When I’m harvesting tomatoes and other sun-ripened vegetables in summer, I look forward to enjoying them not just fresh that same day but also from the freezer midwinter in soups and other recipes. As I explain this week in my Twice as Tasty column for the Flathead Beacon, having year-round access to the flavor of produce picked at the peak of its growth is the main reason I preserve food by freezing, canning, and more. Out-of-season produce shipped thousands of miles just can’t compete.
Even if you don’t grow your own food, it’s worth seeking out in-season produce and freezing it for out-of-season use. You still capture some of that fresh flavor, and you then have a freezer full of options for soups that can be made at a moment’s notice without a trip to the store. The tomatoes in this soup are among the easiest vegetables to freeze; potatoes, onions, and garlic can be stored even more simply in a dry, dark, cool place.
