PepperJack Tomato Soup

Rate this recipe 2.9/5 (12 Votes)

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Ingredients

1 medium onion, chopped
2 T. butter
2 cans (14 1/2 oz each) diced tomatoes, undrained (***best with small diced tomatoes)
2 cans (10 3/4 oz each) condensed tomato soup, undiluted
1 1/2 c. milk
1 t. sugar
1 t. dried basil
1 t. paprika
1/4 t. garlic powder
8 oz. cream cheese, softened
6 oz. pepperjack cheese, shredded

Level of difficulty Average
Cost Average budget

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. Stir in cream cheese until melted. Stir in pepperjack cheese until melted.

Stir, Stir, Stir......this soup will stick to bottom of the pan so be careful!