Soup season has just begun, and my freezer is packed to the brim with ingredients I plan to turn into steaming bowls of homemade soups. Having vegetables on hand that have already been chopped, pureed, and sometimes even grilled or otherwise precooked speeds up weeknight soup prep. As I share this week in my Twice as Tasty column for the Flathead Beacon, one of my quickest soups starts with tomato juice.

If you buy all of your tomatoes, choose both bottled tomato juice and cans of whole or diced tomatoes outside of the growing season; they’ll have better flavor than fresh tomatoes that were forced in a winter hothouse or traveled long distances. Fire-roasted tomatoes have become popular in recent years for their bonus smokiness. I grow enough tomatoes to grill in batches throughout the growing season, and I freeze or can the solids and juice to use throughout the winter.

Learn more about turning tomatoes into soup and get the complete recipe for Quick Tomato Juice Soup in my column.

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Twice as Tasty

Excited about making more soups? Here are just a few other soup recipes on the blog, where you’ll also find details on how to pack your freezer and pantry for easy soup making. You can find more ideas in the recipe index.

• Broccoli, Tomato, and Pasta Soup
• Corn and Potato Chowder
• Tomato, Potato, and Garlic Soup
• Hot and Sour Shrimp and Noodle Soup
• Mason Jar Gifts: Mixed-Bean Soup

You can also learn more about grilling vegetables to use fresh or freeze for later in this blog post.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.