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Creamy Tomato Soup with Fresh Basil and Toasted Cheese Dippers

Ingredients

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Creamy Tomato Soup with Fresh Basil

  • 2 28 ounce cans of San Marzano tomatoes

  • ¼ cup of Challenge Butter

  • 1 cup of diced onion (about one medium size onion)

  • 1 cup of fresh rough chopped basil, plus 1/8 cup of diced basil for garnish

  • 1-2 crushed cloves of garlic

  • ¼ cup of olive oil

  • 2 tablespoons of brown sugar

  • 1 tablespoon of balsamic vinegar

  • 1 teaspoon of salt, or to taste

  • 2 8 ounce packages of Challenge Cream Cheese, softened

  • 1 cup of ½ and ½ or milk

 

 

 

Toasted Cheese Dippers

 

Directions

  1. Preheat oven to broil. Cover a baking sheet with foil.

  2. To begin the Creamy Tomato Soup, place one can of tomatoes into a blender and pulse to puree. Pour tomatoes into a medium size pot.

  3. In a medium skillet over medium high heat, add butter and diced onion. Cook until golden brown and soft, about 4 minutes. Place cooked onions into blender along with basil, garlic, olive oil, brown sugar, balsamic vinegar and salt. Pulse until well blended. Add the remaining can of tomatoes and puree until smooth. Add tomato mixture to pot with pureed tomatoes. Stir all ingredients together, then place pot over medium high heat and bring to a low boil. Add cream cheese and stir or whisk until melted. Stir in ½ and half and remove from heat.

  4. To create your Toasted Cheese Dippers, begin by combining Challenge Salsa Cream Cheese with shredded cheddar and pepper jack cheese in a medium bowl.

  5. Cover one side of bread with Challenge Spreadable Butter. Dip buttered side of bread into shredded parmesan cheese. Spread cream cheese mixture on the unbuttered side of bread, top with second piece. Continuing with the remaining pieces of bread until you have created six sandwiches. Arrange the sandwiches on the prepared baking sheet. Place into oven and broil until cheese is golden brown, about 2-3 minutes. Flip sandwiches over and broil the other side. Remove from oven and let cool for a few minutes. Cut each sandwich into four strips.

To serve, pour soup into serving bowls. Garnish with diced fresh basil. Serve with dippers for the perfect lunch or dinner!

Serves six

 

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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