Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread
A cozy, spicy twist on a classic comfort meal. Chipotle Tomato Soup delivers smoky depth, perfectly paired with gooey Smoked Cheddar Pull Apart Bread for the ultimate dunkable delight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup and Bread
- Method: Stovetop and Bake
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- Olive Oil: 2 tablespoons
- Yellow Onion: 1, diced
- Garlic Cloves: 4, minced
- Chipotle Peppers in Adobo Sauce: 2 peppers + 1 tablespoon sauce
- Canned Fire-Roasted Tomatoes: 2 (14-ounce) cans
- Vegetable Broth: 2 cups
- Salt: To taste
- Black Pepper: 1/2 teaspoon
- Heavy Cream: 1/4 cup (optional)
- Smoked Cheddar Cheese: 2 cups, shredded
- Bread Loaf (Sourdough or Italian Round): 1
- Butter: 1/4 cup, melted
- Garlic Powder: 1/2 teaspoon
- Fresh Parsley: 2 tablespoons, chopped
Instructions
- Preheat Your Equipment: Set oven to 375°F (190°C) and prepare baking dish or skillet.
- Combine Ingredients: In a pot, sauté onion and garlic in olive oil. Add chipotle peppers and sauce.
- Prepare Your Cooking Vessel: Add fire-roasted tomatoes and broth. Simmer 15 minutes.
- Assemble the Dish: Cut bread in a grid pattern. Drizzle butter-garlic mix. Stuff with cheese.
- Cook to Perfection: Bake bread 20 minutes. Blend soup until smooth.
- Finishing Touches: Stir in cream (if using), adjust salt and pepper, garnish with herbs.
- Serve and Enjoy: Serve hot soup with warm, cheesy bread for dipping.
Notes
- Use smoked paprika instead of chipotle for milder heat.
- Blend soup well for a creamy texture.
- Tent bread with foil if browning too fast.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 55mg