Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread
User Reviews
5
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Total Time
1 hr
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Servings
4 people
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Course
Main Course
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Cuisine
American
Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread
Description
Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread combines a richly spiced tomato soup with a cheese-filled bread that complements its smoky and tangy flavors. The soup starts by gently sautéing shallots and garlic in butter to build a subtle savory base. Tomato paste and chipotle chili powder enhance the roasted tomato's smoky heat. Cooked with sherry, chicken stock, brown sugar, and herbs, the mixture simmers to meld flavors before blending until smooth. Heavy cream is stirred in last for a velvety texture and balanced richness.
The accompanying pull-apart bread uses a sourdough loaf sliced in a grid pattern but left intact at the base. Melted butter and freshly grated smoked cheddar are inserted between the cuts, allowing the cheese to melt and the butter to crisp the bread's edges during baking. Fresh chives garnish both the soup and bread for a mild oniony freshness.
Serving the soup with warm pull-apart bread creates a comforting meal with complementary textures. The soup’s creamy heat pairs well with the bread’s soft interior and crisped cheesy sections. This duo works well for a starter or a light meal. The recipe’s detailed method ensures full extraction of smoky and savory elements in the soup and maximizes cheese melting and bread texture in the pull-apart.
Ingredients
chipotle tomato soup
- 2 tablespoons butter unsalted
- 2 shallot sliced
- 2 garlic minced, cloves
- 1 1/2 tablespoons tomato paste
- ¼ teaspoon chipotle chili powder
- 28 oz tomato fire-roasted, diced
- 2/3 cup cooking sherry
- 1/3 cup chicken stock
- 3 tablespoons brown sugar
- 1/2 teaspoon basil dried
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup heavy cream
- chives freshly snipped for garnish
smoked cheddar pull apart bread
- 1 sourdough bread loaf
- 4 tablespoons butter melted
- 8 ounces smoked cheddar cheese freshly grated
- chives for sprinkling, fresh
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.
User Reviews
Overall Rating
5
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