Soup & bread
Pepperjack Tomato Soup
1 small chopped onion
2 TBSP butter
4 tsp of chopped garlic (I use garlic in a jar found in the produce section)
1 – 14.5 oz can of diced tomatoes or 2 cups fresh if you have them
3 cans of Campbells tomato soup
1 can of water
1.5 cups milk
1 tsp sugar
1 tsp paprika
4 oz of cream cheese - cubed
4 oz of pepperjack cheese (I buy slices and melt the cheese and cream chese into the soup
In a large pot, sauté onion in butter until tender. Stir in the rest of the ingredients except the cheese and cream cheese and heat over medium heat. Bring to a boil. Reduce heat and add cream cheese and pepperjack cheese. Simmer on low, stirring every so often until the cheese melts. Serve with croutons.