January 12, 2009

Beach Bar Tomato Soup

We have a restaurant near us called the Beach Bar. They are famous for their amazing tomato soup.

You might be thinking to yourself, "I don't like tomato soup." Well, neither do I . . . with the exception of their soup. The thought of any other kind of tomato soup makes me a little nauseous. But this stuff is amazing.

How amazing is it? They don't have air conditioning at the Beach Bar, and on a 90 degree day, you will still find half of the customers eating bowls of this hot, tasty deliciousness.

I don't know if it's THE recipe, but it's pretty close, and might actually taste a little better than theirs (in my opinion).

1 - 8 oz cream cheese
2 - cans of stewed tomatoes
1 - onion
1 qt - half and half *
6 cans - tomato soup (campbells, or any brand)
2 tsp - dry basil
1/2 tsp - garlic powder
1/2 stick of butter
1 tsp - pepper
mozzarella cheese

Finely chop the onion and sautee in the butter. I usually just do this in the bottom of the soup pot that I plan to use. Put the cream cheese and stewed tomatoes in a blender and puree until smooth. Mix all ingredients and simmer until the soup is hot. Then serve, or transfer to a crock pot. *You can substitute 1/2 the amount of half and half with milk, if you'd like.

OH! I almost forgot the most important part. When you serve it, top it with crutons and mozzarella cheese. Don't even try crackers. It's just not as good. And the mozzarella cheese is a nice touch as well.

I used to serve this soup with turkey sandwiches on pretzel bread, but I haven't found the time to make pretzel rolls in the last 20 months or so. Imagine that. Maybe I'll post that recipe another time. It's a nice addition to quesadillas or a salad, as well.


Anonymous said...

I LOVE tomato soup, so I'll definitely be trying this!

Beth said...

uh, hello...
that sounds amazing!
pass on the pretzel bread recipe, too!

Melanie Eccles said...

This sounds great! Also, it reminds me of Joyce taking you seriously when you said you "loved" tomato soup...and subsequently serving tomato soup & grilled cheese on the hottest of camp days.

rachel said...

Sounds delicious!!

How did the shower go? I feel terrible that I couldn't make it, but I hope you guys had an awesome time!

Kyle Luke said...

Oh, Melanie. I am haunted by that moment of sarcasm to this day. Who would have thought she'd take me seriously? Fortunately, it's been several years since tomato soup (outside of me bringing this recipe) has been served.

And Rachel, the shower was great! I wish you could have been there!

Jeanette said...

Hooray! I should try to make this soon...i love their soup...and Melanie's comment made me smile and gag at the same time. :)

P.S. your word verification is nugag...weird.

Jodi said...

When I worked at Aggie's someone talked one of the delivery guys that took stuff to both Aggie's and The Beach Bar into finding out the recipe and giving it to us. I haven't had the soup from The Beach Bar, but the stuff we made at Aggie's was excellent.

The Schachts said...

I'd love the recipe for your pretzel bread. Nothing sounds better than that combo! Could you post it?

Daniel said...

As far as the can sizes go, most other "Beach Bar" recipes Google came back with said 26oz of canned soup and 32oz of stewed tomatoes. Great recipe!

Daniel said...

Also, to make this gluten free, substitute the canned tomato soup with tomato puree and add a little bit of salt.

Anonymous said...

so true that people eat their soup in the sweltering heat! I love the soup there sooo much!
Also, when I try to recreate some at home, I add a palmfull of italian breadcrumbs...yum :)

Jenn S. said...

I was thinking about how much I wanted this soup today because of the fact that it's so cold I am so glad that you have this on here!

Unknown said...

Love the Beach Bar soup... and noticed your have a recipe for Pretzel Rolls...well, when you don't have time to make them, Country Market sells Pretzel Hamburger Buns, Pretzel Rolls, & Pretzel Bagettes in the Bakery Department... Yummy!