How to Make a Charcuterie Board for Easy Entertaining

There’s something truly magical about a well-arranged charcuterie board. It’s more than just an appetizer; it’s an invitation to gather, to share stories, and to savor moments with loved ones. For me, these beautiful spreads evoke memories of my grandmother’s kitchen, where every meal, no matter how simple, was an occasion filled with warmth and connection. She taught me that the joy of food comes from the love you put into preparing it and the happiness you create by sharing it.

Growing up, I loved watching her turn simple ingredients into something extraordinary. From rustic breads to savory meats and cheeses, she had a knack for creating spreads that felt both abundant and approachable. I’ve carried that lesson into my own baking and cooking, experimenting with flavors and textures, always striving to make dishes that bring smiles.

This particular approach to a charcuterie board offers a comforting twist: a rich and savory soup that feels like a full experience. It’s perfect for easy entertaining because much of the prep can be done ahead, and it truly brings people together around a unique, delightful meal. Trust me, with a little patience and a lot of heart, you’ll create something truly memorable.

What You Need to Make This Recipe

Crafting this unique “soup” charcuterie board starts with a few star ingredients. The smoky salami and fragrant rosemary-garlic croutons lay a delicious foundation, while sweet diced tomatoes and rich mascarpone cheese create a creamy, complex velouté. I always say, the magic is in how these simple flavors come together to create something extraordinary. You’ll find the full list of ingredients and precise measurements in the recipe card below.

How to Make charcuterie board

Creating this delightful charcuterie board in soup form is a journey of layers and flavors, yet wonderfully straightforward. You’ll begin by crisping the salami and baking those aromatic herbed croutons to perfection. Then, you’ll build the rich velouté base, simmering fragrant vegetables, tomatoes, and wine, before whisking in the creamy mascarpone. Finally, assemble your beautiful board, serving the velvety soup alongside your crispy toppings and delightful garnishes.

Smoky Tomato & Salami Velouté with Herbed Croutons

An innovative and gourmet velouté soup inspired by the rich and diverse flavors found on a charcuterie board, featuring smoky tomatoes, crispy salami, and a creamy finish, perfectly complemented by homemade herbed croutons.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course, Soup

Cuisine: European, Fusion

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Crispy Salami (Charcuterie Component)

• 4 oz Salami sliced thin

For the Herbed Croutons (Charcuterie Board ‘Crackers’)

• 2 cups Day-old bread cut into 1/2-inch cubes, such as baguette or sourdough
• 2 tbsp Olive oil
• 1/2 tsp Dried rosemary crushed
• 1/4 tsp Garlic powder
• Pinch Salt
• Pinch Black pepper

For the Smoky Tomato & Salami Velouté Soup

• 2 tbsp Olive oil
• 1 Yellow onion chopped
• 2 cloves Garlic minced
• 1 stalk Celery finely diced
• 28 oz can Diced tomatoes fire-roasted preferred, undrained
• 4 cups Chicken or vegetable broth
• 1/4 cup Dry red wine optional, or extra broth
• 2 tbsp Balsamic vinegar
• 1 tsp Fresh thyme chopped
• 1/2 tsp Fresh rosemary chopped
• 1/2 cup Mascarpone cheese or cream cheese, room temperature
• 1/4 cup Kalamata olives pitted and finely diced
• Salt to taste
• Black pepper to taste

For Garnish (Charcuterie Board Inspiration)

• 2 tbsp Crumbled goat cheese optional
• 1 tbsp Toasted pistachios chopped, optional
• Fresh thyme sprigs optional

Equipment

• Large Pot or Dutch Oven
• Blender (immersion or standing)
• Baking Sheet
• Small Frying Pan

Method

 

Prepare the Salami and Croutons

1. Preheat a small frying pan over medium heat. Add the thinly sliced salami and cook until crispy and rendered, about 5-7 minutes. Remove salami with a slotted spoon, reserving 1 tablespoon of the rendered fat in the pan. Blot excess grease from crispy salami with a paper towel and set aside. Once cooled, finely chop for garnish.
2. Preheat oven to 375°F (190°C). In a medium bowl, toss the bread cubes with 2 tablespoons of olive oil, dried rosemary, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet.
3. Bake for 10-15 minutes, or until golden brown and crispy, tossing halfway through. Set aside.

Make the Soup Base

1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil (or the reserved salami fat from earlier) over medium heat. Add the chopped onion, minced garlic, and diced celery. Sauté until softened, about 5-7 minutes.
2. Stir in the fire-roasted diced tomatoes, chicken or vegetable broth, red wine (if using), balsamic vinegar, fresh thyme, and fresh rosemary. Bring to a simmer, then reduce heat to low, cover, and let it cook for 20 minutes to allow flavors to meld.

Finish the Soup

1. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot) and blend until smooth and creamy. Return the soup to the pot if using a standing blender.
2. Stir in the mascarpone cheese until fully melted and incorporated. Add the finely diced Kalamata olives. Season with salt and black pepper to taste. Simmer for another 5 minutes, ensuring the soup is heated through.

Serve Your Charcuterie Board Soup

1. Ladle the hot soup into bowls. Garnish each serving with a sprinkle of the chopped crispy salami, a handful of herbed croutons, crumbled goat cheese, and chopped toasted pistachios. A fresh thyme sprig can be added for extra aroma. Enjoy this unique charcuterie board inspired soup!

Notes

For a richer, deeper flavor, consider adding a Parmesan rind to the broth while simmering and remove it before blending. If mascarpone cheese is unavailable, full-fat cream cheese or heavy cream can be used to achieve a similar creamy texture. The crispy salami can be prepared a day in advance and stored in an airtight container at room temperature.

Creating a wonderful charcuterie board soup is all about balancing flavors and textures, and I’ve learned a few tricks over the years to make it truly sing.

When preparing your salami, don’t be afraid to crisp it up nicely. That deep, savory crunch adds incredible texture that contrasts beautifully with the smooth velouté. For the croutons, day-old bread is your best friend; it soaks up the olive oil and herbs without becoming soggy, yielding that perfect golden crispness.

My Secret Trick: For an extra layer of flavor in the soup base, I always sauté the aromatics—onion, garlic, and celery—until they’re deeply softened and slightly caramelized. This process, often called “sweating,” coaxes out their natural sweetness and builds a richer foundation for your velouté. It makes all the difference!

Finally, when you’re finishing the soup with mascarpone, ensure it’s at room temperature. This helps it melt smoothly into the hot broth without clumping, creating that luscious, velvety consistency we’re aiming for.

Fun Variations for charcuterie board

One of the greatest joys of a charcuterie board, even one reimagined as a soup, is the endless possibility for personalization. Feel free to play with the flavors and make it truly your own!

• Spice It Up: If you love a little heat, consider using a spicy Calabrese salami or adding a pinch of red pepper flakes to the soup base when you’re sautéing the vegetables. My friend Sarah always asks me to add a dash of cayenne for an extra kick!
• Herb Garden Fresh: While fresh thyme and rosemary are wonderful, don’t hesitate to experiment with other fresh herbs. A swirl of fresh basil at the end or some chopped chives sprinkled over the goat cheese can add another dimension of freshness.
• Cheese Please: Instead of crumbled goat cheese, try a sprinkle of shaved Parmesan or a dollop of fresh ricotta for a milder, creamier finish. You could even offer a small bowl of blue cheese crumbles on the side for those who enjoy a bolder flavor.
• Veggie Boost: For added nutrients and texture, consider adding finely diced carrots or bell peppers to your soup base alongside the onion and celery. They’ll soften beautifully and blend into the rich broth.

What to Serve With charcuterie board

A delightful charcuterie board experience extends beyond just the main dish; it’s about creating a harmonious spread that invites leisurely enjoyment. This rich Smoky Tomato & Salami Velouté, while satisfying on its own, truly shines with a few thoughtful accompaniments.

I love serving this soup with a simple, crisp green salad dressed in a light vinaigrette. The brightness of the salad cuts through the richness of the soup beautifully, offering a refreshing contrast. A warm, crusty baguette (beyond just the croutons) is also a must for dipping into that velvety broth – it’s a classic pairing I always enjoy. And for drinks, my mom always pairs savory soups like this with a dry red wine, mirroring the wine used in the soup itself, or a sparkling water with a twist of lemon for a lighter option.

How to Store Leftover Soup

After enjoying your delicious Smoky Tomato & Salami Velouté, it’s always wise to know how to preserve any leftovers so you can savor that wonderful flavor again. Storing this delightful charcuterie board soup correctly ensures it remains fresh and delicious for future enjoyment.

For the soup itself, once it has cooled completely, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat, stirring occasionally, until it’s warmed through. You might need to add a splash of broth or water if it’s thickened too much. As for the herbed croutons, store them separately in an airtight container at room temperature to maintain their crispness; reheating them briefly in a dry pan or oven can bring back their crunch. My personal tip for soups like this is to always taste and adjust seasonings after reheating, as flavors can sometimes mellow.

Nutritional Benefits

This unique take on a charcuterie board combines indulgence with wholesome goodness. The salami provides a source of protein, while the vibrant diced tomatoes and other vegetables contribute essential vitamins and fiber to your meal. It’s a treat that’s both satisfying and nourishing, embodying my philosophy of creating delicious desserts and meals that are truly balanced and comforting.

FAQs

Faq 1

Can I make parts of the charcuterie board soup ahead of time?
Absolutely! You can crisp the salami and make the herbed croutons a day or two in advance. The soup base, before adding mascarpone, can also be prepared ahead and stored in the refrigerator, making your party prep much easier.

Faq 2

What kind of dry red wine is best for this charcuterie board soup?
A dry red wine like a Cabernet Sauvignon, Merlot, or Pinot Noir works wonderfully. Choose one you’d enjoy drinking, as its flavor will enhance the soup’s richness. It adds a beautiful depth to the velouté.

Faq 3

Can I substitute other cheeses for mascarpone?
While mascarpone provides a unique richness, you could try cream cheese or even a blend of heavy cream and a touch of Parmesan for a similar creamy texture. Adjust for seasoning as flavors will vary with substitutions.

Faq 4

Is this charcuterie board soup suitable for vegetarians?
This specific recipe includes salami and chicken broth, so it’s not vegetarian. However, you could easily adapt it by omitting the salami, using vegetable broth, and ensuring any cheese used is vegetarian-friendly.

Conclusion

Creating a charcuterie board, especially one with such a heartwarming twist as this Smoky Tomato & Salami Velouté, is truly an act of love. It’s about more than just food; it’s about crafting an experience, building connections, and savoring those sweet (or in this case, wonderfully savory) moments together. I hope this recipe inspires you to gather your loved ones, roll up your sleeves, and create your own delicious memories in the kitchen. Happy cooking, my dear friends!