Tomato feta soup in homemade sourdough

Tomato feta soup served in a homemade sourdough bread bowl is a delicious and comforting dish. Here’s a step-by-step recipe for both the soup and the sourdough bread bowl:

Tomato Feta Soup Recipe

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cans (28 oz each) crushed tomatoes (or 6-8 fresh tomatoes, peeled and chopped)
• 2 cups vegetable or chicken broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional, for a bit of heat)
• 1/2 cup heavy cream or coconut milk (for a dairy-free option)
• 1 cup crumbled feta cheese (plus extra for garnish)
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent (about 5 minutes). Add the minced garlic and cook for another minute.
2. Add tomatoes and broth: Stir in the crushed tomatoes, broth, oregano, basil, and red pepper flakes (if using). Bring to a simmer and let it cook for 15-20 minutes.
3. Blend the soup: Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches). Be careful when blending hot liquids.
4. Add cream and feta: Stir in the heavy cream and crumbled feta cheese. Let the soup simmer for another 5 minutes until the feta melts slightly and the flavors combine.
5. Season and serve: Taste and adjust seasoning with salt and pepper. Garnish with extra feta and fresh herbs.

Homemade Sourdough Bread Bowl Recipe

Ingredients:

• 1 cup active sourdough starter
• 1 1/2 cups warm water
• 4 cups bread flour (plus extra for dusting)
• 1 1/2 tsp salt
• 1 tbsp olive oil (optional, for dough elasticity)

Instructions:

1. Mix the dough: In a large bowl, combine the sourdough starter and warm water. Add the bread flour and salt. Mix until a shaggy dough forms. If using, add olive oil for extra elasticity.
2. Knead the dough: Turn the dough onto a floured surface and knead for 10-15 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
3. First rise: Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise at room temperature for 4-6 hours (or until doubled in size).
4. Shape the dough: Divide the dough into 4 equal portions. Shape each portion into a round ball by pulling the edges underneath to create tension on the surface.
5. Second rise: Place the shaped dough balls on a parchment-lined baking sheet. Cover with a damp towel and let them rise for another 2-3 hours.
6. Preheat the oven: Preheat your oven to 450°F (230°C). Place a baking stone or an inverted baking sheet in the oven to heat up.
7. Score the dough: Use a sharp knife or bread lame to score the top of each dough ball in a cross or circular pattern.
8. Bake: Transfer the dough to the preheated baking stone or sheet. Bake for 25-30 minutes until the crust is golden brown and the bread sounds hollow when tapped.
9. Cool: Let the bread cool completely before cutting.

Assembling the Bread Bowl:

1. Cut off the top of the sourdough loaf and hollow out the center, leaving about 1/2 inch of bread around the edges.
2. Ladle the hot tomato feta soup into the bread bowl.
3. Serve with the extra bread pieces for dipping.

Enjoy your cozy, flavorful tomato feta soup in a homemade sourdough bread bowl! 🍅🍞