Last summer, when my tomato plants were rife with fruit, I followed a friend’s advice and blanched and peeled about a bushel to freeze. Canning, it turns out, is a bit fussy for me. I can toss some stuff in a freezer bag like nobody’s business though. And then I promptly forgot about the beauties in the back of the refrigerator in the garage.

But as the cold snap came upon us, my desire for soup grew, and I reached into the cabinet for a can of Campbell’s Tomato Soup. (It’s not bad in a pinch, OK?) But suddenly the bags of frozen beauties downstairs cried out to me, “BUT WHAT ABOUT US!?” Oh yes, my friends, a perfect frozen tomato application, at the perfect time of year.

I always think of tomato soup as Christmas-y food. Maybe it’s just a color scheme thing, what with the rosy color and the bits of green basil. But it’s a great thing for a crowd because it’s easy to make a lot, and who doesn’t love a grilled cheese sandwich?

It’s nice to have on hand for the day after the big event, or for when everyone has grown tired of leftover ham and turkey. It can be made ahead and frozen to great results, and frozen tomatoes from the garden make it even a little more special.

My tomato soup is so very simple, which is another reason I am so fond of it. It’s no fuss and always a hit.

Megan’s Simple Tomato Soup
1 large can (46 oz) V8 juice
10 whole tomatoes, peeled and cored (about enough to fill a 1-gallon freezer bag, whole)
2 cups half and half
3 cloves garlic
2 tablespoons olive oil
1 tablespoon vegetable base (I like Better Than Bullion brand)
1/4 cup white onion, chopped
1/2 teaspoon cayenne pepper (more or less to taste)
Juice of 1/2 lemon
1/4 teaspoon nutmeg
6 or 7 large basil leaves
Salt and pepper to taste

Begin by sauteeing the chopped onion and the minced garlic in the olive oil. When they are softened but not brown, add the tomato/vegetable juice and the tomatoes (frozen is fine — no need to defrost if they are just out of the freezer).

Let that simmer until the tomatoes are warm and beginning to break down in the tomato juice.

Add the vegetable base, lemon juice, salt, pepper and cayenne, and simmer for 20 minutes. Finally, add half of the basil, chopped, and the half and half. With an immersion blender, puree until smooth.

Serve with another sprinkling of basil on top, and next to a perfectly browned, oppey-gooey grilled cheese sandwich. Prepare to be loved.