Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread.
This chipotle tomato soup is an absolute GAME CHANGER.
Mostly because it is served with super easy and quick smoked cheddar pull apart bread. You will struggle to stay away from this entire loaf. Oh boy is this incredible.
I’ve told you before about how I love the tradition of tomato soup and grilled cheese on Halloween! I think one of you readers even tipped me off to the tradition. This would have been an awesome tradition when I was growing up because we always ate dinner quickly before trick-or-treating!
These days, we usually have our parents and family over on Halloween – the result of having the first born grandchild/nephew, etc. SO I make a chili bar for everyone, which is also very fun. It’s also much easier than cooking 12 separate grilled cheeses, you know?
But if you’re looking for traditions for Halloween night, this tomato soup and grilled cheese one needs to happen!
This twist is PERFECTION. I realize that 2020 is the year that we’re not supposed to be sharing food, but here we are and I think if you make this pull-apart bread for just your family in your home to share, you’re golden.
First, the soup!
This soup is basically my go-to favorite, nordstrom copycat (but better, I swear) tomato soup. I added a little bit of chipotle chili powder to the base, cooking it over heat with the shallots and garlic.
The end result is INCREDIBLE. There is this slight bite of heat but it is not spicy, if that makes sense. There is the perfect amount of heat and I am not someone who loves spicy food. If you dip your bread in the soup, it’s even milder. A spoonful will give you a little lasting heat flavor, but otherwise it is a dream!
P.S. if you don’t want anything spicy at all, just skip the chipotle. It’s as easy as that.
Now, for the bread!
YEARS ago, I made this white pizza pull apart bread. It’s definitely a cheaters recipe but really oh-so delish. You simply cut a grid pattern into a loaf of bread (I prefer sourdough) and stuff it full of cheese.
Yes. Stuff it full of cheese. OMG my dream.
Then bake it!
The end result are these perfect cheese-covered bread slices that are incredible for dipping. Or just eating on their own. Basically… inhaling.
This flavor combo cannot be beat! Chipotle tomato soup with a hint of smoky heat, and then smoked cheddar cheese melted all over the rustic sourdough.
DREAM MEAL.
Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread
Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread
Ingredients
chipotle tomato soup
- 2 tablespoons unsalted butter
- 2 shallots, sliced
- 2 garlic cloves, minced
- 1 1/2 tablespoons tomato paste
- ¼ teaspoon chipotle chili powder
- 28 oz diced fire-roasted tomatoes
- 2/3 cup cooking sherry
- 1/3 cup chicken stock
- 3 tablespoons brown sugar
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup heavy cream
- freshly snipped chives for garnish
smoked cheddar pull apart bread
- 1 loaf sourdough bread
- 4 tablespoons butter, melted
- 8 ounces smoked cheddar cheese, freshly grated
- fresh chives, for sprinkling
Instructions
- Heat the butter in a saucepan over medium-low heat. Add in the shallots and garlic, cooking until soft and slightly golden and stirring occasionally, about 8 to 10 minutes. Stir in the tomato paste and chipotle powder and cook for another 5 minutes. Add in the tomatoes, sherry, chicken stock, brown sugar, basil, salt and pepper, then bring the mixture to a boil. Reduce to a simmer and cook for 20 minutes.
- Transfer the soup to a high-powered blender and carefully blend until pureed. Transfer back to the pot over low heat. Right before serving, stir in the heavy cream. Taste and season additionally with salt and pepper if needed – it might, depending on your tomatoes. To serve, drizzle the soup with the extra cream and garnish with chives.
smoked cheddar pull apart bread
- Preheat oven for 400 degrees F. Line a baking sheet with parchment paper. Slice a grid pattern into the loaf of bread, leaving about an inch uncut at the bottom of the loaf. I find it easiest to slice longways and then go back and slice the rest of the grid.
- Loosely tent the bread with foil and place in the oven for 10 minutes.
- Remove the bread and gently pry apart the bread squares. Drizzle the butter into the crevices of the bread. Gently pull apart the bread again and stuff the grated cheese into the crevices and pile it on top. Bake the bread for 15 to 20 minutes, uncovered, or until the cheese is golden and bubbly. Sprinkle with chives and serve immediately.
Did you make this recipe?
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I appreciate you so much!
I mean look at that meltiness.
19 Comments on “Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread.”
This looks amazing! Do you think using chipotles in adobo in lieu of the chipotle powder would result in a similar flavor? Maybe stirred in at the end?
yes you can absolutely use chopped chipotles!! only issue is you can’t quite control the heat as easily since they can have a ton of seeds. it’s totally up to you. :)
I don’t know what is tastier for me: tomato soup or the bread 😊
This soup was SO good and easy to make. Used frozen diced tomatoes from the garden and added 1 chipotle pepper in adobo because I had some in the fridge. Definitely adding this to my regular rotation. Comment on your site- I am getting increasingly frustrated with all the pop up videos when I try to open a recipe on my phone. I literally could not get them to freaking STOP and close when I was trying to access this recipe and had to get out my laptop where I could easily exit them. I just wanted this recipe… not videos of others in the way.
Could we use smoked gouda or gruyere cheese? I can’t find smoked cheddar at my local store.
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Looking forward to making this. Is the cheese grated or shredded? It looks shredded.
I knew I could count on you!! Husband suggested tomato soup and grilled cheese as we were planning our shopping list for the week. I went searching for recipes, overwhelmed with options, and then thought – Jessica will surely have an awesome recipe for tomato soup. Sure enough, this was the best tomato soup I’ve ever had! Enough so that I wrote it down on a recipe card to be sure I can find it later. Perfect amount of heat and flavor balanced with a little sweetness from the brown sugar. Halved the cream for our family which is a great way to customize and lighten. Will absolutely be making this one again! Thank you!!
yay! so glad!
Great recipe. My college aged son asked for me to make it for him to take back to school this weekend. He considers it his favorite recipe find of mine during covid lock down
Soooo yummy. I’ve made this three times within the month!
Are the measurements for the stock and sherry vinegar correct? It tasted like pure vinegar…I’m so sad! We did eat the bread, which was quite tasty!
the recipe calls for cooking sherry (which is wine), not sherry vinegar! you def wouldn’t want 2/3 cup of vinegar in your soup. :)
lol Reading would help!! Thank you!
I had to switch this up a bit. I didn’t have shallots, sherry, chicken stock or chipotle chili powder. I used Marsala, onions and beef stock. I also used carmelized onion cheddar in place of smoked. It was DELISH!!!
The best tomato soup my husband and I have ever had. We used plant based cream because of my dairy allergy.
Will never make a single batch again–need to at least double it! Delicious.