- 1 (26 ounce) can tomato soup
- 26 fluid ounces milk
- 1 (14.5 ounce) can zucchini in Italian-style tomato sauce
- 1 1/2 teaspoons dried basil
- 1 teaspoon minced garlic
- 4 slices Swiss cheese
- 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.