Tomato, Bacon N' Pepper Jack Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a really yummy comfort soup with a zing. Brings together the classic taste of cream of tomato, bacon and grilled cheese all in a soup. The pepperjack is the surprise zing. Ingredients:
1 quart tomato with juice (i use home canned) |
2 teaspoons beef bouillon (i use better than boullion paste) |
1 cup milk (or half n half) |
6 slices bacon (fried crisp and crumbled) |
8 ounces monterey jack pepper cheese (shredded) |
Directions:
1. 1. Blend tomatoes in blender to smooth (or leave larger bits if you like).
2. 2. Place in 2 Qt pan.
3. 3. Add beef boullion paste to taste. I start with 2 teaspoons.
4. 4. Add some milk or half n half.
5. 5. Fry up bacon crisp and crumble it into soup.
6. 6. Heat until ready to boil and turn down to simmer 15-20 minutes.
7. 7. Top with shredded pepperjack when serving.
8. 8. You can add toasted croutons as well, but I didn't want the additional carbs.
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