ISAACS PEPPERJACK TOMATO SOUP RECIPE RECIPES

PEPPERJACK TOMATO SOUP | JUST A PINCH RECIPES

Pepperjack Tomato Soup | Just A Pinch Recipes image

My copycat version of Isaac's Pepperjack Tomato Soup.

Provided by RC :) @rcrc

Categories Cream Soups

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 15

Ingredients

1/4 cup(s) chopped onion
2 tablespoon(s) butter or margarine
3/4 teaspoon(s) 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 cup(s) water
1 1/2 cup(s) milk
1 teaspoon(s) worcestershire sauce
1 teaspoon(s) sugar
1 teaspoon(s) paprika
3 ounce(s) cream cheese, very softened
8 ounce(s) shredded pepperjack cheese
Several dash(es) hot sauce
- salt and pepper, to taste

Steps:

Saute onion and butter in a large pot until onion is tender.
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.
Stir in milk and hot sauce.
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.
Reheat and serve. Note - If you want it a little less spicy, use part cheddar and part pepperjack cheese.

PEPPERJACK TOMATO SOUP | JUST A PINCH RECIPES

Pepperjack Tomato Soup | Just A Pinch Recipes image

My copycat version of Isaac's Pepperjack Tomato Soup.

Provided by RC :) @rcrc

Categories Cream Soups

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 15

Ingredients

1/4 cup(s) chopped onion
2 tablespoon(s) butter or margarine
3/4 teaspoon(s) 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 cup(s) water
1 1/2 cup(s) milk
1 teaspoon(s) worcestershire sauce
1 teaspoon(s) sugar
1 teaspoon(s) paprika
3 ounce(s) cream cheese, very softened
8 ounce(s) shredded pepperjack cheese
Several dash(es) hot sauce
- salt and pepper, to taste

Steps:

Saute onion and butter in a large pot until onion is tender.
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.
Stir in milk and hot sauce.
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.
Reheat and serve. Note - If you want it a little less spicy, use part cheddar and part pepperjack cheese.

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