I put it on LOW and for how long?
2) Could I make this ahead (except for adding the Swiss Cheese)?
We haven’t tested the recipe in a slow cooker just yet. But as you can see there are a few previous comments of people who have had great success!
I’ve made this several times and it is very, very good soup. The first time I made this I didn’t have one of the two herbs, so I subbed in two tablespoons of Italian seasoning. Since it makes an enormous batch and my kids aren’t that fond of leftovers, I’ve reduced it to two cans of tomato sauce and two cans diced tomato, then a heaping tablespoon of Italian seasoning. I also prefer collard greens to spinach, so that’s how I make it.
But really this is just a delicious recipe, absolutely out of the park.
Just out of curiosity do you think it’s possible to make this soup in a slow cooker or instant pot?
We haven’t tried it yet but you could certainly try.
I make this in a slow cooker every time.
This soup is awesome !! So easy, so yummy! Great with garlic bread for dunking 😊
What are your settings on your slow cooker? And for how long until it’s done?
For your Slow Cooker Method: Did you saute’ the celery, onion, and carrot before placing into the cooker, or just put the chopped veggies into the slow cooker with rest of the ingredients (except the spinach and cheese)?
This is the coziest soup. And it’s great for using up leftovers. I’ve added black beans, quinoa, rice, ground beef, zucchini and green beans. Not all at once, but that wouldn’t be too bad. Insteadof tomato sauce, I puree a couple cans of diced tomatoes.
Could one use fresh spinach instead of frozen?
Yes you could!
This soup is delicious and satisfies the soul! I will be remaking this recipe over and over. You are correct no salt needed ;) Keep those vegetarian and vegan recipes coming. I appreciate you. Thanks for all you do! :)
I’m on my second batch of this, which I’ll be taking to a Superbowl party this evening.
The first time, I made it as it’s written, and we loved it! The only thing I changed then was to use pepper jack cheese instead of Swiss because — believe it or not — the little grocery store down the road from us (we’re wintering in the Texas hill country) didn’t have Swiss!! Honestly, it was a happy adjustment. I thought the pepper jack was delicious!
So … I’m making it a second time and using the pepper jack again. This time, I pumped up the spice a little by adding 1 tsp. of smoked paprika and 1/2 tsp. of cayenne. The heat is just right, although I haven’t had it w/ the spicy cheese yet.
OH! I also added in a can of mild chopped green chilies because I thought it would make a nice zingy addition.
As someone else said: I love Beth’s recipes! They’re always written so well, and they inspire me to try new things. Thanks, Beth and staff!
p.s. Also as someone else said: I used fire-roasted tomatoes. They add to the swampiness. lol
Just finished making this on a rainy Saturday in NJ. No changes to your recipe and it is awesome !!
I’m now craving for swamp soup Beth! I also love cheeses, and I love the fact that this soup has chunks of Swiss cheese floating around in every bowl. When it comes to cheeses and preserves, UK High Street is my go-to. The store got different kinds of cheese ranging from welsh cheddar to blue stilton, along with preserves like tomato and chili chutney and red onion marmalade. I think those will also taste great with tomato, and add some sweet and spicy spin to the soup.
Love your recipes, Beth, and I can just imagine how good this swamp soup will be!
I’m mindful of my sodium intake. Noticing on your nutrition info the sodium is over 1500 mg per serving (my max daily intake!). Is it that high because you’re using regular canned tomatoes and tom paste vs the no salt added can option?
My can of no salt added diced tomatoes in the pantry has 15mg sodium. So if your using regular canned tomatoes I suppose I can back into the math to see how much less sodium per serving this soup would be…?
I have simi.ar sodium restrictions. I use unsalted tomatoes, nno salt stock, and half the cheese. It’s delicious.
This soup is so good!!! It was a hit all around and will be going in rotation for sure. It made my soul happy, it’s so warming.
I only modified a few things including swapping frozen spinach for fresh, added more veggie broth for a thinner soup, and added Italian sausage. However I bet this is amazing without these modifications as well.
Hi Beth/Kelly! I was thinking about making a vegan version of this, but do you think it’d be lacking too much flavour if I omit the cheese?
I’ve made this soup with chickpeas instead of the cheese and it is delicious! Not lacking at all in my opinion! I love that Beth’s recipes are always so easily modified for dietary restrictions or just what’s lying around in the pantry.
I was making a one pot pasta and realized that I didn’t have tomato sauce, so I ended up doing a broth with tomato paste. I thought it kinda looked like swamp soup so I added big chunks of mozzarella, it was great. Thank you for your recipes 😊
Looks so good! Love that you don’t waste food – just pop in the freezer for the next time.
Literally best soup I’ve ever made. I threw It in the crockpot. Eaten for lunch 5 days in a row and it was good each time.
So glad I saw this comment in time…I’ll definitely be using the slow cooker when I make it now! Did you change anything?
This soup was ugly af but so delicious.
Also I used fire roasted tomatoes because I could have sworn that you recommended it…but I got that mixed up with another recipe. It was a wonderful mistake.
This soup is delicious and satisfies the soul! Will be remaking this recipe over and over. You are correct no salt needed ;) Keep those vegetarian and vegan recipes coming. I appreciate you. Thanks for all you do! :)
I’m often tempted to try your recipes but I have a carrot allergy. What would you suggest for a substitute? Either specifically in this recipe or for others?
I think this is going to vary depending on the recipe. For this one I think it would be best to just leave the carrots out, rather than try to substitute them with something different. :)
What would be some good swaps for others? ( I literally dont know how to cook)
Carrots have a sweet mild flavor, but it will depend on what you’re making. Celery, onion, garlic, and bell pepper are a good base for pretty much anything. If you want the texture, you can add parsnips or turnips.
I agree w/ the parsnips or turnips, or maybe the zingy flavor of something like a watermelon radish would be good.
Thanks this the best soup recipe which is very easy to make & and it can be ready in just 30 minutes.
I added barley and it was delicious!
Hi Beth I am in Australia and love getting all the recipes. What would be a good substitute for the tins of sauce hwre?
Thank you
Hi Tracey, just to clarify do you mean the tomato sauce?
Is it like passata?
I made this soup tonight and my whole family loved it. Do you think this will freeze well without any cheese chunks in it?
Yes I think it will freeze wonderfully!
Hi Tracey, I’m also in Australia! When tomato sauce is called for in US recipes I substitute it with an equivalent amount of passata (usually sold alongside the pasta sauces in Coles/Woolworths).
This soup was so good! I regret not making it for the crowd I was feeding on Thursday.
I make this every year in honor of the season premier of Swamp People! My husband loves it!
This is a “clear the fridge” soup for me. Most veggies I have around at any given time work very well with it, like potatoes, red bell peppers, kale instead of spinach, beans, or zucchini (which is one of our favorites).. Also leftover cooked pasta, cooked chicken, various kinds of cheese, just whatever needs to be used. I make it regularly, and it’s always diiferent and always good.
This looks fantastic! I have some celery and carrots that have seen better days but would be great in soup.
Can this be made in an Instant Pot or Slowcooker. I want to share it at work. If not is it ok to transfer to a Crock-Pot to keep it warm?
the soup is great! As a native Floridian, I laughed out loud at the disclaimer. go gators!
Hi Beth,
I love your soup recipes ! A few weeks back , we had garden vegetable soup with barley at work and it was pretty good. So, I am trying to find a tomato based vegetarian soup recipe that would go along well with barley. I think this would do well , any thoughts?
Thanks!
I bet this Garden Vegetable Quinoa Soup would be good with barley in place of the quinoa! Or my Chunky Lentil and Vegetable Soup. Either barley with the lentils or in place of the lentils. :)
This is a really great soup. This made enough for my family to have once and freeze half. Tonight we ate from our frozen portion. I added extra chicken broth and it tasted great. A little too much tomato flavor without this. I really enjoy this soup but my meat and potatoes family say it is not a favorite. Your recipes are great and I am determined to get them eating vegetables!
DH and I adored this recipe as is–we paired it with some garlic toast–but there’s no reason you couldn’t add some browned crumbled hamburger meat or Italian sausage, even left over chicken. I personally think a can of drained and rinsed garbanzos would be good, too.
Thanks to Beth for another winter winner
This is one of my favorite of your older recipes! Tonite I changed it up a bit because I had frozen kale and Monterey Jack on hand. It turned out awesome.
Can this be made in the instant pot?
I want to try this soup… was wondering if I could put Italian sausage in with it and would it go ok with a meat added in?
Yes, I think Italian sausage would go well with this soup. :)
WOW!!!!! The Swamp Soup is so freaking delicious!!! It’s very filling and healthy. I’ll make this soup again later. Thank you, Beth!!!! :-)
Delicious and super quick
Dude, this soup is on POINT! Beth, your recipes are fantastic, but your soups are superstars! This is the second soup I’ve made off your blog and I’m so impressed. I tended to back away from homemade soups in the past since they were usually watery and bland. Not yours!
This is another one of your older recipes that i always come back to! I’ve started making this soup with extra spinach, and using fire roasted tomatoes with chiles for at least one of the diced tomato cans. Also – gouda cheese, as well as mozzarella work great as the “cheese” portion! Thanks so much for the continued cooking inspiration!
I’m pregnant and for some reason I’ve been craving tomato soup and grilled cheese sandwiches. This amazing soup fits the bill and gets me to eat a couple more veggies at the same time. Love it!
Just made this tonight, just a little extra Swiss and threw some baked chicken breast slices in for some protein. Loved it!
My one concern is it seems a touch acidic, and I can’t figure out what I could add to round out the flavour. Any ideas?
A little sugar is usually used to balance out acidity, so you could do white sugar, brown sugar, honey, or whatever type you prefer. :)
This has become a regular fall meal for us — I definitely recommend putting the cheese squares into each bowl and pouring the soup over. It helps to distribute them evenly instead of one person getting lots of cheese and another hardly any. And, it’s great for leftovers – this recipe makes a lot! We save a baggie of cubed cheese and reheat the soup…add the cheese, delish.
Do you think that cannellini beans would be a good addition to this soup? I want to make it into more of a full meal!
Went with it–they were incredible! I’m going to make this soup again and again.
Oooh, great idea! That sounds fantastic!
Delicious! Best soup ever! Very filling for a vegetarian meal. I kinda want to call it “Pizza Soup” with the cheese and tomato and Italian spices.
I love this soup! I added orzo, parmesan in place of Swiss and more garlic because we’re seriously crazy about garlic in this house but it’s so delicious. Thank you!
Hi Beth I’m a newbie to your blog but already made the broccoli and honey carrots recipes and I’m usually a complete ditz in the kitchen but they worked out amazing!!
I want to make this soup tonight but was wondering if it would work without the broth element? Should I just add more water do you think? Thanks so much for your help! x
Well, the broth definitely adds some depth of flavor to the soup that you won’t get with water. Also, it contains salt, so if you skip the broth and use just water instead, you’ll want to add a little extra salt.
Anon – I try to use up my frozen good within 3 months. After that they tend to dry out a bit and lose flavor
How long would those frozen carrots keep? I noticed a date on the bags.
Just wanted to let you know another successful recipe tried and approved by the family…even my 12 year old carnivore liked it!!
Everything I try from your blog turns out great! Thanks so much.
This is my first attempt at this soup… it is on the stove as I type this! :-) I modified mine a little bit and left out the onion and in it’s place used new potatoes from my mother’s garden. I think I might also add in some brown rice. Super excited about the recipe!
Hey Beth! I just made with smoked mozzarella and it was amazing! The smokey factor was delicious!
Eating this right now!!! Tastes so fresh and yummy! Just what I needed to curb my vegetable soup craving. Thank you!
-Amy @ http://findingfrugallyfit.blogspot.com/
Shelly – Absolutely! Any cheese would be fantastic. Mozzarella or even monterey jack would both be fantastic :)
This looks delicious! I’m instituting a soup and bread night at my house to save some money and this is going in the rotation. One question though: my husband is not a fan of swiss cheese. Could another cheese be substituted?
Have been reading your blog for a couple of months now and really love it. Such great inexpensive recipes…have tried several and have enjoyed them all! Thanks and keep up the good work. I look forward to trying Swamp Soup later this week.
I just wanted to tell you that this soup has been my FAVORITE thing this entire winter!!! It’s so delicious and hearty and inexpensive! Thank you! Today I made a pot and even got a little experimental (this is very big for me). I added about a cup of leftover quinoa and finely chopped kale (about a cup after it was chopped up). Finally I added a bit of heat (red pepper flakes) and I am in HEAVEN!!!!!! Thank you thank you!
1) I finally figured out who you are because:
2) That’s the main soup from Centre St Cafe, over behind Edson Farms in TC. And I finally put two and two together.
3) Awesome Job on this blog. Its very creative. People from EBCC keep referencing it on FB, which is how I found it.
Hi Beth! I’ll be making this recipe tonight in honor of the season premier of Swamp People. My husband loves that show (yes, he’s a redneck) so I thought I would surprise him with Swamp Soup! Can’t wait and I’ll let you know how he likes it but I know he’ll love it. He’s loved all your other recipes! Keep up the good work Beth!
I made this tonight for family dinner. It was awesome. Even my 20 month old loved it. We will totally be making it on a regular basis.
Wow, this looks great! I will be trying this very soon. Thanks for posting this.
Oh, my-lanta! This was so very delicious! I made a big batch for our church’s “soup, salad, and sandwich” gathering. I froze about half of it, and today it came with me to work. Perfection. I love the fact that I can throw it in the slow cooker and have comfort in a bowl! :) THANK YOU again for this kicked up classic! ~LeahRose
great recipe! brought it to a friend’s house with some crusty sourdough and they raved about it! would freeze well, which makes it a great meal for families who need help with meals (new baby, illness, etc.). thanks!!
This looks so good. I can’t wait to make it!
THIS SOUP IS BALLER!
the most fantastic element is that it is SO SIMPLE!
i made it in maaaaybe 40 minutes. and my husband, whom is normally a carnivore, loved it, spinach and all…although he did eat about 3 servings (which is still only 3bucks!)
this is a keeper.
Tried this recipe for my family this evening. Oh my stars was it good! They loved it! I have 4 growing boys so I am always looking for healthy yet economical meals. I am really excited to try another one of your recipes. I have the ingredients to make the pumpkin oatmeal and the curry chick peas. Cannot wait!
I realize this has nothing to do with your recipe or even the post, but I just wanted to tell you that I liked the pictures b/c you froze the veggies on my birthday! :) Lol… But I seriously LOOOOOOOOOOVE your blog!!! I know others have said this, but let me reiterate: PLEASE COMPILE A COOKBOOK SO I CAN STOP PRINTING OFF THE RECIPES!!! :)
They’re called “oyster crackers” and are commonly served with soup in the U.S. (if you’re not from here). They can be found in the cracker aisle, usually in a bag.
Please tell me about those crackers in the photo. I’ve never seen them before.
Great veggie soup–I subbed a lb of fresh kale (roughly chopped by me) which has been a terrific buy at my local market recently
I am so excited to try this!! Thank you
Note: the above does NOT include the cheese …
For future reference, I typed this in over at spark people:
Nutrition Facts
8 Servings
Amount Per Serving
Calories 68.7
Total Fat 2.1 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.3 g
Cholesterol 0.0 mg
Sodium 179.1 mg
Potassium 400.2 mg
Total Carbohydrate 11.9 g
Dietary Fiber 3.6 g
Sugars 2.8 g
Protein 2.5 g
Vitamin A 132.1 %
Vitamin B-12 0.0 %
Vitamin B-6 10.0 %
Vitamin C 29.5 %
Vitamin D 0.0 %
Vitamin E 1.9 %
Calcium 6.3 %
Copper 3.3 %
Folate 10.9 %
Iron 5.4 %
Magnesium 8.8 %
Manganese 23.2 %
Niacin 4.8 %
Pantothenic Acid 2.4 %
Phosphorus 5.2 %
Riboflavin 7.0 %
Selenium 1.9 %
Thiamin 5.6 %
Zinc 2.7 %
This turned out so good!
I actually had a bunch of cooked spaghetti left over from making chicken parmesan, so I tried some of it as a sauce and it was amazing!
So, so easy, warming, and delicious. I loved the texture of this soup — I left out the carrots and made up for it in extra celery, still a beautiful blend of crunchy and squishy things. And it all came together in about a half an hour, perfect for a tired/lazy bachelor who just got home from a long day at work. Thanks for sharing!
This was delicious!! My 4 year old asked for seconds and my 10-month old couldn’t get enough. My husband, who is always a little sad when we have meat-free meals, loved it too! My sister turned me onto your blog and I love it–inexpensive, healthy, easy meals. Thank you for all the work you do in figuring out cost, photographing, posting, etc. Awesome blog!!
I just made this, and it was fantastic! I added a bit of rice when I was sauteeing the onion/celery/garlic/carrot mix, and by the time the soup was done, the rice was perfectly cooked! So good, thanks so much for the recipe!
I made this last weekend at it was great! I took it all week in my lunch. The cheese is what makes it. I love your blog and every recipe I’ve tried has been delicious. Thank you!
Definitely making this one the next time it gets really cold around here!
Beth, I’ve tried some of your recipes before. But this one.. currently simmering on my stovetop as I type this, may be my favorite yet. I changed it a bit based on the contents of my kitchen and am pretty happy with the results so far.. :) Thanks for sharing your cooking!
I just read your entire blog from end to beginning. I am so glad to have found it! I have been learning to cook for the last six months and I’ve found so many recipes that I’d like to try. I’m so grateful for your blog! Thank you!
Thanks, Ironjack! I added the onion to the list :)
Love your blog I’ve been following it for a little while now. The soup sounded so intriguing that I was up for trying it since it turned cold here. FYI I think you’re missing the onions from the grocery list :)
Hey! Happy New Year, and keep up the great work. I’ve tried about 8 of your recipes the past few weeks and am so happy to have found your blog!
cheers
Tara
This looks really good!! I’m always looking for ways to use up bagged spinach that doesn’t get used in salads as quick as it should, this would be great for that since I usually have everything on hand!