Sourdough-Style Tomato Basil Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rich tomato soup made with fresh basil and a hint of sourdough bread for depth, perfect for chilly days. This American-inspired soup recipe (low-sodium), ready in about 50 minutes, pairs tomatoes, sourdough bread, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 6 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Tear sourdough bread into 1-inch pieces and bake for 10 minutes until crisp. Set aside.
  2. Step 2: Dice tomatoes and onion. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
  3. Step 3: Add tomatoes, 3 cups chicken broth, and 1/4 cup chopped basil to the pot. Simmer uncovered for 20 minutes, stirring occasionally.
  4. Step 4: Remove 1 cup of the soup and blend until smooth, then return to the pot. Stir in the toasted sourdough bread pieces and cook for 5 more minutes until flavors meld.

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