Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread
This Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread is the ultimate cozy meal. The soup is creamy, smoky, and perfectly spiced with chipotle peppers, while the buttery pull apart bread loaded with melted smoked cheddar is the perfect dunkable companion. It’s a soul-warming, crowd-pleasing combo you’ll want on repeat all season long.
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.