One-Pot Sourdough Andalusian Tomato and Pepper Soup

Name: One-Pot Sourdough Andalusian Tomato and Pepper Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 6 oz (170 g) sourdough bread, day-old or older, cut into ¾-inch (2 cm) cubes; 4 tablespoons (60 ml) extra-virgin olive oil; 2 large (400 g) red bell peppers, halved, cored, seeded; 1 large (200 g) yellow bell pepper, halved, cored, seeded; 4 cloves (20 g) garlic, sliced thin; 1¾ lbs (800 g) ripe heirloom or beefsteak tomatoes, quartered (core and any hard bits removed); 4 cups (960 ml) vegetable broth or water; 1½ tablespoons (22 ml) sherry vinegar; to taste fine sea salt; to taste freshly ground black pepper; ½ teaspoon (2½ g) smoked paprika; ¼ teaspoon (½ g) ground cumin; ¼ cup (10 g) fresh basil leaves, loosely packed, torn (optional); 1 tablespoon (15 ml) extra-virgin olive oil, for drizzling (optional)

From the MyKitchenBank Kitchen

A rustic Spanish-inspired soup that marries the tang of sourdough with the bright, smoky sweetness of roasted bell peppers and ripe tomatoes. Chunks of toasted sourdough bread dissolve into the simmering broth, creating a naturally thickened, velvety texture without cream. This is gazpacho's warm cousin—full of garlic, olive oil, and the complex flavors of slowly cooked aromatics. Perfect for using day-old sourdough and celebrating late-summer tomatoes.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Makes: 4 servings (about 10–12 oz / 280–340 g per bowl)

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Ingredients

4 servings

6 oz (170 g) sourdough bread, day-old or older, cut into ¾-inch (2 cm) cubes
4 tablespoons (60 ml) extra-virgin olive oil
2 large (400 g) red bell peppers, halved, cored, seeded
1 large (200 g) yellow bell pepper, halved, cored, seeded
4 cloves (20 g) garlic, sliced thin
1¾ lbs (800 g) ripe heirloom or beefsteak tomatoes, quartered (core and any hard bits removed)
4 cups (960 ml) vegetable broth or water
1½ tablespoons (22 ml) sherry vinegar
to taste fine sea salt
to taste freshly ground black pepper
½ teaspoon (2.5 g) smoked paprika
¼ teaspoon (0.5 g) ground cumin
¼ cup (10 g) fresh basil leaves, loosely packed, torn (optional)
1 tablespoon (15 ml) extra-virgin olive oil, for drizzling (optional)

Equipment (2)

One 5–6 quart (4.7–5.7 L) heavy-bottomed pot or Dutch oven
Baking sheet (for roasting peppers)

Steps

Before you start

Cut sourdough into ¾-inch cubes and let them air-dry for 10 minutes so they crisp rather than absorb oil immediately
Have fresh tomatoes at room temperature for best flavor
Peel and slice garlic while vegetables roast (see step 2)

1
Roast peppers until charredOven 450°F / 230°C
- Preheat your oven to 450°F (230°C).
- Place red and yellow pepper halves skin-side up on a baking sheet.
- Roast for 18–20 minutes until the skins are deeply charred and blistered.
- The flesh should be softened but not completely collapsed.
- Remove from the oven and let cool for 5 minutes.
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Ready when: Skins are dark brown or black and blistered; flesh is tender
Tip: Don't peel the peppers—the charred skin adds subtle smokiness to the broth
2
Toast bread cubes
- While peppers roast, heat a 5–6 quart heavy-bottomed pot over medium-high heat.
- Add 2 tablespoons (30 ml) of the olive oil.
- Once shimmering, add the sourdough cubes in a single layer (work in batches if needed).
- Toast for 3–4 minutes per batch, stirring occasionally, until the edges are golden and crispy but the interiors remain slightly chewy.
- Transfer to a plate and set aside.
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Ready when: Bread cubes are golden brown on edges, crispy outside, chewy inside
Tip: Don't rush this—toasted bread adds depth and will meld into the soup without getting mushy
3
Sauté garlic
- Reduce heat to medium.
- Add the remaining 2 tablespoons (30 ml) olive oil to the same pot.
- Add the sliced garlic and cook for 60–90 seconds, stirring constantly, until fragrant and just starting to turn golden.
- Do not let it brown deeply or it will taste bitter.
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Ready when: Garlic is golden and very fragrant; no burnt smell
Tip: Keep the heat at medium—garlic at this point is delicate and will burn if temperature is too high
4
Add tomatoes and spices
- Peel the charred peppers under cool running water, rubbing away the blackened skin (it's okay if some flecks remain—they add color).
- Slice the pepper flesh into ½-inch (1.25 cm) strips.
- Add the quartered tomatoes to the pot along with the pepper strips, smoked paprika, and cumin.
- Stir well to combine.
- Let the mixture cook over medium-high heat for 2 minutes to release the tomato juices and bloom the spices.
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Ready when: Tomato juices are releasing; spices smell rich and toasty
Tip: The spices bloom quickly in the heat—this step takes just minutes but builds flavor foundation
5
Add broth and simmer
- Pour in the vegetable broth.
- Bring the mixture to a boil over medium-high heat, then immediately reduce to medium-low.
- Simmer uncovered for 20–25 minutes, stirring occasionally, until the tomatoes are completely broken down and the peppers are very soft.
- The broth should smell rich and slightly caramelized.
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Ready when: Tomato pieces are fully softened and dissolving; broth is golden and rich-smelling
Tip: Resist the urge to cover the pot—uncovered simmering concentrates and deepens the flavors
6
Blend soup until creamy
- Remove the pot from heat.
- Using an immersion blender, blend the soup directly in the pot until you reach your preferred consistency—smooth and velvety, or slightly chunky if you prefer texture.
- Work in 30-second pulses to avoid splattering hot broth.
- Alternatively, carefully transfer batches to a standard blender and blend, returning each batch to the pot.
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Ready when: Soup has a velvety, unified texture; no large vegetable chunks remain
Tip: Let the soup cool slightly before blending to avoid splashing hot liquid; hold the blender's bell down gently
7
Fold in bread and season
- Return the pot to medium heat if using a blender.
- Gently fold the toasted bread cubes into the soup using a wooden spoon or spatula.
- Stir in the sherry vinegar.
- Taste and season generously with fine sea salt and freshly ground black pepper.
- The bread will soften slightly as it sits in the warm broth but should still have some structure.
- Simmer for 2–3 more minutes to let the flavors meld.
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Ready when: Bread is tender but distinct; flavors are balanced and bright
Tip: Add the vinegar just before serving to preserve its acidity and prevent it from cooking off
8
Finish and serve
- Ladle the soup into warm bowls.
- Tear fresh basil leaves over each bowl if using, and drizzle with a small amount of extra-virgin olive oil (about ½ teaspoon per serving).
- Serve immediately while the soup is hot.
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Tip: The final drizzle of olive oil adds silky richness and a fresh pepper-forward finish

Good to know

Tips

Roasting peppers over open flame (if you have a gas stove) chars them faster and gives deeper flavor than the oven method—hold each half skin-side down over a flame with tongs for 3–4 minutes, turning to char all sides
Day-old sourdough is ideal because it has less moisture and toasts more crisply; if your bread is very fresh, leave it uncovered on the counter overnight to let it dry slightly
This soup is best served the same day it's made; the bread will gradually soften the longer it sits, eventually dissolving into a silkier texture (which is also delicious but less dramatic)
For a lighter version, purée only half the soup, keeping some chunks of vegetable for texture, or serve it warm or at cool room temperature like gazpacho during hot weather

Make ahead

You can prepare the soup up through step 5 (after blending) up to 2 days ahead; store in the refrigerator in an airtight container. Do not add the bread cubes yet. Gently reheat over medium heat and add the toasted bread cubes just before serving so they retain their texture.

Storage & reheating

Room temperature: not recommended (soup contains vegetables and broth; cool to room temperature only for brief periods). Refrigerator: up to 3 days in an airtight container (the bread will soften more over time, which some prefer). Store the bread cubes separately if making ahead, and add fresh-toasted cubes at serving time. Freezer: up to 2 months (freeze the blended soup without the bread). Reheat gently on the stovetop over medium heat, stirring often, until steaming. Add fresh toasted sourdough cubes just before serving.

Substitutions

sourdough bread, day-old or older → day-old crusty white bread (ciabatta, pain de mie) or whole wheat bread. Sourdough's tang is a signature flavor here, but any firm, day-old bread will work. Whole wheat will make the soup earthier and slightly less bright.
vegetable broth or water → chicken broth or water with a pinch of saffron for depth. Vegetable broth keeps the dish plant-forward; chicken broth adds richness. Plain water lets the roasted pepper and sourdough flavors dominate.
sherry vinegar → red wine vinegar, balsamic vinegar, or fresh lemon juice (use slightly less balsamic). Sherry vinegar is traditional in Spanish cooking; other acids brighten the soup. Balsamic is sweeter—use only ½ tablespoon (7.5 ml) to avoid overpowering.
red bell peppers → poblano or a second yellow bell pepper; or smoked paprika-roasted tomato. Red peppers add sweetness and color. Poblanos are spicier. Roasted tomatoes would deepen the broth but lose the textural contrast of pepper.