Pepperjack Tomato Soup Food

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PEPPERJACK TOMATO SOUP



Pepperjack Tomato Soup image

My copycat version of Isaac's Pepperjack Tomato Soup.

Provided by RC :)

Categories     Cream Soups

Time 1h5m

Number Of Ingredients 15

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 water
1 1/2 c milk
1 tsp worcestershire sauce
1 tsp sugar
1 tsp paprika
3 oz cream cheese, very softened
8 oz shredded pepperjack cheese
Several dash(es) hot sauce
salt and pepper, to taste

Steps:

  • 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.

TOMATO, BACON N' PEPPER JACK SOUP



Tomato, Bacon N' Pepper Jack Soup image

This is a really yummy comfort soup with a zing. Brings together the classic taste of cream of tomato, bacon and grilled cheese all in a soup. The pepperjack is the surprise zing.

Provided by Viki Anderson

Categories     Vegetable

Time 45m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 5

1 quart tomato with juice (I use home canned)
2 teaspoons beef bouillon (I use "Better Than Boullion paste)
1 cup milk (or half n half)
6 slices bacon (fried crisp and crumbled)
8 ounces monterey jack pepper cheese (shredded)

Steps:

  • 1. Blend tomatoes in blender to smooth (or leave larger bits if you like).
  • 2. Place in 2 Qt pan.
  • 3. Add beef boullion paste to taste. I start with 2 teaspoons.
  • 4. Add some milk or half n half.
  • 5. Fry up bacon crisp and crumble it into soup.
  • 6. Heat until ready to boil and turn down to simmer 15-20 minutes.
  • 7. Top with shredded pepperjack when serving.
  • 8. You can add toasted croutons as well, but I didn't want the additional carbs.

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