pepperjack tomato soup
No Image
My copycat version of Isaac's Pepperjack Tomato Soup.
yield
8 serving(s)
prep time
20 Min
cook time
45 Min
method
Stove Top
Ingredients For pepperjack tomato soup
-
1/4 cchopped onion
-
2 Tbspbutter or margarine
-
3/4 tspgarlic powder
-
1 14.5 oz. canpetite diced tomatoes, undrained
-
1 14.5 oz. canpetite diced or stewed tomatoes with garlic and onion, undrained
-
3 10.5 oz. cancondensed tomato soup, undiluted (or 1 family-sized can)
-
1 1/4 cwater
-
1 1/2 cmilk
-
1 tspworcestershire sauce
-
1 tspsugar
-
1 tsppaprika
-
3 ozcream cheese, very softened
-
8 ozshredded pepperjack cheese
-
Several dashhot sauce
-
salt and pepper, to taste
How To Make pepperjack tomato soup
-
1Saute onion and butter in a large pot until onion is tender.
-
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.
-
3Stir in milk and hot sauce.
-
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.
-
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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pepperjack Tomato Soup:
ADVERTISEMENT