Tomato Zucchini Soup
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Ingredients15 m servings 323 cals
Original recipe yields 4 servings
- 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.
Per Serving: 323 calories; 14 g fat; 32 g carbohydrates; 17.5 g protein; 45 mg cholesterol; 1020 mg sodium. Full nutrition