PEPPERJACK TOMATO SOUP

Pepperjack Tomato Soup image

Provided by @MakeItYours

Number Of Ingredients 13

1/4 cup chopped onion
2 tbsp butter
4 garlic cloves, minced
2 cans (14.5 oz each) diced tomatoes (I used one regular and 1 can of tomatoes with garlic and onion)
3 cans condensed tomato soup, undiluted
1 can water
1.5 cups milk
1 tsp sugar
1 tsp dried basil
1 tsp paprika
4 oz cream cheese (softened block or Philly Cooking Cream Cheese)
2-4 oz pepperjack cheese (I grated it this time and it actually melted in the soup instead of being chunky)
Dash Tabasco sauce

Steps:

In a large saucepan or I used my 10 qt. pot, saute onion in butter, until tender, add garlic. Stir in tomatoes, soup, water, milk, sugar, basil, and paprika. I do this over med-low heat.
Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese and pepperjack cheese. Serve immediately or reheat as needed.
Sorry- no servings or nutrition information.
Garlic Crostini
loaf of french bread
butter (I used I Can't Believe It's Not Butter spray)
garlic salt
Slice bread into 1/2 inch slices. Spray each slice with butter spray. Top with garlic salt and toast in toaster oven until golden and crispy. Serve on the side with soup. I like to dip mine in the soup!