More good soups for freezing

Roasted Tomato Basil Soup (we have not made this one yet, but plan to as soon as our tomatos turn RED)

Ingredients:
3 pounds ripe Roma tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Directions:
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. *** If you like it less chunky I would get a hand blender and puree it a little bit.
Taste for seasonings. Can serve hot or cold.















Broccoli Cheese Soup
1 stick butter
chopped onion
1 16 oz. bag broccoli
4 (14 oz.) cans chicken broth (I use the fat free cans)
1 lb. processed cheese
2 c. milk
1 Tbls. garlic powder
2/3 c. cornstarch
1 c. water

Saute butter and onions. Stir in broccoli and chicken broth. Simmer until broc. is done. 10-15 min.
Reduce heat, add cheese cut in cubes, milk and garlic powder. Stir cornstarch into the water and stir into soup.

Never boil!