Creamy Tomato Soup in a Sourdough Bread Bowl

Right then, let's dive into this bread bowl recipe . ever have one of those days where only a big bowl of comforting goodness will do? honestly, that's how this recipe came about.

Get ready for some seriously good, carb-tastic, soup-slurping action with my creamy tomato soup in a sourdough bread bowl . i love this recipe because it is a beautiful bread bowl aesthetic , as well as delicious.

Soup in a Crusty Shell: Why You Need This

We're talking about that san francisco vibe, you know? it's more than just a meal; it's a culinary hug. this isn't your nan's cooking, but it reminds me of childhood, eating comforting winter foods , like this bread bowl potato soup .

Okay, maybe your nan made fancier stuff, but mine was more of a "stick it in the oven and hope for the best" kind of cook.

This bread bowl recipe is medium on the difficulty scale. budget about 6- 7 hours, but most of that is just letting the dough do its thing.

This batch makes 4 hearty servings so it is great for families.

Creamy Tomato Soup in a Sourdough Bread Bowl Recipe Card

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Preparation time:45 Mins

Cooking time:75 Mins

Servings:4 servings

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:

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

Nutrition Facts

Calories:750

Fat:35g

Fiber:6g

Recipe Info

Category:Soup

Cuisine:American

From Starter to Supper: A Flavor Bomb

This soup in bread bowl isn't just about looking pretty, although the bread bowl aesthetic is definitely a bonus. with each spoonful, you get a delightful tanginess from the sourdough paired with the sweet and savory tomato soup.

The sourdough tang gives it a lift. one of the best things about this recipe is that you get the health benefits of fermented sourdough.

It is amazing when you get the breadbowls soup just right. trust me, it's worth the effort! serve this up on a chilly evening.

Imagine tucking into a warm beef stew in bread bowls after a long day. honestly, it's pure bliss.

So, what makes this bread bowl special? it's the homemade touch. no store-bought bread here. that sourdough starter is key.

This recipe makes great soups in bread bowls , i promise. also, the creamy tomato soup is so easy to make.

No fancy ingredients needed. the most difficult part is to not eat all the bread before the soup is even done.

Now, grab your apron, and let's talk ingredients.

Okay, darlings, let's talk about what you'll need for this epic bread bowl recipe . i'm not gonna lie, making bread bowls from scratch takes a bit of effort, but honestly? totally worth it.

The bread bowl aesthetic is real, people! and trust me, slurping soup from a soup in bread bowl is a whole vibe.

Especially with beef stew in bread bowls or bread bowl potato soup on a chilly night. this is the ultimate winter foods experience!

Ingredients & Equipment

So, let's break it down so you know exactly what to get. I've made this a few times so trust me, you need the correct ingredients.

Main Ingredients

Let's start with what you'll actually eat.

• Active sourdough starter: 1 cup (227g) . This is KEY. Honestly, if your starter isn't bubbly and happy, your bread won't be either. Quality is everything! A good starter smells pleasantly tangy, not like vinegar.
• Warm water: 1 ½ cups (355ml) . Just comfortably warm, like a baby's bath.
• Olive oil: 1 tablespoon (15ml) . The good stuff, ya know?
• Salt: 1 ½ teaspoons (7.5g) . Sea salt is my go-to.
• Unbleached bread flour: 4 cups (480g) . Bread flour is best for that lovely chew, but plain flour will do in a pinch.

And for the amazing tomato soup?

• Olive oil: 2 tablespoons (30ml) .
• Yellow onion: 1 medium , chopped.
• Garlic: 2 cloves , minced.
• Crushed tomatoes: 28 ounces (794g) . Tinned is fine, quality brands make a difference!
• Diced tomatoes: 14.5 ounces (411g) , undrained.
• Vegetable broth: 4 cups (946ml) .
• Dried basil: 1 teaspoon (2g) .
• Dried oregano: ½ teaspoon (1g) .
• Red pepper flakes: ¼ teaspoon (0.5g) , optional.
• Salt: 1 teaspoon (5g) .
• Black pepper: ½ teaspoon (1g) .
• Heavy cream: ½ cup (118ml) .

Seasoning Notes

This Bread Bowl Recipe has flavor!

Honestly, the basil and oregano are essential for that classic italian vibe. red pepper flakes? only if you're feeling brave! a pinch of sugar can also balance the acidity of the tomatoes, but that’s my little chef secret.

For soups in bread bowls like this, simple is sometimes best.

Equipment Needed

Right, so you won't need loads of fancy kit.

• Large mixing bowl: For the dough, obviously.
• Dutch oven or pot: For the soup.
• Baking sheet: For the Breadbowls Soup .
• Parchment paper: Stops the bread sticking.
• Bread lame or knife: For slashing the dough.
• Measuring cups and spoons: Don't be a cowboy!
• Ladle: This for the Bread Bowls Soup .

Don't have a bread lame? A sharp kitchen knife will do. No Dutch oven? Any heavy-bottomed pot will work just fine. We're not aiming for perfection, just deliciousness.

It’s the simple things in life! so why not make soups in bread bowls to keep you warm during winter foods season? i've messed up plenty of times, but each fail teaches you something! you got this!.

Alright, let's get cooking! i'm channeling my inner mary berry to whip up a bread bowl recipe that's both achievable and impressive.

We're talking creamy tomato soup in a sourdough bread bowl. trust me, it's worth the effort.

Prep Like a Pro!

First things first, let's get our ducks in a row. essential mise en place is your best friend. chop that onion (1 medium yellow), mince the garlic (2 cloves), and measure out your spices.

Having everything ready seriously saves time. plus, it makes you feel all cheffy. oh, and don't forget to get that sourdough starter bubbling!

Time-Saving Tip: Pre-chop veggies the day before. Honestly, it’s a lifesaver.

Let's Get This Bread (Bowl)

Alright, time to get our hands dirty. This bread bowl recipe needs a bit of love, but I promise it's not rocket science. I’m aiming for that amazing Bread Bowl Aesthetic .

1. First, get that sourdough going. Combine 1 cup active sourdough starter , 1 ½ cups warm water , 1 tablespoon olive oil , and 1 ½ teaspoons salt .
2. Next, add 4 cups bread flour gradually. Mix until a shaggy dough forms.
3. Knead for what feels like forever. Seriously, at least 8- 10 minutes . You want it smooth.
4. Let that bad boy rise. Place the dough in a greased bowl. Cover it. Let it rise for 4- 6 hours or even overnight. It needs to double.
5. Shape into four cute round loaves. Place them on a baking sheet with parchment paper.
6. Let them rise again. This time for about 1- 2 hours .
7. Bake! Preheat your oven to 450° F ( 232° C) . Score the tops with a knife. Bake for 20 minutes with steam. Reduce heat to 400° F ( 200° C) and bake for 25- 35 minutes . You'll be making tasty Bread Bowls Soup to fill these in no time.

Don't forget to let your bread bowls cool. This is the perfect time to start prepping the soups in bread bowls .

Soupin' Up Your Life

Now for the filling! We’re diving headfirst into Creamy Tomato. Who doesn’t love Soups In Bread Bowls ? It screams winter foods .

1. Sauté the onion and garlic in 2 tablespoons olive oil until soft.
2. Add 28 ounces crushed tomatoes , 14.5 ounces diced tomatoes , 4 cups vegetable broth , 1 teaspoon basil , ½ teaspoon oregano , ¼ teaspoon red pepper flakes (if you're feeling spicy!), 1 teaspoon salt , and ½ teaspoon pepper .
3. Simmer for 20 minutes .
4. Blend! Use an immersion blender or carefully transfer to a regular blender.
5. Stir in ½ cup heavy cream .

Pro Tips for Amazing Breadbowls Soup

Want to take your Breadbowls Soup game to the next level? Here are some of my secrets:

• Steam is Key : For the best crust on those bread bowls, add ice cubes to a pan in the oven during the initial baking.
• Taste and Adjust : Season your soup to your liking. Don't be shy with the salt and pepper!
• Avoid over-proofing the dough. Honestly, this is a common mistake. I’ve done it myself a million times! Watch the dough, not the clock, you know?

Let's Get This Bread, Filled with Tomato

Alright, ready to assemble? cut a circle out of the top of each bread bowl . hollow out the inside. ladle in that creamy tomato goodness.

Garnish with fresh basil. ta-da! you've got a delicious, comforting soup in bread bowl . i think this beef stew in bread bowls variation is going to be great too.

This is just fantastic, don't you think?

Alright, love, let's talk about all those little bits and bobs that make this bread bowl recipe extra special! Honestly, it's all the small things, innit?

Recipe Notes: Elevating Your Bread Bowl Aesthetic

Right then, so you've got your delicious Creamy Tomato Soup in a Bread Bowl . But how do we make it look the part, eh? It's not just about taste; presentation is key, darling!

Serving Suggestions: A Proper Bit of Theatre

Okay, so think about plating and presentation – we're not just sloshing soup into a bowl, are we? a swirl of cream on top, a scattering of fresh basil leaves.

.. chef's kiss . you know? makes it look like you actually put effort in. and honestly, a little bit of theatre goes a long way.

Complementary sides ? a simple green salad cuts through the richness beautifully. and a glass of crisp sauvignon blanc? oh my gosh, absolute perfection.

If you are thinking about other soups in bread bowls , keep the sides in mind, as they will complete the meal.

Storage Tips: Keeping it Fresh (ish)

Right, so what if you've got leftovers? Look after the Breadbowls Soup for another time?

Refrigeration guidelines : The soup will keep in the fridge for 3 days, easy peasy. Pop it in an airtight container.

Freezing options ? the soup freezes brilliantly. the bread bowl itself? not so much. it gets a bit soggy, honestly.

So, freeze the soup separately. i would try to avoid storing beef stew in bread bowls because is better to keep it fresh.

Reheating instructions: just gently heat the soup on the hob or in the microwave. make sure it’s piping hot. as for the bread bowl, you can warm it up in the oven for a few minutes to crisp it up again if you like.

Variations: A Little Switcheroo

Fancy a change? Let's talk variations.

Dietary Adaptations : Vegan? No problem! Just swap the heavy cream for coconut cream. Sorted. I would avoid the cream if you want to add bread bowl potato soup .

Seasonal ingredient swaps : in the summer, chuck in some roasted red peppers for a smoky twist. winter? maybe some butternut squash puree.

It's like winter foods in a cozy soup in bread bowl , innit?.

Nutrition Basics: A Bit of the Good Stuff

Now, I'm not a nutritionist, but here's the basic gist.

This bread bowl is pretty filling, so it will keep you going. the tomatoes are packed with antioxidants. think of it as comfort food that's also doing you some good.

This meal with bread bowls soup its a bit of everything, but remember everything with moderation.

Closing Thoughts :

So there you have it! all the little secrets to making this bread bowl recipe absolutely amazing . don't be scared to experiment and make it your own.

Honestly, just have a go. you might surprise yourself. the bread bowl aesthetic is important. bread bowls soup in a good choice for lunch or dinner.