Pepperjack Tomato Soup Food
PEPPERJACK TOMATO SOUP
My copycat version of Isaac's Pepperjack Tomato Soup.
Provided by RC :)
Categories Cream Soups
Time 1h5m
Number Of Ingredients 15
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
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
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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