Bright tomato flavor is balanced by a hint of creaminess and mild kick in this takeoff of a restaurant favorite. Easy to make and especially tasty with the optional toppings.
Those who live in the South Central, Pennsylvania area may be familiar with the pepper jack tomato soup at Isaac’s, a small chain of restaurants also known for their grilled sandwiches. The fan favorite tomato soup has a zippy twist thanks to the addition of pepper jack cheese. Topped with a crunchy crouton garnish, it has long been a customer favorite.
My friend, Kate Lowry, created her own spin on this beloved soup, which is #7 on the Secret Recipe Page. If you haven’t discovered this page, it’s full of reader recipes, and there are some real gems.
More fun facts: Kate’s mom was a day camp counselor for both my husband and me. Years later, Kate babysat my kids, both of whom had her mother as a second grade teacher. In a full circle moment, my younger son eventually babysat Kate’s daughter!
But back to the soup!
Over time, I have adapted Kate’s recipe for a lightened up version, which has earned high marks among the many tomato soup lovers in my extended family.
In the following recipe, I reduced the cream cheese to one-third of the original and added a red bell pepper along with the onion, which adds nuanced flavor to the tomatoes.
I also opt for whole tomatoes–we’re pureeing the soup anyway, and the whole tomatoes will be more flavorful. If you use the Cento San Marzano tomatoes (see photo), you’ll find the juices are more like a thick sauce.
Aside from a few other minor tweaks, I hold out some of the cheese to use as a topping. When combined with croutons, a final sprinkle of the cheese provides a melty kick alongside the welcome element of crunch.
For those who may be wondering, the kick from the pepper jack cheese is not particularly spicy. I follow Kate’s lead and add a touch of hot sauce. If you’d prefer no kick, you may omit the hot sauce and/or use Monterey jack cheese instead.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Pepper Jack Tomato Soup
Ingredients
- 1 tablespoon (14ml) olive oil or butter
- 1 small yellow onion, diced (about 1 cup)
- 1 red bell pepper, seeded and diced
- 3-4 cloves garlic, minced
- 2 (28oz) cans whole tomatoes with juice (I like Cento San Marzano peeled tomatoes)
- Frank’s Hot Sauce (or Tabasco) and Worcestershire sauce, to taste
- ½ cup (4oz) plain cream cheese, cut into cubes and softened*
- 2 cups (one 8oz bag) shredded pepper jack cheese, divided use (may sub Monterrey or colby jack)
- 1 teaspoon (4g) sugar
- ¾ teaspoon kosher salt and freshly ground pepper to taste
- Optional for serving: croutons (store-bought or homemade)
Instructions
- In a large soup pot or Dutch oven (or in the insert of a slow cooker), heat the olive oil or butter over medium heat. Add the onion bell pepper and sauté until softened and the onion is lightly golden in spots, about 5-6 minutes. Add the garlic and sauté for an additional 30-60 seconds or until fragrant.
- Stir in the tomatoes with juices. (Tip: I add about ¼ cup of water to one can and swish between the two to get every last drop and then add that to the pot too.) Add a few dashes of Worcestershire and hot sauce. (You may add more later, to taste, if desired.) Bring to a boil, and then immediately reduce the heat to maintain a gentle simmer, and cook, uncovered and stirring occasionally, for 10 minutes. (You may reduce heat to low, partially cover, and let cook a little longer if you like.)
- Using an immersion blender (or transferring to a regular blender in batches, if needed), purée the soup until smooth. Then whisk in the cream cheese and 6 ounces (1½ cups) of the pepper jack cheese, reserving the rest for topping. Heat just until the cheese melts and is fully incorporated into the soup, stirring constantly. Do not bring to a boil at this point.
- Add the salt, pepper, and sugar (the latter balances the acidity of the tomatoes bit does not make the soup sweet). Taste to adjust seasonings, adding additional hot sauce, etc., if desired. Serve hot with croutons and reserved cheese, if desired.
- Slow cooker method: If your slow cooker doesn’t have an insert that allows for sautéing, transfer the onions, bell pepper, and garlic to your cooker after sautéing them on the stovetop. Add the remaining ingredients, except the cheeses, and cook on low for 2-3 hours. When ready to serve, blend and add cheeses as described above.
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