Sourdough Tomato Soup in Bread Bowls

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Hearty tomato soup served in hollowed sourdough bread bowls, featuring a subtle tang from the bread's natural fermentation. This american-inspired soups ready in about 45 minutes pairs olive oil, medium onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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.

Ingredients

• 2 tbsp olive oil
• 1 medium onion
• 2 cloves garlic
• 2 cans (14.5 oz each) diced tomatoes
• 1 cup vegetable broth
• 1/2 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices (1 inch thick) sourdough bread

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and cook for 5 minutes until softened. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Stir in 2 cans (14.5 oz each) diced tomatoes (with juice), 1 cup vegetable broth, 1/2 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 15 minutes.
3. Step 3: While soup simmers, cut 4 slices sourdough bread (1 inch thick) in half lengthwise. Scoop out the centers to form hollow bowls, reserving the scooped bread for crumbs.
4. Step 4: Dice reserved bread and toss with 1/2 cup crumbs (from the same loaf). Bake at 350°F for 10 minutes until golden. Serve hot soup in the bread bowls, topped with crispy crumbs.