These past two weeks, Jeff and I have been heavily exploring and solving puzzles in Blue Prince. The amount of pages filled with notes currently on our coffee table is very telling of how much we’ve been enjoying the game. It has been an incredible experience and I have loved every moment so far. When we figure out a big clue, I get such an adrenaline rush and get super excited to work on the next puzzle. We hit credits for the first time on day 16 but in reality that is just the beginning of the game. There are so many things that we’ve been chasing since then and still have a decent list of things to work out.
Since this game is all about discovery and figuring out information as you venture through the game, I will keep details to things you might run into on the first day. You will find no spoilers and hints as to what you need. I have really enjoyed setting up the house each day. Sometimes things work out really nicely and you are able to get to what you were hoping to accomplish. While other days you hope to do one thing but instead end up discovering something else that you may not have noticed previously. I’m surprised there are still several rooms we’ve never pulled, but that is probably because of some of the decisions we are making. One day we will discover them all!
As you attempt to make your way to the 46th room at the Mount Holly Estate, you will come across a variety of items including a large assortment of food to keep you motivated. There are many options to choose from so I had to think a bit about which one I wanted to dive into first. We shall start in the kitchen by making a delicious tomato soup. This soup is great for those who really like experimenting with the pesky red rooms. I personally think tomato soup is a great recipe to start your cooking adventure. It is pretty simple to put together and most of the work is done by kitchen equipment. You let stuff roast in the oven for a long while, then throw it in a blender, and reheat it back up. That’s it! The perfect meal to not eat up too much time of your day.
4 pounds tomatoes, cut in quarters
2 red bell peppers, halved
1 onion, quartered
3 tablespoons olive oil
kosher salt
ground black pepper
8 garlic cloves, chopped
2 cups vegetable broth
fresh basil for serving, thinly sliced (optional)
Preheat your oven to 400°F. In a bowl, combine olive oil, salt and pepper. Add the tomatoes, bell peppers, and onion, and toss to coat. Transfer onto a baking sheet and into the oven to roast for 30 minutes.
Add the garlic and roast for another 30 minutes.
Once roasted, transfer to a blender and blend until smooth. Transfer to a pot and add the vegetable broth. Heat until warmed. Split into 4 serving bowls and top with fresh basil.
Tomato Soup
Ingredients
- 4 pounds tomatoes cut in quarters
- 2 red bell peppers halved
- 1 onion quartered
- 3 tablespoons olive oil
- kosher salt
- ground black pepper
- 8 garlic cloves chopped
- 2 cups vegetable broth
- fresh basil for serving thinly sliced (optional)
Instructions
- Preheat your oven to 400°F. In a bowl, combine olive oil, salt and pepper. Add the tomatoes, bell peppers, and onion, and toss to coat. Transfer onto a baking sheet and into the oven to roast for 30 minutes.
- Add the garlic and roast for another 30 minutes. Once roasted, transfer to a blender and blend until smooth. Transfer to a pot and add the vegetable broth. Heat until warmed. Split into 4 serving bowls and top with fresh basil.
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