An easy soup made from tomatoes frozen last summer--plus the first basil of the season (thinnings from my seedlings). Oh, how I love basil! I had a mix of fairly sweet heirloom tomatoes remaining in the freezer. If you use tangier ones, you may need to adjust the seasonings a little.
If you don't have basil thinnings like I do, this would also be good with some early mint or cilantro from the farmers market.
4 quart bags frozen tomatoes, skins removed
4-5 cloves garlic, minced
1 medium onion, chopped
Salt and pepper to taste
1/4 cup heavy cream
2 Tbsp minced fresh basil
If you plan ahead sufficiently, let the tomatoes thaw in a colander in the sink (over a bowl if you want to catch the tomato-y water for another use). Otherwise, thaw in the microwave, then drain off extra water.
Heat a little olive oil in a soup pot. Add the garlic and onion and saute for 3-4 minutes. Add the tomatoes and cook until they break down. Use an immersion blender (or food processor) to puree the soup. Stir in salt, pepper, cream, and basil.