Pepperjack Tomato Soup

Pepperjack Tomato Soup

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My copycat version of Isaac's Pepperjack Tomato Soup.


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20 Min
45 Min
Stove Top


  • 1/4 c
    chopped onion
  • 2 Tbsp
    butter or margarine
  • 3/4 tsp
    garlic powder
  • 1 14.5 oz. can(s)
    petite diced tomatoes, undrained
  • 1 14.5 oz. can(s)
    petite diced or stewed tomatoes with garlic and onion, undrained
  • 3 10.5 oz. can(s)
    condensed tomato soup, undiluted (or 1 family-sized can)
  • 1 1/4 c
  • 1 1/2 c
  • 1 tsp
    worcestershire sauce
  • 1 tsp
  • 1 tsp
  • 3 oz
    cream cheese, very softened
  • 8 oz
    shredded pepperjack cheese
  • Several dash(es)
    hot sauce
  • ·
    salt and pepper, to taste

How to Make Pepperjack Tomato Soup


  1. Saute onion and butter in a large pot until onion is tender.
  2. Stir 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.
  3. Stir in milk and hot sauce.
  4. Heat 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.
  5. Reheat and serve.

    Note - If you want it a little less spicy, use part cheddar and part pepperjack cheese.

Printable Recipe Card

About Pepperjack Tomato Soup

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American

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