Description
Smoky, creamy, and deeply comforting, this chipotle tomato soup warms you from the inside out—elevated with a hint of sherry and finished with a swirl of cream. Paired with melty smoked cheddar pull-apart bread, it’s the ultimate cozy combo for chilly nights or indulgent lunches.
Ingredients
Chipotle Tomato Soup:
4 tbsp unsalted butter
4 shallots, sliced
4 garlic cloves, minced
3 tbsp tomato paste
½ tsp chipotle chili powder
2 cans (28 oz each) diced fire-roasted tomatoes
1⅓ cups cooking sherry
⅔ cup chicken stock
6 tbsp brown sugar
1 tsp dried basil
½ tsp salt
½ tsp black pepper
1½ cups heavy cream
Freshly snipped chives, for garnish
Smoked Cheddar Pull-Apart Bread:
2 loaves sourdough bread
8 tbsp butter, melted
16 oz smoked cheddar cheese, freshly grated
Fresh chives, for sprinkling
Notes
Make Soup: In a large pot, melt butter over medium heat. Add shallots and sauté until soft. Stir in garlic, tomato paste, and chipotle powder; cook for 2 minutes.
Simmer: Add tomatoes, sherry, chicken stock, brown sugar, basil, salt, and pepper. Bring to a simmer and cook for 15–20 minutes.
Blend & Finish: Blend soup until smooth (or leave a bit chunky if preferred). Stir in heavy cream and warm through.
Prep Bread: Score the loaves of sourdough into a crosshatch pattern without cutting through the bottom. Drizzle with melted butter and stuff smoked cheddar into the cuts.
Bake Bread: Bake at 375°F (190°C) for 15–20 minutes until cheese is melted and bread is golden. Sprinkle with fresh chives.
Serve: Ladle soup into bowls, top with chives, and serve with hot, cheesy pull-apart bread.
- Prep Time: 25 minutes
- Cook Time: 30 mins
Nutrition
- Calories: 520 / serving
- Fat: 38g / serving
- Carbohydrates: 28g / serving
- Protein: 20g / serving