Creamy Tomato Soup in a Bread Bowl Recipe

Ingredients

• ½ cup (113g) unbleached all-purpose flour
• ½ cup (113g) water
• 1 cup (227g) active sourdough starter
• 1 ½ cups (355ml) warm water
• 1 tablespoon (15ml) olive oil
• 1 ½ teaspoons salt
• 4 cups (480g) unbleached bread flour
• Cornmeal or semolina flour, for dusting
• 2 tablespoons (30ml) olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 28 ounces (794g) crushed tomatoes
• 14.5 ounces (411g) diced tomatoes, undrained
• 4 cups (946ml) vegetable broth
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup (118ml) heavy cream
• Fresh basil leaves, for garnish (optional)