“This twist on the basic provides a depth that additionally lends properly to freezing,” she writes, “I discover that if typical tomato soups rely too closely on the freshness of the principle ingredient and the herbs that go together with it, freezing can detract from that freshness. However a soup the place the tomatoes are closely cooked and have one other layer of taste can simply be frozen.”
Since you’re working from contemporary elements on a tray, Rosen additionally notes that you just will not get as a lot soup from this recipe as you could be used to. “When you’d wish to double (or triple) this recipe, comply with the identical directions however ensure to offer every sheet pan separate time underneath the broiler,” she gives as a recommendations, declaring that “The charring time is essential.” Past these yummy charred tomatoes, this soup’s ingredient checklist is sort of a examine in Mediterranean diet necessities: olive oil, onions, garlic, basil, and inventory are all the opposite elements you want.
Whereas popping this within the freezer (after it is cool, that is key!) can lengthen how lengthy you may wait earlier than having fun with the soup, you will in all probability nonetheless need to it inside three months (that mentioned, it might nonetheless be good six months out. In any occasion, making this soup in July or August with peak tomatoes means superb tomato soup in October or November—which undoubtedly feels like a win.
