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Creamy Tomato Soup with Fresh Basil and Toasted Cheese Dippers

  • Writer: Suzanne Clark
    Suzanne Clark
  • Feb 24, 2016
  • 2 min read

A marriage made in heaven-grilled cheese and tomato soup. All of us have opened a can of prepared tomato soup, but have you ever made it from scratch? I will admit, I never have in the past. This year I am trying not to serve or buy processed foods whenever possible. Homemade tomato soup-why not! Could it be just as good, worth the extra effort and just as easy to create as opening that can? I was on a mission to find out!

I started by using San Marzano tomatoes canned at their peak of freshness. Honestly, this is a case where fresh from the garden is not the best! These Italian tomatoes have amazing bold flavor, a great addition to the dish and well worth the extra price. To make this soup rich and creamy, I added Challenge Cream Cheese which gave me the velvety texture and the perfect touch of tang. Just a few pulses in the blender and a short time on the stove, and I had the most amazing tomato soup.

Now for the perfect grilled cheese. I accomplished this by broiling my sandwiches and covering them in parmesan cheese for a crunchy exterior. The filling, and the secret to these delicious sandwiches, is the blend of cheeses featuring Challenge Salsa Cream Cheese for an unexpected pop of flavor to complement the tomato soup. I then cut the sandwiches into strips to encourage dipping-yes dipping is allowed!

Mission accomplished, I truly created the BEST soup and sandwich ever! Next time instead of opening up that can of processed soup, cozy up to a warm bowl of rich and creamy homemade soup and the perfect grilled cheese. Comfort food made quick and easy!


 
 

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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