From Modern Freezer Meals by James Beard nominee Ali Rosen, this “fired-up” tomato soup is designed to be enjoyed immediately or frozen for a later date. That means it’s perfect to make now, when tomatoes are at their flavor peak, and enjoy later when they’re out of season. Because you’re working from fresh ingredients on a tray, Rosen also notes that you won’t get as much soup from this recipe as you might be used to. “If you’d like to double (or triple) this recipe, follow the same instructions but make sure to give each sheet pan separate time under the broiler,” she offers as suggestions, pointing out that “The charring time is key.” Beyond those yummy charred tomatoes, this soup’s ingredient list is like a study in Mediterranean diet essentials: olive oil, onions, garlic, basil, and stock are all the other ingredients you need. While popping this in the freezer (after it’s cool—that’s key!) can extend how long you can wait before enjoying the soup, you’ll probably still want to eat it within three months (that said, it may still be good six months out). In any event, making this soup in July or August with peak tomatoes means amazing tomato soup in October or November—which definitely sounds like a win.
