For a vegetarian recipe made almost entirely from pantry staples (and I mean true staples, not staples from some well-stocked dream kitchen), this soup is surprisingly delicious. It’s thickened by pureeing a portion of the soup and then stirring it back into the pot. The soup takes just 30 minutes to come together, start to finish, yet tastes like you spent all day in the kitchen, and it’s good for you, too. The soup can be frozen for up to 3 months. Defrost it overnight in the refrigerator and then reheat it on the stovetop over medium heat until hot.

It’s important to use red lentils, as opposed to another variety, as they cook quickly and thicken the soup nicely. The recipe only calls for ⅓ cup; don’t be tempted to add more or the soup will turn to sludge. For the cooked vegetables, feel free to use any quick-cooking, frozen, or leftover vegetables you have on hand. The recipe is extremely flexible and very hearty!

“This twist on the classic adds a depth that also lends well to freezing,” she writes, “I find that if typical tomato soups rely too heavily on the freshness of the main ingredient and the herbs that go along with it, freezing can detract from that freshness. But a soup where the tomatoes are heavily cooked and have another layer of flavor can easily be frozen.”

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 a 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 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.

Are you looking for a guide on freezer-friendly fruits and veggies? In this post, learn how to freeze fruit, and find tips for freezing vegetables as well. Make sure to freeze the extra summer produce you grab from your garden or farmer’s market! 

Below is a free printable on freezing your summer produce so you can enjoy it all year round!

What to expect from this Fruit and Vegetable Freezing Printable:

• Which fruits and vegetables are freezer-friendly 
• What vegetables and fruits to avoid freezing 
• How to freeze fruits and vegetables 
• Tips and tricks to get the job done correctly 

Tips & Tricks for Freezing Fruit and Vegetables 

Learn how to freeze vegetables and fruit to stock your freezer for all winter long. 

Pick Fruit at Prime Ripeness 

You will want to pick your fruit when it is perfectly ripe. That way you can save the most flavorful fruit and veggies that you can later thaw out and eat. Pick berries when brightly colored and unbruised; pick veggies before they get too big.

Blanching Vegetables 

You will find that most vegetables need to be blanched before your freeze them. Blanching is where you toss vegetables in boiling water, cook them for a designated time, drain, and drop in an ice bath. The ice water stops the cooking process. 

Discoloring of Fruit 

Some fruit will change color once it is frozen. If you don’t want your fruit to brown and darken, you can add some lemon juice, orange juice, or a simple syrup to the freezing container. This can help prevent the darkening of the fruit. 

What to Expect with Frozen Fruit

When freezing fruit, you will find the fruit is a lot softer once it thaws. Frozen fruit is wonderful for making smoothies and smoothie bowls, yogurt snack bites, tossing in muffins, making jams and jellies, and more. 

The possibilities of frozen fruit are endless! You will find the texture is slightly different but the flavor is perfection.

What to Expect with Frozen Vegetables 

Just like fruit, frozen vegetables can be a bit softer in texture when thawed. Some vegetables will hold their texture like green beans, peas, and even corn. Other veggies tend to soften a bit. 

Mix your vegetables in stir-fries, try this vegan stuffing, mix in soups, stews, vegetable ziti casserole, and more. 

What Fruit Doesn’t Freeze Well

Citrus fruit and watermelon are both fruits to avoid when freezing. You will find that the texture will be completely mushy once they thaw. However, if you plan to mix these frozen fruits into smoothies, you might not mind their mushiness. I find it is just as easy to use fresh citrus and watermelon when it comes to these fruits. 

What Vegetables Don’t Freeze Well

Radishes, lettuce, cabbage, etc. don’t freeze well. Look at the texture of the vegetable. If it is very delicate (like leaves), it will break down quite a bit once it thaws from being frozen. 

High water count items like cucumbers are another vegetable to avoid freezing. Cucumbers will become very mushy and watery once thawed.

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