Serves: 4
| Ingredients | Qty | Prep |
| Tomatoes | 1 lb | chopped |
| Celery | 3 stalks | chopped |
| Onion | 1 large | chopped |
| Carrots | 4 medium | chopped |
| Garlic | 3 cloves | minced |
| Basil & oregano | 1 tbsp each | |
| Bread | 2 slices | |
| Tomato sauce | 15 oz | Hunts |
| Bouillon paste | 2 tsp | |
| Water | 2 cups | |
| Milk | 1 cup | |
| Spinach | 2 - 3 cups | chopped |
| Swiss cheese | 6 oz | shredded |
Method:
- Fry garlic, onion, carrot and celery for 5 minutes until soft
- Add vegetable stock, water, tomatoes and tomato sauce
- Mix well with basil and oregano
- Blend bread and milk until pureed, add to soup
- Add spinach and cook until heated through
- Add swiss cheese to individual bowls
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