If you’re craving a creamy, comforting bowl of tomato soup with a spicy twist, then my Isaacs Pepperjack Tomato Soup recipe is just what you need.
Inspired by the bold flavors of pepper jack cheese and the tangy richness of ripe tomatoes, this soup brings a delicious kick to the classic comfort dish we all know and love.
I first recreated this after tasting something similar at a local café, and let me tell you—it quickly became a family favorite. Whether you’re looking for a cozy dinner or the perfect starter, this soup hits all the right notes with its velvety texture and zesty flair.
How To Make Isaacs Pepperjack Tomato Soup Recipe?
Recipe Time
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Course: Starter or light meal
Cuisine: American comfort
Yield: Makes about 8 servings (around 2 quarts)
Equipment Needed
- Cutting board & sharp chef’s knife
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups & spoons
- Box grater (for cheese)
- Immersion blender (or countertop blender)
- Ladle for serving
Ingredients
- 2 Tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (28 oz each) crushed tomatoes
- 4 cups broth (chicken or vegetable)
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (optional – adjust for heat)
- 1 tsp sugar
- Salt & black pepper, to taste
- 1 cup whole milk (or half‑and‑half)
- 1½ cups shredded pepperjack cheese
- Optional fresh basil or parsley to garnish
Instructions
1. Sauté The Aromatics
Heat olive oil over medium heat. Add onion and cook for about 5 minutes until soft, then stir in garlic and sauté another minute.
2. Build The Soup Base
Pour in crushed tomatoes and broth. Add smoked paprika, pepper flakes (if using), sugar, salt, and pepper. Stir to mix.
3. Simmer
Bring the mixture to a gentle boil, then lower the heat and simmer uncovered for 15–20 minutes to meld the flavors.
4. Add Dairy & Cheese
Lower heat to the lowest setting. Stir in milk slowly, then add the pepperjack cheese a little at a time, stirring until fully melted. Avoid boiling after cheese is added.
5. Blend For Texture
Let the soup cool slightly. Blend until smooth using an immersion blender (or carefully work in batches in a countertop blender). Return to low heat for another few minutes.
6. Taste And Adjust
Check the seasoning and adjust salt, pepper, or paprika as desired. Voilà! It’s ready to serve.
Nutrition Facts Of Isaacs Pepperjack Tomato Soup Recipe
- Calories: 350 kcal
- Protein: 12 g
- Carbs: 30 g
- Fat: 22 g
- Fiber: 4 g
Note: Using whole milk and pepperjack cheese makes this rich and indulgent. You can reduce calories by choosing low-fat milk and shaving some cheese.
Tips & Variations Of Isaacs Pepperjack Tomato Soup Recipe
Adjust The Heat: Skip red pepper flakes or use mild cheddar instead for a gentler kick.
Make It Lighter: Swap whole milk with half‑and‑half or low-fat milk.
Plant-Based Twist: Use coconut milk and vegan pepperjack cheese.
Extra Smokiness: Stir in a teaspoon of mushroom or roasted garlic bouillon base
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Advance Prep: Prepare the soup base a day ahead, then refrigerate. Reheat and add dairy before serving.
Special Note
This soup’s signature flavor comes from pepperjack’s spicy creaminess. For true authenticity, avoid canned condensed tomato soup or cream cheese—they’ll change the texture and flavor .
Conclusion
I love serving this soup on chilly afternoons when comfort is the goal. It’s creamy, a tad spicy, and hits the spot every time.
The blend of smoked paprika, tangy tomato, and melty cheese delivers one of the coziest meals you can make at home. Try it once—I bet it’ll become a new favorite.
Isaacs Pepperjack Tomato Soup Recipe
Equipment
- Cutting board & sharp chef’s knife
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups & spoons
- Box grater (for cheese)
- Immersion blender or countertop blender
- Ladle for serving
Ingredients
- 2 Tbsp olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 cans 28 oz each crushed tomatoes
- 4 cups broth chicken or vegetable
- 1 tsp smoked paprika
- ½ tsp red pepper flakes optional – adjust for heat
- 1 tsp sugar
- Salt & black pepper to taste
- 1 cup whole milk or half‑and‑half
- 1½ cups shredded pepperjack cheese
- Optional fresh basil or parsley to garnish
Instructions
Sauté The Aromatics
- Heat olive oil over medium heat. Add onion and cook for about 5 minutes until soft, then stir in garlic and sauté another minute.
Build The Soup Base
- Pour in crushed tomatoes and broth. Add smoked paprika, pepper flakes (if using), sugar, salt, and pepper. Stir to mix.
Simmer
- Bring the mixture to a gentle boil, then lower the heat and simmer uncovered for 15–20 minutes to meld the flavors.
Add Dairy & Cheese
- Lower heat to the lowest setting. Stir in milk slowly, then add the pepperjack cheese a little at a time, stirring until fully melted. Avoid boiling after cheese is added.
Blend For Texture
- Let the soup cool slightly. Blend until smooth using an immersion blender (or carefully work in batches in a countertop blender). Return to low heat for another few minutes.
Taste And Adjust
- Check the seasoning and adjust salt, pepper, or paprika as desired. Voilà! It’s ready to serve.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.