Isaac's Pepperjack Tomato Soup (Copycat Recipe)
Directions
- 1In a mini food processor, pulse together your onions and garlic until smooth.
- 2In a large pot over medium heat, melt your butter and pour in your onion and garlic mixture.
- 3Saute the onion mixture for 2 minutes.
- 4Next, add in your flour and cook your flour in the butter and onion mixture for 1 minute.
- 5To your pot, add in your whole can of tomato paste and incorporate into the flour and cook for an additional minute.
- 6Very slowly, begin to pour in your chicken broth a little at a time, breaking up the tomato paste mixture with your spoon.
- 7Slowly begin incorporating all of your chicken broth.
- 8Pour in your tomato soup, diced tomatoes, Worcestershire Sauce, sugar, and basil and mix well.
- 9Bring the soup up to a simmer, cover with a lid ,and lower the heat.
- 10Simmer your soup for 10 minutes.
- 11After 10 minutes, add in the heavy cream and stir in your shredded pepperjack cheese well.
- 12Season with salt and pepper. Enjoy!
Ingredients
- 0.5 onion, diced
- 4 garlic cloves, minced
- 4 tbsp butter
- 4 tbsp flour
- 1 can tomato paste
- 1.5 cups chicken broth
- 5 cans tomato soup
- 1 can diced tomatoes
- 1 tbsp Worcestershire sauce
- 2 tsp sugar
- 1 tsp basil
- 1 cup heavy cream or half and half
- 8 ounces pepper jack cheese, shredded
- to taste salt and pepper
Equipment
Potdutch oven with a lidMini Food Processor
Tips
- Store your leftover soup in an airtight container in the fridge for up to 3-4 days.
- Do not recommend freezing this Creamy Pepperjack Tomato Soup due to the heavy cream as freezing can sometimes alter the texture of dairy-based soups.
- To reheat any leftover soup, place your soup in a large saucepan on the stovetop and warm through for several minutes.
- Alternatively, you can pour your leftover soup into a microwave safe bowl and reheat in the microwave for 3 minutes at 50% power until warmed through.
- If you’re running short on time, you can skip the mini food processor step and saute the onions and garlic in the butter.
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