This chipotle tomato soup is a total game changer, especially when paired with super-easy smoked cheddar pull-apart bread.
Served with warm, cheesy pull-apart sourdough, this combination is hard to resist. The smoky cheddar melts into the nooks of a rustic loaf, and the soup’s subtle chipotle warmth makes every dip unforgettable.
I’ve long loved the cozy tradition of tomato soup and grilled cheese on Halloween. It’s an easy, comforting meal—perfect for gathering family before heading out or staying in. If you want a tradition that feels nostalgic and effortless, this tomato soup with pull-apart bread is ideal.
These days, holiday nights often mean having loved ones over, and this soup-bread combo works great for feeding a group without fuss. You can prep the soup and bake the pull-apart bread while everyone mingles—no individual grilled cheeses required.
The twist here is the addition of chipotle chili powder to the soup base. Cooked with shallots and garlic, it gives just the right hint of smokiness and gentle heat—noticeable, but not overpowering. If you prefer no heat, simply skip the chipotle.
First, the soup
The soup is a creamy, tomato-forward base with a touch of chipotle for depth. It starts with softened shallots and garlic, then tomato paste and chipotle are cooked briefly before adding fire-roasted tomatoes, sherry, stock, brown sugar and seasonings. After a simmer, it’s blended smooth and finished with heavy cream for richness. The result is silky, slightly smoky, and perfect for dunking bread.
Now, the bread
The pull-apart loaf is an embarrassingly easy but wildly satisfying hack. Use a round or oblong sourdough, score a grid without cutting through the bottom, then warm the loaf briefly in the oven. Pry open the squares, drizzle melted butter into the crevices, stuff in generous amounts of grated smoked cheddar, and bake until the cheese is bubbly and golden. Scatter fresh chives on top and serve warm.
The pairing of the chipotle-infused tomato soup and smoky cheddar-studded sourdough is hard to beat—comforting, flavorful, and indulgent. It’s a dream meal for chilly nights or any time you want an easy showstopper.
Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread
Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread
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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
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Heat the butter in a saucepan over medium-low heat. Add the shallots and garlic and cook until soft and lightly golden, about 8 to 10 minutes, stirring occasionally. Stir in the tomato paste and chipotle powder and cook for another 5 minutes. Add the diced fire-roasted tomatoes, sherry, chicken stock, brown sugar, dried basil, salt and pepper. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
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Carefully transfer the soup to a high-powered blender and blend until smooth. Return the soup to the pot over low heat and stir in the heavy cream just before serving. Taste and adjust seasoning with salt and pepper if needed. Serve drizzled with extra cream and sprinkled with chives.
smoked cheddar pull apart bread
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Using a sharp knife, cut a grid pattern into the loaf, slicing about three-quarters of the way through and leaving the bottom intact. I find it easiest to slice lengthwise first, then crosswise to form squares.
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Loosely tent the bread with foil and warm it in the oven for 10 minutes.
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Remove the foil and gently pry apart the bread squares. Drizzle the melted butter into the crevices, then stuff grated smoked cheddar into the openings and pile extra cheese on top. Bake uncovered for 15 to 20 minutes, until the cheese is golden and bubbly. Sprinkle with fresh chives and serve immediately.
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Just look at that melty cheese—pure comfort.