Hopefully by the end of September, I'll have at least a dozen containers of various sizes with fresh tomato soup tucked into the freezer. I use bruised tomatoes (sometimes called "seconds" or "number 2") from my local farmstand, cut them up, remove the spots, add a bunch of basil, a little homemade chicken stock, salt, and pepper.
The best soup is made by simmering the tomatoes with their skins and seeds, which give the soup terrific body. Then I work it through a food mill to remove them. You can also puree it in a blender and strain it or just press it through a metal strainer. (Another way to do it is to peel and seed the tomatoes before simmering, but that's quite time-consuming.)
I had a bowl last night and it's pretty spectacular. You can only imagine what it tastes like in January.
Summer tomato soup
Makes 3 pints
12 large tomatoes, cored and cut into 2-inch pieces
1 bunch fresh basil (leaves only)
1 1/2 cups chicken stock
Salt and pepper, to taste
1. In a soup pot, combine the tomatoes, basil leaves, stock, salt, and pepper. Bring to a boil, set on the cover askew, and simmer the soup for 30 minutes.
2. Set a food mill over a bowl. Work the soup through the food mill. Transfer to plastic containers, leaving a 1-inch head space if you're freezing the soup. Leave to cool, cover with the lids, and freeze. Sheryl Julian
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.