Thick and Creamy Tomato Soup with “Bags of Gold”

Several years ago, I discovered this tomato soup recipe in an old Betty Crocker cookbook. The first time I made it, I was in love! Then I remember my mom used to make us bags of gold with our tomato soup, which I also love. Putting them together was the perfect match. It takes tomato soup and grilled cheese to a whole new level.

Thick and Creamy Tomato Soup with “Bags of Gold”

Ingredients:

2 Tablespoons of butter

¼ Teaspoon of onion powder (or ¼ cup diced onion)

1 Clove of garlic, minced

½ Teaspoon of dried basil

½ Teaspoon of paprika

3 Ounces of cream cheese

2 Cans of tomato soup

1 Soup can of half & half (Or milk)

Grand’s Biscuits (or other biscuit dough)

Velveeta (Sliced American or cheddar would also work)

Directions:

For the bags of gold: Cut each biscuit in four, and roll (or stretch) each piece thin. Place a cube of the cheese in the middle, then close the dough around it, and seal. Be sure that there are no holes in the dumpling. I make about 8-12 bags of gold.

In a medium saucepan, heat the butter, onion powder, garlic, basil and paprika med-low temp). When the butter melts completely, I use a mesh strainer to pull out the chunks (garlic, basil, onion), because I prefer a creamy texture. You can skip this step, if you want them left in. Add the cream cheese, and whisk until completely melted. Add the soup, and whisk until incorporated. Stir in the half & half.

Place each dumpling into the pan, and cover with a lid. Simmer over med-low heat for about 10-15 minutes, stirring gently occasionally. When dumplings have bubbled up, and are cooked through, Serve. Be careful, because the melted cheese is extremely hot.