Let’s talk about the ultimate cozy meal: Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread. This is like the grown-up, flavor-packed upgrade to the classic tomato soup and grilled cheese combo you loved as a kid—but way more exciting. The soup is creamy, smoky, and just the right amount of spicy, thanks to the chipotle peppers, and the pull-apart bread? Oh, it’s cheesy, buttery, and impossible to stop eating.
I first made this pairing on a cold, dreary Sunday when I was craving something that felt like a hug in a bowl. It quickly became one of those “we’re making this again next week, right?” recipes. Whether you’re looking for a comforting weeknight dinner or something special for a laid-back weekend meal with friends, this combo totally delivers.
Why You’ll Love This Recipe
- Next-level comfort food: Classic tomato soup vibes but upgraded with smoky, spicy chipotle and golden, cheesy bread.
- Simple ingredients: Nothing fancy here—just pantry staples with a little extra flair.
- Meal prep friendly: Make the soup ahead and just reheat when needed.
- Family favorite: Both kids and adults go crazy for that gooey, cheesy pull-apart bread.
- Perfect balance: Creamy, spicy, cheesy, and toasty all in one meal.
- Customizable: Adjust the spice level to your taste, or swap in your favorite cheese for the bread.
Ingredients You’ll Need
For the Chipotle Tomato Soup:
- Olive oil – For sautéing and building flavor.
- Yellow onion – Adds sweetness and depth.
- Garlic cloves – Fresh garlic makes the flavor pop.
- Canned crushed tomatoes – Go for high-quality tomatoes for the best flavor.
- Chicken broth – Or vegetable broth if you want to keep it vegetarian.
- Chipotle peppers in adobo sauce – Smoky, spicy magic in a can. Start with one pepper and add more if you love heat!
- Heavy cream – For silky, rich texture.
- Salt and pepper – To taste.
For the Smoked Cheddar Pull Apart Bread:
- Store-bought biscuit dough – A major time-saver! (Or use homemade dough if you’re feeling fancy.)
- Smoked cheddar cheese – The smoky flavor really makes this special.
- Butter – Melted for brushing all over the dough.
- Garlic powder – For a little extra savory punch.
- Parsley – Optional, for a pop of fresh green.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Start the soup base
In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Build the flavor
Add the crushed tomatoes, chicken broth, and 1–2 chopped chipotle peppers (plus a spoonful of the adobo sauce if you want extra heat). Stir it all together, bring to a simmer, and let it cook for about 15–20 minutes to let the flavors meld.
Helpful tip: If you prefer a super smooth soup, you can use an immersion blender right in the pot to puree it to your desired texture.
Step 3: Make the pull apart bread
While the soup simmers, preheat your oven to 350°F (175°C). Cut the biscuit dough into quarters. In a large bowl, toss the dough pieces with melted butter, shredded smoked cheddar, garlic powder, and a little chopped parsley.
Transfer everything into a greased loaf pan or baking dish, layering the dough chunks loosely. Bake for 25–30 minutes, until the top is golden brown and the cheese is bubbling.
Step 4: Finish the soup
Once the soup has simmered and thickened slightly, stir in the heavy cream. Taste and adjust seasoning with salt and pepper. If you want it thinner, add a splash more broth or cream.
Step 5: Serve and enjoy
Ladle the hot soup into bowls and serve with big chunks of the warm, cheesy pull apart bread. Dunk, scoop, and devour to your heart’s content!
Helpful Tips
- Adjust the heat: Chipotle peppers pack a punch! Start with one pepper and taste before adding more.
- Cream swap: Want a lighter soup? Use half-and-half or even coconut milk for a dairy-free version.
- Bread variations: Try adding cooked bacon bits or a sprinkle of parmesan to the bread dough before baking.
- Make it vegetarian: Use vegetable broth instead of chicken broth in the soup.
- Storage tips: The soup will keep in the fridge for up to 4 days. Reheat gently on the stove or microwave. The bread is best fresh but can be reheated in the oven at 300°F for about 10 minutes.
- Freezing: The soup freezes beautifully! Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Frequently Asked Questions (FAQs)
Can I make the pull apart bread ahead of time?
It’s definitely best fresh, but you can assemble the bread in the pan and refrigerate it (covered) for a few hours before baking. Just pop it into the oven when you’re ready.
How spicy is this soup?
It’s mildly spicy with one chipotle pepper. If you’re heat-sensitive, start with half a pepper and add more to taste.
Can I use fresh tomatoes instead of canned?
You can, but you’ll need to peel and cook them down first to get the right texture. Canned crushed tomatoes are quicker and deliver consistent flavor.
What if I don’t have smoked cheddar?
Regular sharp cheddar works too, but for that smoky flavor, you could add a pinch of smoked paprika to the cheese mixture.
Is this good for meal prep?
Absolutely! The soup keeps and reheats like a dream, and you can reheat leftover bread in the oven to crisp it back up.
I make this Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread whenever I need something comforting but still want big, bold flavors. It’s the kind of meal that feels like you went all out—even if it secretly came together pretty easily.
Give it a try and let me know how it goes! I love hearing what kind of cheese twists or spice levels you all come up with.
Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread
Ingredients
- For the Chipotle Tomato Soup:
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1 28 oz can crushed tomatoes
- 2 cups vegetable broth or chicken broth
- 1 –2 chipotle peppers in adobo sauce minced (adjust to heat preference)
- 1 teaspoon smoked paprika
- 1 teaspoon sugar optional, to balance acidity
- ½ cup heavy cream
- Salt and black pepper to taste
- For the Smoked Cheddar Pull Apart Bread:
- 1 large loaf of crusty bread like sourdough or boule
- 4 tablespoons unsalted butter melted
- 2 cups shredded smoked cheddar cheese
- 2 tablespoons fresh parsley chopped (optional for garnish)
- 1 teaspoon garlic powder
Instructions
- Start the soup base: In a large pot over medium heat, warm the olive oil. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and tomato paste, cooking for another 1–2 minutes until fragrant.
- Build the soup flavor: Add the crushed tomatoes, broth, chipotle peppers, smoked paprika, and sugar if using. Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Blend the soup: Use an immersion blender to blend the soup until smooth (or carefully transfer to a blender in batches). Stir in the heavy cream, and season with salt and pepper to taste. Keep warm on low heat.
- Prepare the bread: Preheat the oven to 375°F (190°C). Using a serrated knife, cut the loaf into a grid pattern—slice horizontally and vertically without cutting all the way through, creating pull-apart sections.
- Stuff the bread: Mix the melted butter and garlic powder. Brush the inside of the cuts with the butter mixture, then stuff shredded smoked cheddar cheese generously between the sections.
- Bake the bread: Wrap the bread loosely in foil and bake for 15 minutes. Uncover and bake for another 5–7 minutes until the cheese is fully melted and bubbly. Garnish with chopped parsley if desired.
- Serve: Ladle the hot soup into bowls and serve with the warm, cheesy pull apart bread on the side for dunking.
Notes
- For an even smokier flavor, add a pinch of chipotle powder to the bread butter mixture.
- You can swap smoked cheddar for regular sharp cheddar if needed, but the smoky flavor really complements the soup.
- The soup can be made ahead and stored in the fridge for up to 4 days. Reheat gently before serving.
- If you like your soup extra creamy, stir in an additional splash of cream or top with a dollop of sour cream before serving.
- Add a handful of fresh basil or cilantro to the soup just before blending for a fresh, herbal note.
