Simple Spring Suppers with Finamill

Spicy Bloody Mary Soup and 3 Cheese Sourdough toast

Mothering Sunday is around the corner (ok it’s still a couple of weeks away but it is important to plan your Mother’s Day to make sure that you spoil yourself…er…or your mum…).

We have teamed up with the wonderful Finamill to create the easiest soup that has a kick of vodka, a hit of spicy heat and the most finger-lickingly good 3 cheese sourdough toast (or tiger bread toast if you aren’t paying attention in the supermarket…..).

These little Finamill cuties are actually battery operated so if you are fed up with the Mother’s mobile phone chant “who has stolen my charger????” these double AA battery beauties might be the answer to your technologically challenged prayers. Salmon pink and Sage are just such beautiful colours and also look gorgeous on the table.

Rose has added spice and flavour in all sorts of forms (so glad I forgot to check if I had dried Rosemary in the pantry…) so these genius little stacking trays mean lots of quickly accessible sweet little pods filled with different spices but not taking up any more valuable where did I put that wooden spoon space.

NB: rest easy – re the Rosemary – thankfully I have Rosemary growing in the garden so I braved the interminable rain and grabbed a handful, chucked them on a tray in the bottom of La Aga and dried them to perfection (ie not burned) then used the black Max grind to grind them into delicious sprinkles of joy. So so satisfying!!!!

Use “spicy” for 10% off all Finamill products

Ok the mozzarella didn’t brown quite as much as photographic capturing necessitates but I was really hungry and wasn’t going to indulge La Aga’s games. It was still ruddy delicious.

Over to Rose for the science bits (well the method and cooking bits):

Rose @mumonmuddylane

This spiced soup is the perfect balance of naughty and nice. Using mustard seeds, chilli flakes, black peppercorns and salt all adding to the heat and the authentic Bloody Mary flavours…no need for the heavy pestle and mortars, just a touch of a button and you are spicing things up!


About 7-8 large vine tomatoes 

2 carrots

2 sticks of celery

3 garlic cloves 

Olive oil

Mustard seeds

Black pepper


Dried rosemary

Chilli flakes

Worcestershire sauce

1 carton tomato juice 

100ml vodka

Basil leaves 

1 tsp sugar

For the 3 cheese toast:

Fresh mozerella

Grated mozerella



Hot sauce like tobasco


Roast off all your vegetables with just a touch of olive oil, in a lidded pan for 1 hour at 180⁰ or until the tomatoes are blistered and the carrots are soft. Carefully remove the vines . (I leave this on for cooking because it honestly adds so much flavour.)

Using the Finamill, grind a good helping of black pepper, salt, mustard seed and chilli flakes onto the veg.

Then add a carton of tomato juice, 1 teaspoon of sugar and a 100ml shot of vodka. (You can go wild and add another shot to it later at the table if you’re having an all out Mother’s day party!)

Pop the soup on the stove and bring to a simmer for 10-15 mins. 

Meanwhile prep your cheese on toast…

To sour dough spread hot sauce, then load up the 3 cheeses in layers with fresh basil leaves in between. 

Start with the cheddar, then the Buffalo Mozarella and finally the grated Mozzarella on top.

Grind mustard seed and Dried rosemary across each cheese slice and stick them in the oven at 180⁰ for 10 minutes or until oozey and melted. Season with more black pepper.

Blend the soup and adjust the flavours…more spice? More salt? Use your FinaMill to adjust the seasoning.

Serve the soup in a bowl with fresh basil leaves, with the cheese on toast on the side for dunking… and a cheeky shot of vodka if you’re feeling wild ;).

To all the mums out there by the way – you got this!


Moml x 

Use “spicy” for 10% off all Finamill products xxxx

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