Real Recipes From Real Home Cooks ®

pepperjack tomato soup

Recipe by
RC :)
Reading, PA

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 c
    chopped onion
  • 2 Tbsp
    butter or margarine
  • 3/4 tsp
    garlic powder
  • 1 14.5 oz. can
    petite diced tomatoes, undrained
  • 1 14.5 oz. can
    petite diced or stewed tomatoes with garlic and onion, undrained
  • 3 10.5 oz. can
    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
    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.