I would drive for miles for my biggest craving at the Beach Bar on Clark Lake in Michigan. After years of making it at home it has become a staple comfort food for my entire family.
Ingredients
- 1 Large can tomato soup (46 oz)
- 1 small cream cheese- I use 1/2 of a normal block of cream cheeese- about a 1/2 cup)
- 2 14oz cans stewed tomatoes
(if you want to make it really fun use one can of stewed and one can of fire roasted diced tomatoes) - 1 qt half and half
- Light Garlic Powder
- Pepper
- 1 Stick of Butter
- Grated Parmesan
- Garlic Croutons (I love the Texas toast version)
Instructions
- Mix soup, butter and half and half, blend stewed tomatoes and add to soup
- Using an egg beater or whisk- beat very soft cream cheese into soup, there will be small pieces of cheese in the soup
- Add a pinch of garlic powder and pepper
- Heat for at least 30 minutes- but also great on low in a crock pot for a crowd-
- I top the soup with grated parmesan and garlic croutons, and if I have it fresh basil.
Notes
Great for a crowd with ham and cheese sliders… mmmm- Recipe coming soon-
Adapted from From The Beach Bar in Clark Lake, Michigan
Kim, this recipe sounds delicious. Can you clarify when the butter gets added?
It is! Yes, I add the butter right in after the stewed tomatoes:) I hope you enjoy it as much as my family does. I serve it to a crowd with mini ham and cheese sandwiches- a big hit!
When it says 2 cans of stewed tomatoes. Does that mean large cans or small 14.5 oz cans? Can’t wait to make this, thanks
How many does one batch serve? Want to do this for an after-church luncheon with grilled cheese sammies.
So awesome to find a recipe. I moved away and miss it so much. Thank you!