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.


The star ingredients.


Sauteing the onions and paprika with a bit of oil.


Adding in the tomatoes (a little at a time) and olive oil.


Adding the basil once the tomatoes have cooked.


Adding the herbs.


Blending in the bread (most important part!!).


Slowly blending everything because I don’t have an immersion blender.


Adding more herbs and spices.


Serving it with grilled cheese.


Creamy Tomato Soup
  1. 8 roma tomatoes, roughly chopped
  2. 1/2 yellow onion, roughly diced
  3. 1/3 cup olive oil
  4. 1 sprig of basil (about 8 large leaves)
  5. 2 slices of wheat bread (white will also work)
  6. 1/2 tsp paprika
  7. 1/2 tsp black pepper
  8. 1/2 tsp garlic powder
  9. 1 tsp crushed red pepper
  10. 1 1/2 tsp dried oregano
  11. 1/2 tsp salt
  1. Heat about 1 tablespoon of olive oil in a large pot on med-high heat.
  2. Add the onions, stirring until the onions are halfway to translucent (about 5-7 minutes).
  3. Add the garlic powder.
  4. Add half of the tomatoes and continue stirring.
  5. Add the rest of the olive oil and turn the heat down to about medium.
  6. Once the mixture starts heating up, add the rest of the tomatoes.
  7. Once the pot starts boiling, add the basil leaves and rest of the spices.
  8. Stir for about three minutes, and then turn off the stove.
  9. Using an immersion blender, puree the entire pot. Or spoon the soup into a blender and slowly puree the mixture.
  10. Add the bread into the pot (if using an immersion blender) and blend. Or add the bread into the blender and blend.
  11. Add salt to taste.
  1. 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.
snapshots of satiation