My very least favorite part of blogging is the writing part.
Sometimes it comes fairly easy.
Right off the bat I'm stuck on easy vs. easily.
Sometimes, like today, it's a huge struggle to do the words putting into sentences part.
So, since I have recently acquired a recipe for tomato soup that just may change your life, and I really, really want to share the tomato soup love with you, I am simply going to go the bullet point route and leave you to make sense of it all.
But first, here's the picture. Hopefully that will hold you over until I actually get to the recipe part.
Ready? Here we go.
(Where is the bullet point key on my keyboard?)
(I guess we'll do asterisks instead.)
(Chemo brain. Love having that excuse in my back pocket.)
* I have a neighbor.
* My neighbor has an amazing garden - both flowers and veggies.
* My neighbor regularly hosts gatherings for some of the neighbor ladies, of which I am one.
* My neighbor did that very thing last week and served tomato soup as part of the delicious menu.
* My neighbor passed the recipe along to me.
* My neighbor also gave me a large bag full of delicious heirloom tomatoes.
* My neighbor is very pretty and sweet and giving.
* I have been on the hunt for a good creamy tomato basil soup for years.
* We used to have a restaurant in town that made the very best creamy tomato basil soup on the planet.
* Sadly, that restaurant closed.
* This recipe is even better than that recipe.
* Here is that recipe, along with the changes I made.
Tomato Blue Cheese Soup from allrecipes.com
1 tablespoon olive oil
2 cloves garlic, minced - I used a very small amount of garlic, as I'm not a huge fan
1/2 cup chopped red bell pepper - didn't have a pepper on hand
1/4 large red onion, chopped - used a Walla Walla from my garden
1/4 cup crumbled blue cheese - used Gorgonzola, and let's be honest - I used more than 1/4 cup
1 (4 ounce) package cream cheese, softened - cream cheese makes everything better
1/4 cup heavy cream - used half and half
1/4 cup milk
1 (14.5 ounce) can diced tomatoes - used the heirlooms
1 1/2 cups tomato juice - had V-8 on hand
2 teaspoons dried basil - I used fresh and lots of it
1/4 teaspoon ground black pepper
1 teaspoon granular no-calorie sucralose sweetener (such as Splenda®) - good old sugar for me
1. Heat the olive oil in a saucepan over medium heat. Stir in the garlic, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the blue cheese, cream cheese, heavy cream, and milk. Heat until the cheese is melted and the mixture is simmering, 5 to 7 minutes.
2. Stir in the diced tomatoes, tomato juice, basil, sweetener, and pepper. Continue to cook and stir until the soup is heated through, 15 to 20 minutes.
I doubled the recipe because I had so many tomatoes, and I added the Gorgonzola at the end because I didn't want it totally melted.
If you are a tomato soup fan, this recipe is a keeper. It is creamy and dreamy and delicious.
Have a wonderful Tuesday!