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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.

  • 1 large can tomato soup (46 oz)
  • 1 small block of cream cheese
  • 2 14oz cans stewed tomatoes
  • 1 pint half and half or heavy cream
  • Light garlic powder or 2-3 cloves grated fresh garlic
  • Pepper
  • 1 stick of butter
  • a pinch of red pepper flakes if you like a little spice
  • grated parmesan
  • garlic croutons (I love the Texas toast version)
  1. Mix soup, butter and half and half, blend stewed tomatoes and add to soup
  2. Using a whisk- beat very soft cream cheese into soup, there will be small pieces of cheese in the soup
  3. Add a pinch of garlic powder and pepper
  4. Heat for at least 30 minutes- but also great on low in a crock pot for a crowd-
  5. I top the soup with grated parm and garlic croutons, and if I have it fresh basil.

Great for a crowd with ham and cheese sliders… mmmm

Adapted from From The Beach Bar in Clark Lake, Michigan