From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Creamy Tomato Basil Soup in a Sourdough Bread Bowl
Rich, creamy and fresh — with an optional grilled cheese top.
Bobbie's kitchen notes: use San Marzano tomatoes for the best flavour; a touch of sugar balances the acidity; blend until silky smooth for a restaurant-quality texture; fresh basil at the end makes all the difference; homemade bread bowls take it to the next level, but store-bought works great; the grilled cheese top turns this into the ultimate comfort meal; this soup also freezes well — just add cream and basil after reheating. Storage: soup keeps 4 days in the fridge or 3 months frozen; bread bowls are best fresh (reheat at 350°F for 5–7 minutes). Nutrition per serving from Bobbie's card (approximate): 420 calories, 12 g protein, 28 g fat, 32 g carbohydrates, 4 g fibre. Vegetarian option: use vegetable broth instead of chicken broth.
Ingredients
For the tomato basil soup
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 (28 oz) cans crushed tomatoes (San Marzano recommended)
- 1 (14.5 oz) can fire-roasted diced tomatoes (optional, adds depth)
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- ½ cup whole milk (optional, for extra creaminess)
- ¼ cup tomato paste
- 2 tsp sugar (balances acidity)
- 1 tsp salt (to taste)
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp red pepper flakes (optional)
- ½ cup fresh basil, chopped (plus extra for garnish)
- ½ cup grated Parmesan cheese (optional)
For the bread bowls
- 4–6 large sourdough bread bowls (or round artisan loaves)
- 2 tbsp olive oil or melted butter
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Optional grilled cheese topping
- 8 slices sourdough bread
- 2 cups shredded mozzarella
- 1 cup shredded sharp cheddar
- 2 tbsp softened butter
- ½ tsp garlic powder (optional)
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Method
- 1
Sauté the aromatics: heat olive oil in a large pot over medium heat. Add onions and sauté for 5–7 minutes until soft. Add garlic and cook for 1 minute until fragrant.
- 2
Add tomatoes and seasonings: stir in crushed tomatoes, diced tomatoes, tomato paste, broth, sugar, oregano, thyme, salt, pepper and red pepper flakes. Bring to a boil, then reduce heat and simmer for 25 minutes.
- 3
Blend until smooth: use an immersion blender (or transfer to a blender in batches) and blend until smooth.
- 4
Add cream and basil: stir in heavy cream, milk (if using) and fresh basil. Simmer for 5–10 more minutes. Taste and adjust seasoning. Add Parmesan if desired.
- 5
Prepare the bread bowls: cut the tops off the bread bowls and hollow out the centres. Brush the inside and outside with olive oil or melted butter, garlic powder and Italian seasoning. Bake at 375°F for 10–15 minutes until golden and crisp.
- 6
Make the grilled cheese tops (optional but amazing!): butter one side of each bread slice. Sprinkle with mozzarella and cheddar. Cook in a skillet over medium heat until golden and the cheese is melted. Cut to fit on top of the bread bowls.
- 7
Serve and enjoy: ladle hot soup into bread bowls. Top with fresh basil, Parmesan and a drizzle of cream. Serve with the grilled cheese top or on the side. Enjoy!
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Creamy Tomato Basil Soup in a Sourdough Bread Bowl is printed in Soup & Cozy Nights
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From Bobbie's “Bobbie's Recipe Cards (batch 4)”. Written up by Bobbie's Kitchen · Updated 26 October 2026