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This Copycat Isaac’s Pepperjack Tomato Soup Recipe is creamy and rich with a slightly zippy twist from the pepper jack cheese. It’s delicious any time of the year paired with a grilled cheese sandwich or fresh salad!
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Isaac’s Pepperjack Tomato Soup Recipe
Back in 2008 when I went to visit my Nanalea (grandma) in York, Pennsylvania, she took my husband, my brother, and myself to many of her favorite restaurant spots. One of those restaurants was Isaac’s Restaurants & Deli. At Isaacs Restaurants, they offer a wide variety of sandwiches (named after birds!) soups, and salads. While perusing the menu, I noticed, “Isaac’s Famous Creamy Pepperjack Tomato Soup” and knew I had to have it (even though it was hot and humid outside!)
My taste buds lit up after trying this delicious soup and for many years, I would try to replicate it, always making tweaks. Well, I think I FINALLY nailed it. This homemade tomato soup may not be an exact duplicate, but it’s pretty dang close!
Plus, it’s so much more affordable to make at home. A bowl of soup is currently $7,99. Assuming you have most of the staples in your pantry (minus the tomato soups at $1.00 per can and an 8-ounce block of pepper jack cheese for $2.00), you can make a very large pot of soup for the same price!
Since my grandma’s passing in 2019, I haven’t been back to Isaac’s. But making this creamy tomato soup recipe at home takes me right back to being at a table with her in York.
The Player for this Creamy Pepperjack Tomato Soup
Ingredients:
- Onion –You’ll need 1/2 of an onion. You can use yellow, brown, or white onions.
- Garlic –I love garlic, so 4 cloves is perfect! If that’s too much, feel free to use less or even garlic powder if you prefer.
- Butter –Half a stick of butter is needed for this homemade soup recipe.
- Flour –You’ll need several tablespoons of flour to make a roux, which will help thicken our soup.
- Tomato Paste –Using tomato paste in this soup will result in a deep, tomato flavor.
- Chicken Broth –Homemade chicken broth, chicken stock, vegetable broth, or water is needed for this soup.
- Tomato Soup –Five cans of condensed tomato soup is needed.
- Diced Tomatoes –You can use any variety of canned diced tomatoes including petite diced or regular diced tomatoes. I’m using the diced tomatoes with the Italian seasonings.
- Worcestershire Sauce –Using a bit of this sauce will produce a savory and robust flavor.
- Sugar –Due to all of the tomatoes we’re using in this soup, we’ll need a bit of sugar to balance the acidity.
- Basil –I’m using dried basil, but if you have fresh basil on hand, definitely use it!
- Heavy Cream –To make our creamy soup, you’ll need some heavy cream or half and half.
- Pepper Jack –An 8 ounce block of pepperjack cheese is what you’ll need. I recommend purchasing a block and grating yourself due to anti-caking agents that are found in pre-shredded cheese bags. It won’t produce a smooth, velvety creaminess to our soup.
- Salt and Pepper –Flavor your soup to taste!
Tools:
- Pot –You’ll need a large pot or adutch oven with a lidto make this Copycat Isaac’s Pepperjack Tomato Soup! I also use my pot to make myCopycat Panera’s Broccoli Cheddar Soup Recipe!
- Mini Food Processor –Isaac’s tomato soup has a smooth finish to it, aside from the diced tomatoes. To ensure we don’t taste chunks of onions and garlic, I recommend using amini food processor. We’ll be pulsing the onions and garlic together to create a smooth paste/sauce like consistency.
How to make Isaac’s Creamy Pepperjack Tomato Soup
In your mini food processor, pulse together your onions and garlic until smooth.
In a large pot over medium heat, add in your butter and pour in your onion and garlic mixture and saute onion mixture for 2 minutes.
Next, add in your flour and cook your flour in the butter and onion mixture for at least 1 minute. We don’t want the taste of raw flour in our soup, so make sure it is cooked well.
To your pot, add in your whole can of tomato paste and incorporate into the flour and cook for an additional minute. It will get really thick and that’s what we want!
Add in your broth and soups
Very slowly, begin to pour in your chicken broth a little at a time, breaking up the tomato paste mixture with your spoon. Slowly begin incorporating all of your chicken broth.
To the same pot, pour in your tomato soup, diced tomatoes, Worcestershire Sauce, sugar, and basil and mix well. Allow the soup to come up to a simmer, cover with a lid and lower the heat. Simmer your soup for 10 minutes.
Our last step is to add in the heavy cream and shredded pepperjack cheese. Be sure to stir well so that the cheese melts thoroughly. Season with salt and pepper and enjoy!
Storage and Reheating Instructions
Store your leftover soup in an airtight container in thefridge for up to 3-4 days. I do not recommend freezing this Creamy Pepperjack Tomato Soup due to the heavy cream. Freezing can sometimes alter the texture of dairy-based soups.
To reheat any leftover soup, place your soup in a large saucepan on the stovetop and warm through for several minutes. Alternatively, you can pour your leftover soup into a microwave safe bowl and reheat in the microwave for 3 minutes at 50% power until warmed through.
Pin it for Later!
If you end up making Isaac’s Pepperjack Tomato Soup Recipe, please leave me a comment letting me know how it was. I’d love to chat with you!
Looking for other warming recipes? Check these meals out next!
- Panera’s Copycat Broccoli Cheddar Soup Recipe
- Albondigas Mexican Meatball Soup Recipe
- Instant Pot Pasta fa*gioli Recipe
- One Pot Homemade Cheesy Hamburger Helper
- Easy Creamy Chicken and Herby Potato Skillet Recipe
- Cheesy One Pot Pizza Pasta
- The Best Fish Tacos with Crispy Broccoli Slaw
- Instant Pot Chicken and Rice Casserole
- Classic Meatloaf with Ground Beef (and Ketchup Glaze!)
Isaac’s Pepperjack Tomato Soup (Copycat Recipe)
This Copycat Isaac's Pepperjack Tomato Soup Recipe is creamy and rich with a slightly zippy twist from the pepper jack cheese. It's delicious any time of the year paired with a grilled cheese sandwich or fresh salad.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Servings 10 servings
Ingredients
- 1/2 onion, diced
- 4 garlic cloves, minced
- 4 tbsp butter (1/4 cup)
- 4 tbsp flour
- 1 can tomato paste (6 oz can)
- 1 1/2 cups chicken broth
- 5 cans tomato soup (10.75 oz)
- 1 can diced tomatoes (14.5 oz)
- 1 tbsp Worcestershire sauce
- 2 tsp sugar
- 1 tsp basil
- 1 cup heavy cream or half and half
- 8 ounces pepper jack cheese, shredded
- salt and pepper to taste
Instructions
*In a mini food processor, pulse together your onions and garlic until smooth.
In a large pot over medium heat, melt your butter and pour in your onion and garlic mixture. Saute the onion mixture for 2 minutes.
Next, add in your flour and cook your flour in the butter and onion mixture for 1 minute.
To your pot, add in your whole can of tomato paste and incorporate into the flour and cook for an additional minute.
Very slowly, begin to pour in your chicken broth a little at a time, breaking up the tomato paste mixture with your spoon. Slowly begin incorporating all of your chicken broth.
Pour in your tomato soup, diced tomatoes, Worcestershire Sauce, sugar, and basil and mix well. Bring the soup up to a simmer, cover with a lid ,and lower the heat. Simmer your soup for 10 minutes.
After 10 minutes, add in the heavy cream and stir in your shredded pepperjack cheese well.Season with salt and pepper. Enjoy!
Video
Notes
*If you’re running short on time, you can skip the mini food processor step and saute the onions and garlic in the butter if you’d like.
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