Fun in the kitchen with a side of hoodrat jams, courtesy of Jenny!
I made a grilled provolone and pear sandwich for breakfast after dropping my flatmate off at work. When I sent her a picture, she told me she was thinking of making a grilled cheese sandwich for dinner.
And what’s grilled cheese sandwiches without tomato soup? So after I picked her up from work, we went grocery shopping and came back starved. She blasted some R&B and rap circa late 1990’s/early 2000’s and we jammed while I cooked. Comfort food at its finest.
Now, since I’m cooking for just me and Jenny, I don’t typically add salt into any of my dishes. Hence why the recipe will say “salt to taste”, but it’s definitely got enough of a heat kick to go without unless you’re really into salty foods.
- 8 roma tomatoes, roughly chopped
- 1/2 yellow onion, roughly diced
- 1/3 cup olive oil
- 1 sprig of basil (about 8 large leaves)
- 2 slices of wheat bread (white will also work)
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp crushed red pepper
- 1 1/2 tsp dried oregano
- 1/2 tsp salt
- Heat about 1 tablespoon of olive oil in a large pot on med-high heat.
- Add the onions, stirring until the onions are halfway to translucent (about 5-7 minutes).
- Add the garlic powder.
- Add half of the tomatoes and continue stirring.
- Add the rest of the olive oil and turn the heat down to about medium.
- Once the mixture starts heating up, add the rest of the tomatoes.
- Once the pot starts boiling, add the basil leaves and rest of the spices.
- Stir for about three minutes, and then turn off the stove.
- Using an immersion blender, puree the entire pot. Or spoon the soup into a blender and slowly puree the mixture.
- Add the bread into the pot (if using an immersion blender) and blend. Or add the bread into the blender and blend.
- Add salt to taste.
- I like adding half of the spices/herbs before blending and then the rest after blending (while the pot is on the stove) to optimise flavour potency and texture.