If you’re looking for a wholesome, vegetable-packed soup that’s both hearty and easy to make, this swamp soup recipe is perfect! It’s full of rich tomato flavor, fresh herbs, and vibrant spinach, with just the right amount of cheesy goodness to finish it off. Whether you're preparing it for a cozy night in or a quick, healthy lunch, this soup is sure to satisfy.
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My Take on Swamp Soup
The first time I made swamp soup, I was pleasantly surprised by how simple yet flavorful it was. And it quickly became a go-to fall/winter recipe of mine when I needed something light and satisfying to warm me up.
What I love most about this soup recipe though is its versatility. You can easily add or substitute vegetables, and the base is so forgiving that it always turns out delicious, no matter which ones you use to make it. Plus, the addition of Swiss cheese gives it an extra creamy texture that makes it feel like a special treat every time I make it.
Ingredients for Swamp Soup
Here’s what you’ll need to make this swamp soup:
- 2 garlic cloves, minced
- 1 small onion, diced
- 2 carrots, chopped
- 1 celery rib, diced
- 1 tablespoon olive oil
- 1 tablespoon fresh basil, chopped
- 1 teaspoon dried oregano
- 3 tablespoon tomato paste
- 1 can tomato sauce
- 1 can diced tomatoes
- 1 cup vegetable broth
- 2 cups spinach, chopped
- 3 oz Swiss cheese, grated
Not to shabby, eh?!
How to Make Swamp Soup in 5 Easy Steps
Just 5 simple steps are all you have to follow to put this swamp soup recipe together.
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. Add the minced garlic, diced onion, carrots, and celery, and sauté for about 5 minutes until the onions become soft and translucent.
Step 2: Add the Seasonings and Tomato Paste
Stir in the basil, oregano, and tomato paste. Let it cook for 1-2 minutes to allow the flavors to combine.
Step 3: Add the Tomato Sauce and Broth
Pour in the tomato sauce, diced tomatoes (with their juices), and vegetable broth. Stir everything together and bring the soup to a gentle simmer.
Step 4: Add the Spinach
Once the soup is simmering, add the chopped spinach. Stir until the spinach has wilted and is evenly distributed throughout the soup. Simmer for an additional 10 minutes.
Step 5: Serve with Cheese
Place a handful of grated Swiss cheese into each serving bowl, then ladle the hot soup over the top. The heat of the soup will melt the cheese, adding a creamy texture to each bite.
My Expert Tips for Making The Best Swamp Soup
- Adjust the Seasoning: Since the soup contains both canned tomatoes and broth, taste before adding extra salt. The canned ingredients may already provide enough seasoning.
- Add Protein: If you want to make the soup heartier, you can easily add some cooked chicken, lean ground beef, or even some beans for extra protein.
How to Store Leftovers
Your leftover soup can be stored in an airtight container in the fridge for up to 3 days. Just make sure to let it cool before sealing it up. You can also freeze it for up to 2 months.
Final Thoughts
This swamp soup recipe is a hit with everyone who tries it - even my nieces and nephews love it - so I think you're going to too!
Plus, I have a feeling you're going to dig how easy it is to put together. For what it's worth, I usually make a triple batch and keep some in my freezer all fall/winter long. That way, I've got lunch or dinner covered in a moment's notice. I highly recommend giving that a try.
As always, if you give it a try let me know how it goes in the comments.
More Soup Recipes to Try Next
Quick and Easy Swamp Soup Recipe
If you’re looking for a wholesome, vegetable-packed soup that’s both hearty and easy to make, this swamp soup recipe is perfect! It’s full of rich tomato flavor, fresh herbs, and vibrant spinach, with just the right amount of cheesy goodness to finish it off. Whether you're preparing it for a cozy night in or a quick, healthy lunch, this soup is sure to satisfy.
Ingredients
- 2 garlic cloves, minced
- 1 small onion, diced
- 2 carrots, chopped
- 1 celery rib, diced
- 1 tablespoon olive oil
- 1 tablespoon fresh basil, chopped
- 1 teaspoon dried oregano
- 3 tablespoon tomato paste
- 1 can tomato sauce
- 1 can diced tomatoes
- 1 cup vegetable broth
- 2 cups spinach, chopped
- 3 oz swiss cheese, grated
Instructions
1. Mince the garlic, dice the onion, peel and chop the carrots, and slice the celery.
2. In a large soup pot, heat the olive oil over medium heat. Add the garlic, onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the onions become soft.
3. Add the tomato paste, basil and oregano and cook for 1-2 minutes. Pour in the tomato sauce, diced tomatoes (with juices), and vegetable broth. Allow the mixture to come to a simmer.
4. Add the frozen spinach directly to the simmering soup. Stir until the spinach has completely thawed and is evenly distributed.
5. Taste the soup and adjust seasoning if needed, especially considering the salt levels from the broth and canned ingredients. You may or may not need to add extra salt.
6. Place a handful of grated cheese into each serving bowl and pour the hot soup over the top.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 204Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 936mgCarbohydrates: 19gFiber: 7gSugar: 9gProtein: 12g
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