Best 3 Pepperjack Tomato Soup Recipes

THE BEST EVER TOMATO SOUP

Steps:

• In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

PEPPERJACK TOMATO SOUP

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

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.