pepperjack tomato soup
My copycat version of Isaac's Pepperjack Tomato Soup.
No Image
prep time
20 Min
cook time
45 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1/4 cup chopped onion
- 2 tablespoons butter or margarine
- 3/4 teaspoon garlic powder
- 1 14.5 oz. cans petite diced tomatoes, undrained
- 1 14.5 oz. cans petite diced or stewed tomatoes with garlic and onion, undrained
- 3 10.5 oz. cans condensed tomato soup, undiluted (or 1 family-sized can)
- 1 1/4 cups water
- 1 1/2 cups milk
- 1 teaspoon worcestershire sauce
- 1 teaspoon sugar
- 1 teaspoon paprika
- 3 ounces cream cheese, very softened
- 8 ounces shredded pepperjack cheese
- Several dash hot sauce
- - salt and pepper, to taste
How To Make pepperjack tomato soup
-
Step 1Saute onion and butter in a large pot until onion is tender.
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Step 2Stir in the rest of the ingredients, except milk, hot sauce, cream cheese and shredded cheese. Bring to a boil; reduce heat and simmer for about a half hour.
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Step 3Stir in milk and hot sauce.
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Step 4Heat cream cheese in microwave until very soft. Stir in a little hot soup until blended. Add to soup, along with the shredded cheese, and stir until cheese is melted. Use hand blender to further incorporate cheeses and somewhat breakdown tomatoes.
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Step 5Reheat and serve. Note - If you want it a little less spicy, use part cheddar and part pepperjack cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Keyword:
#tomato-soup
Keyword:
#Isacc's
Keyword:
#pepperjack soup
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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