Pepper Jack Tomato Soup
Those familiar with Isaac's restaurants have likely heard of their signature soup, which has legions of devoted fans. The popular menu item is described as a "creamy tomato soup given a zippy twist with shredded pepper jack cheese, garnished with croutons." The soup is not spicy hot, and while the following copycat version adds an extra kick with hot sauce, you may omit it if preferred.
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.
Notes
*Softening the cream cheese before using will help it integrate into the soup without lumps forming. If you didn’t have time or forgot, simply blend a bit once the cheeses are mostly incorporated.
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