Tomato Zucchini Soup

Ingredients

• 1.5 teaspoons basil dried
• 1 teaspoon garlic minced
• 26 fluid ounces milk 
• 4 slices swiss cheese 
• 14.5 ounce zucchini in tomato sauce italian-style canned
• 26 ounce all natural tomato soup canned

Equipment

• pot

Directions

1. 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.