Pepperjack Tomato Soup

This pepper jack tomato soup has well-balanced flavors, a bit of tangy and umami flavors from the tomatoes and pepperjack cheese and they are all balanced by a bit of sweetness from the onions and a little bit of sugar.

This Pepperjack tomato soup reminds me of my childhood. Looking at it right now it was like a poor man’s meal that tasted like a million-dollar meal. My mother would serve her tomato soup with some stale bread and boy did we not enjoy every bite of that crunch bread dunked in the delicious tomato soup. If you love tomato soup + seafood then I think you will love this Calamari soup as well.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

1. Red pepper
2. Onion: Yellow or red onion, whichever one 
3. Tomatoes: go for the juiciest tomatoes you can find, like Red Beefsteak Tomatoes. You can also just use canned crushed tomatoes
4. Garlic: Minced garlic preferably or maybe garlic powder if you don’t have fresh garlic.
5. Crushed ginger: Ginger paste or crushed garlic and ginger in one container that you get in grocery stores. If you use this combo then you can leave out fresh garlic.
6. Red chili: This is to give the soup a kick of heat. chili flakes will get the job done as well.
7. Pepperjack cheese: Grated or shredded pepper jack cheese, if you don’t have just use any cheese you have available for umami flavor in this tomato soup.
8. Sugar: I used sugar to balance the acidity of the tomatoes but if you don’t have a problem with that then you can totally skip the sugar.
9. Olive oil to sauté onion

How to make creamy pepperjack tomato soup

1. Finely dice the onion
2. In a medium saucepan, add 2 tablespoons of olive oil and diced onions then sautee for 5 minutes or just until the onions are tender. 
3. Add a tablespoon of garlic and a teaspoon of ginger and saute just until they release their aromas.
4. Chop the red chilies and red pepper and add to the pot.
5. Grate the tomatoes then add to the onions, and add a pinch of salt for taste. Let it cook for 5 to 8 minutes.
6. Meanwhile, shred your pepperjack cheese and add to the pot. You can remove it from the heat and allow the cheese to melt from the heat of the soup then sprinkle a pinch of sugar if needed to balance the acidity of the tomatoes.
7. Add 2 to 3 tablespoons of water if your tomatoes are not as juicy as you anticipated.
8. If you like it smooth like me then you can blend it or serve it as it is.
9. You can drizzle heavy whipping cream in your serving bowl and enjoy.

How to store leftover Tomato soup

Always allow your soup to cool down to room temperature. Transfer the leftover pepper jack tomato soup into an airtight container and keep it in the fridge for up to 3 days.

To freeze for a longer period you can store it in an airtight container or ziplock bags, ziplock bags save space in your freezer. It can be stored for up to 3 months.

How to reheat

From the fridge, you can warm it in the microwave or on a stove. In a small saucepan, heat it over medium heat until it’s warm, if the soup is watery, just let it simmer on medium heat with the pot uncovered for the excess liquid to evaporate.

From the freezer, thaw it in the fridge or over the counter then use the methods mentioned above to reheat.

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