Isaac's Pepperjack Tomato Soup (Copycat Recipe)
This Copycat Isaac's Pepperjack Tomato Soup Recipe is creamy and rich with a slightly zippy twist from the pepper jack cheese. It's delicious any time of the year paired with a grilled cheese sandwich or fresh salad.
Ingredients
- 1/2 onion, diced
- 4 garlic cloves, minced
- 4 tbsp butter (1/4 cup)
- 4 tbsp flour
- 1 can tomato paste (6 oz can)
- 1 1/2 cups chicken broth
- 5 cans tomato soup (10.75 oz)
- 1 can diced tomatoes (14.5 oz)
- 1 tbsp Worcestershire sauce
- 2 tsp sugar
- 1 tsp basil
- 1 cup heavy cream or half and half
- 8 ounces pepper jack cheese, shredded
- salt and pepper to taste
Instructions
- *In a mini food processor, pulse together your onions and garlic until smooth.
- In a large pot over medium heat, melt your butter and pour in your onion and garlic mixture. Saute the onion mixture for 2 minutes.
- Next, add in your flour and cook your flour in the butter and onion mixture for 1 minute.
- To your pot, add in your whole can of tomato paste and incorporate into the flour and cook for an additional minute.
- Very slowly, begin to pour in your chicken broth a little at a time, breaking up the tomato paste mixture with your spoon. Slowly begin incorporating all of your chicken broth.
- Pour in your tomato soup, diced tomatoes, Worcestershire Sauce, sugar, and basil and mix well. Bring the soup up to a simmer, cover with a lid ,and lower the heat. Simmer your soup for 10 minutes.
- After 10 minutes, add in the heavy cream and stir in your shredded pepperjack cheese well. Season with salt and pepper. Enjoy!
Video
Notes
*If you're running short on time, you can skip the mini food processor step and saute the onions and garlic in the butter if you'd like.