Ingredients:

  • ½ cup (113g) unbleached all-purpose flour
  • ½ cup (113g) water
  • 1 cup (227g) active sourdough starter
  • 1 ½ cups (355ml) warm water
  • 1 tablespoon (15ml) olive oil
  • 1 ½ teaspoons salt
  • 4 cups (480g) unbleached bread flour
  • Cornmeal or semolina flour, for dusting
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 28 ounces (794g) crushed tomatoes
  • 14.5 ounces (411g) diced tomatoes, undrained
  • 4 cups (946ml) vegetable broth
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup (118ml) heavy cream
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Prepare the Sourdough Starter (if needed): Combine flour and water, let sit, and feed regularly until active.
  2. Make the Bread Dough: Combine starter, water, oil, and salt. Gradually add flour, mixing until a shaggy dough forms.
  3. Knead the Dough: Knead until smooth and elastic (by hand or with a stand mixer).
  4. First Proof: Place dough in a greased bowl, cover, and let rise until doubled in size (4-6 hours or overnight).
  5. Shape the Bread Bowls: Divide dough into 4 equal pieces. Shape each piece into a round loaf.
  6. Second Proof: Place loaves on a baking sheet lined with parchment paper, cover, and let rise for 1-2 hours.
  7. Prepare the Oven: Preheat oven to 450°F (232°C). Place a baking stone or cast iron skillet in the oven during preheating.
  8. Score the Bread Bowls: Use a bread lame or sharp knife to score the top of each loaf with a cross or X.
  9. Bake the Bread Bowls: Bake for 20 minutes with steam (add ice cubes to a preheated pan in the oven for steam), then reduce heat to 400°F (200°C) and bake for another 25-35 minutes, or until golden brown and hollow sounding when tapped.
  10. Cool the Bread Bowls: Let cool completely on a wire rack.
  11. Make the Tomato Soup: Sauté onion and garlic in olive oil until softened.
  12. Add Remaining Soup Ingredients (except cream): Stir in crushed tomatoes, diced tomatoes, broth, basil, oregano, red pepper flakes (if using), salt, and pepper.
  13. Simmer the Soup: Bring to a boil, then reduce heat and simmer for 20 minutes.
  14. Blend the Soup (optional): Use an immersion blender or transfer to a regular blender to puree until smooth.
  15. Stir in Cream: Add heavy cream and stir to combine.
  16. Prepare the Bread Bowls: Cut a circle out of the top of each bread bowl and hollow out the inside (reserve the bread removed for dipping!).
  17. Fill and Serve: Ladle hot soup into each bread bowl. Garnish with fresh basil, if desired. Serve immediately.