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Pepperjack Tomato Soup Recipe

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This recipe for Pepperjack Tomato Soup is from The Bambrey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
● 1 medium onion, chopped
● 2 tablespoons butter
● 2 cans (14-1/2 ounces each) diced tomatoes, undrained
● 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
● 1-1/2 cups milk
● 1 teaspoon sugar
● 1/2 to 1 teaspoon dried basil
● 1/2 to 1 teaspoon paprika
● 1/8 to 1/4 teaspoon garlic powder
● 1 package (8 ounces) cream cheese, cubed
● 4 – 6 oz. pepper jack cheese
Directions:
Directions:
In a large saucepan, saute onion in butter until tender. Stir in tomatoes, soup, milk, sugar, basil, paprika and garlic powder.
Bring to a boil. Reduce heat; cover and simmer for 10 minutes. It may look curdled in the beginning, but will come together at the end. Stir in cream cheese and pepper jack cheese until melted. Serve immediately. Yield: 8 servings (2 quarts).
You can make this as spicy or mild as you want by adjusting the pepper jack cheese or adding in cheddar.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
makes 2 quarts
04-02-20

 

 

 

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