This Tomato Basil Sourdough Bread is a savory sourdough loaf made with homemade tomato soup and parmesan cheese baked right into the dough. It’s packed with flavor and absolutely perfect for grilled cheese.
I’ve been having a ton of fun this year pushing the limits of what I can do with sourdough bread.
After my French onion soup and loaded baked potato loaves got some attention on Instagram, I started thinking about what other savory inclusions I could try. Tomato soup came to mind almost immediately, and I knew I had to turn it into a loaf meant for grilled cheese.
So that’s exactly what I did.
I also wanted to use a full 15-ounce can of crushed tomatoes so nothing went to waste, which meant adding a little extra flour to balance the added liquid. The result is a slightly larger loaf than my usual bakes. But still perfectly manageable.
This tomato basil sourdough bread is made with homemade tomato soup and parmesan cheese for a super savory loaf that’s perfect for grilled cheese, sandwiches, toast, dipping… really anything you can think of.
I hope you give it a try and love it as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Use a bubbly, recently fed starter for the best rise. You can also use 1–2 day old discard, but fermentation may take a little longer.
- Crushed Tomatoes- I used canned crushed tomatoes for convenience, but whole peeled tomatoes blended until smooth will also work.
- Parmesan Cheese- Adds a salty, savory flavor throughout the loaf. Freshly grated parmesan is best.
- Dried Basil- You can substitute Italian seasoning if needed.
- Milk- Adds a little richness and helps balance the acidity of the tomatoes.
- Bread Flour- Provides structure, chew, and height. All-purpose flour can be used but loaf may be slightly flatter and more dense.
- Kosher Salt- Enhances flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.
Tips for Success
- Weigh your ingredients. A kitchen scale gives the most accurate hydration and helps ensure consistent results every time.
- Use an active starter. Make sure your starter is bubbly and recently fed so the dough rises properly. You can use 1–2 day old discard, but fermentation may take longer.
- Let the soup cool. Cool the tomato basil soup to 85°F or lower before mixing the dough so it doesn’t harm the yeast in your starter.
- Adjust the dough if needed. Depending on how much liquid evaporates during simmering, add flour or water 1 tablespoon at a time until the dough is soft, sticky, and cohesive.
- Watch the dough, not the clock. Bulk fermentation is done when the dough looks puffy, airy, and roughly doubled in size. Timing will vary depending on your kitchen temperature and starter strength.
- Cool before slicing. Let the bread cool for at least 2 hours before slicing so the crumb can fully set and avoid a gummy texture.
How to Make Tomato Basil Sourdough Bread
Follow these step-by-step photos to make your own tomato soup sourdough bread. Full details are in the recipe card below.
Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.
Step 2: Make tomato soup. Sauté the onion, garlic, and seasonings in butter, then simmer with tomatoes and sugar. Stir in the milk, blend until smooth, and let cool before using.
Step 3: Mix dough. Combine cooled soup with starter, flour, parmesan, and salt. Mix until no dry flour remains. Rest 20 minutes.
Step 4: Stretch and fold. Complete 4 sets total, resting 15 minutes between each set.
Step 5: Bulk fermentation. Cover and let the dough rise until nearly doubled and bubbly, about 4–12 hours.
Step 6: Shape. Gently shape the dough into a tight round.
Step 7: Proof.Transfer to a floured proofing basket, cover, and refrigerate overnight.
Step 8: Bake. Preheat oven to 450°F with a Dutch oven inside. Score the dough, add 2 ice cubes to the pot for steam, and bake 50 minutes covered, then 5-10 minutes uncovered. Let cool at least 2 hours before slicing.
Baker's Timeline
Here’s a sample timeline to help you plan your tomato basil sourdough bread.
- 8:00 PM (Night Before): Feed your starter.
- 7:00-8:00 AM: Make tomato soup base.
- 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
- 8:30–9:30 AM: Perform stretch and folds.
- 9:30 AM–5:30 PM (varies): Bulk fermentation (until nearly doubled in size).
- 5:30–6:00 PM: Shape the dough.
- 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
- 6:00–6:45 AM: Bake at 450°F.
- 6:45–8:45 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
Store tomato basil soup sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 3 days.
For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. Thaw slices at room temperature or pop them straight into the toaster or oven to warm through.
Serving Suggestions
This tomato basil sourdough bread is basically made for grilled cheese, but it’s delicious in so many other ways too.
Use it for BLTs, breakfast sandwiches, turkey sandwiches, avocado toast, cottage cheese toast, or top it with fresh tomato bruschetta.
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It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Tomato Basil Sourdough Bread
Equipment
- Immersion blender (optional)
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
Tomato Basil Soup Base
- 2 tablespoons (28 grams) unsalted butter
- ½ small yellow onion finely diced
- 2 cloves garlic minced
- 1 teaspoon (3 grams) Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's brand or table salt
- 1 tablespoon dried basil
- 1 teaspoon garlic powder
- 1 15-ounce can crushed tomatoes
- 1 tablespoon granulated sugar
- ¼ cup whole milk
Sourdough Bread
- ½ cup (100 grams) active sourdough starter
- 4 ¾ cups (570 grams) bread flour
- 1 cup (75 grams) parmesan cheese
- 2 ¾ teaspoons (8 grams) Diamond Crystal Kosher Salt reduce to 1 ½ teaspoons if using Morton's brand or table salt
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before mixing the dough so it is bubbly and active. In cooler kitchens (60–65°F), this may take closer to 12 hours; in warmer kitchens (around 75°F), about 6 hours.
- Melt the butter in a small saucepan over medium heat. Add the onion, garlic, and salt and sauté for 5–7 minutes, until softened. Stir in the dried basil and garlic powder and cook for 1 minute more. Add the crushed tomatoes and sugar, then cover and simmer on low for 20 minutes. Remove from the heat, stir in the milk, and blend until smooth with an immersion blender, if desired. Let cool to below 85°F before using.2 tablespoons (28 grams) unsalted butter, ½ small yellow onion, 2 cloves garlic, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt, 1 tablespoon dried basil, 1 teaspoon garlic powder, 1 15-ounce can crushed tomatoes, 1 tablespoon granulated sugar, ¼ cup whole milk
- Transfer the cooled tomato soup to a large mixing bowl. Add the active sourdough starter and whisk until combined. Add the bread flour, parmesan cheese, and salt, mixing until no dry flour remains and a sticky dough forms. If needed, add flour or water 1 tablespoon at a time to adjust the dough consistency. Cover and let rest for 20 minutes.½ cup (100 grams) active sourdough starter, 4 ¾ cups (570 grams) bread flour, 1 cup (75 grams) parmesan cheese, 2 ¾ teaspoons (8 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands. Lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat on all 4 sides. Gather the dough into a loose ball and place it seam-side down in the bowl. Cover and rest for 15 minutes. Repeat this process 3 more times, for a total of 4 rounds, resting 15 minutes between each round.
- Cover the dough and let it rise until nearly doubled and bubbly, about 4–12 hours depending on your kitchen temperature and starter strength.
- Turn the dough onto a lightly floured surface and gently stretch it into a rectangle. Fold one short end toward the center, then fold the other short end over it like a letter. Fold the remaining two sides toward the center. Flip the dough seam-side down and shape it into a tight ball by gently pulling it toward you against the counter.
- Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam-side up in the basket and pinch closed if needed. Cover and refrigerate overnight, or for 12–16 hours.Rice flour
- Place a lidded Dutch oven in the oven and preheat to 450°F. Once the oven reaches temperature, let the Dutch oven heat for 30 minutes more.
- Turn the dough onto parchment paper or a bread sling and score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, and lower the dough inside. Cover and bake for 50 minutes. Remove the lid and bake for 5–10 minutes more, or until the crust reaches your desired color.2 ice cubes
- Transfer the bread to a wire rack and let cool for at least 2 hours before slicing.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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