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
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 .