Today, I’m excited to announce that Things I Made Today has won the gold medal for Local Food Blog in Madison Magazine’s annual Best of Madison list!

Thank you all so much for voting, I am truly honored! In addition to making the list myself, I’m also incredibly excited to see that Bowen of Bowen Appetit and Sarah of Wisconsin From Scratch hold the silver and bronze spots in this category.

Creamy Sun Dried Tomato Soup | Things I Made Today

You may remember from a couple months back that the three of us started hanging out to talk all things food bloggery. As we continued to meet, we found that there were a lot of benefits to helping each other. We could pool our resources, cross-promote, and even collaborate on future projects. And so, we’ve joined forces to create Wisconsin Whisk, a food blogger collective focused on sharing our love of cooking with our community by providing a variety of delicious recipes, cooking tips, and culinary insight to help inspire home cooks. We even have an intern (hey Emily!). There’s more to come on Whisk later, like a shiny new website, but for now let’s celebrate our three way win.


To do this, we’ve got an extra special blog post for you. Instead of just one recipe, the three of us teamed up to bring you a three course menu. Each of us has contributed a recipe, once again proving that collaboration is definitely a good thing.

I’ve prepared the first course for you all, a creamy sun dried tomato soup (recipe below). I’ve been on kind of a sun dried tomato kick recently, and using them in soup form seemed like a logical next step. Obviously fresh tomatoes aren’t quite in their prime during winter, so the sun dried version is an excellent alternative. The flavor you get is rich, deep, and tangy.

Creamy Sun Dried Tomato Soup | Things I Made Today

And it works great with Bowen’s second course: roasted sweet potato, chorizo, mushroom, and red onion with chipotle quinoa. You can grab the recipe and details on Bowen’s blog:

Bowen Appetit

And we can’t forget about dessert. Sarah put together a blood orange cornmeal upside down cake that looks divine. Head over to Wisconsin from Scratch for details.

Wisconsin From Scratch

Thanks again for your overwhelming love and support of TIMT. Now let’s eat.

Creamy Sun Dried Tomato Soup & Thank You For Voting TIMT Best of Madison!
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 5 garlic cloves, chopped
  • ½ cup white wine
  • 4 cups vegetable broth
  • pinch of red pepper flakes
  • 1 teaspoon dried marjoram
  • ½ cup sun dried tomatoes packed in oil, oil drained
  • 1 cup half and half
  • 2 tablespoons maple syrup
  • salt and pepper to taste
  • basil, chopped, as garnish
  1. In a medium sized pot, heat olive oil over medium high heat. Add onions and garlic and cook until translucent. Stir in white wine and deglaze pot, letting liquid cook down by half, about 5 minutes.
  2. Add vegetable broth, red pepper flakes, marjoram, and sun dried tomatoes. Bring to a boil, reduce heat and cover, and simmer for 20 minutes. Remove from heat.
  3. Using an immersion blender or a food processor, puree soup until smooth.
  4. Return to low heat and stir in half and half. Cook for an additional 5 minutes. Stir in maple syrup, salt, and pepper to taste. Top with basil as garnish.



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