All the flavors of a classic jalapeño popper are condensed in this tasty tomato soup that is sure to please.
Recipe tags: vegetable base, easy difficulty, main, vegetarian, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | butter |
| 1 | onion, chopped |
| 1 | red pepper, chopped |
| 1 | carrot, chopped |
| 2 | large jalapeño poppers, seeded and chopped |
| 2 | cloves garlic, minced |
| 1 Tbsp | chili powder |
| 1 can | (28 oz), diced canned tomatoes |
| 2 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 4 oz | brick-style plain cream cheese, cubed |
| 1 cup | shredded Cheddar cheese, divided |
| 1 cup | croutons |
| ¼ cup | pickled sliced jalapeño peppers |
Directions
Melt butter in large saucepan set over medium heat; cook onion, red pepper, carrot, jalapeño poppers, garlic and chili powder for 3 to 5 minutes or until slightly softened. Stir in tomatoes, Seasoned Vegetable Base and 2 cups of water; bring to boil. Reduce heat to medium; cook for 8 to 10 minutes or until vegetables are tender.
Using hand blender, purée until smooth. Reduce heat to low; whisk in cream cheese until melted. Whisk in half of the Cheddar. Remove from heat; stir until melted.
Divide among 4 bowls. Garnish with croutons, remaining Cheddar and pickled jalapeños.
For a spicy kick, serve with The Original “Louisiana” Brand Chipotle Hot Sauce.