PEPPERJACK TOMATO SOUP

Pepperjack Tomato Soup image

Provided by RC :)

Time 1h5m

Number Of Ingredients 15

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1/4 c chopped onion
2 Tbsp butter or margarine
3/4 tsp garlic powder
1 14.5 oz. can(s) petite diced tomatoes, undrained
1 14.5 oz. can(s) petite diced or stewed tomatoes with garlic and onion, undrained
3 10.5 oz. can(s) condensed tomato soup, undiluted (or 1 family-sized can)
1 1/4 c water
1 1/2 c milk
1 tsp worcestershire sauce
1 tsp sugar
1 tsp paprika
3 oz cream cheese, very softened
8 oz shredded pepperjack cheese
Several dash(es) hot sauce
salt and pepper, to taste

Steps:

1. Saute onion and butter in a large pot until onion is tender.
2. Stir in the rest of the ingredients, except milk, hot sauce, cream cheese and shredded cheese. Bring to a boil; reduce heat and simmer for about a half hour.
3. Stir in milk and hot sauce.
4. Heat cream cheese in microwave until very soft. Stir in a little hot soup until blended. Add to soup, along with the shredded cheese, and stir until cheese is melted. Use hand blender to further incorporate cheeses and somewhat breakdown tomatoes.
5. Reheat and serve. Note - If you want it a little less spicy, use part cheddar and part pepperjack cheese.