For Daystar’s 2026 Empty Bowls fundraiser, I’m making this recipe below. It’s so easy and delicious. The hearty sourdough gives this soup a unique umami flavor that elevates it beyond regular tomato soup.
2 tablespoons olive oil
2 tablespoons diced onion
1 chopped clove of garlic
1 (14.5 ounce) can diced tomatoes
1/2 cup chicken or vegetable broth
1 slice of sourdough bread, torn into small pieces
1 teaspoon brown sugar
Method: In a large saucepan heat oil over medium-low heat for 1 minute. Add onion and garlic and cook until translucent. Do not burn the garlic. Pour the tomatoes with their juice into the pan.
Stir in broth, torn bread and sugar. Increase the heat to medium-high and bring to a boil. Reduce heat to medium and cook until the bread falls apart about 5 minutes.
Remove the pan from the heat and allow it to cool for about 5 minutes.
Regular blender: Ladle the soup into the blender and blend for 1 - 2 minutes until liquefied.
Immersion blender (preferred): Place the stick/blade of the immersion blender down into the bot and blend until liquefied.
Add 1/4 cup heavy cream to the soup if desired. Top with chopped chives or parsley and croutons.