1. The first step is the most important, browning some veggies. For this particular soup, I had carrots, onion, celery, and few cherry tomatoes on hand. I imagine bell peppers, parsnips, and anything else that you need out of your fridge would be tasty. Roughly chop the raw veggies and add them to a medium-high head pan with oil. When the oil is shimmering, add veggies. Let them soften and get color. You want a little browning if you can get it. The roasty, toasty flavor you get here will carry the soup later.
2. Add paprika and garlic, roasting and softening for about two minutes
3. Add in canned tomatoes and tomato paste. Let this cook for about 30-45 minutes. Stir occassionally, and if it looses too much liquid, add water.
4. When fragrant, sweet, and no longer tin-tasting, blend soup with immersion blender, or your roommate’s nutribullet and accept the consequences of that on your friendship.
5. When smooth, stir in cream, and salt and pepper to taste. Enjoy!

Grilled cheese is easy, but I have a few hacks. 1) use mayo on the outside for a crispier, less soggy crust. 2) heat the pan fully before you put the bread in. 3) Cover with lid to help cheese melt.