Every Sunday in the fall and winter I make a big batch of soup. We'll eat it for dinner, and then I'll have the leftovers throughout the week for lunch. Sometimes I'll even double or triple the recipe so that we can freeze some for last minute meal options later. My favorite ways to freeze soups are in these quart size containers for large batches, and these silicone trays for smaller individual portions.
Creamy Tomato Soup
1 small onion, diced
2 Tbsp. olive oil
1 carrot, shredded (optional)
3 garlic cloves, minced
2 (28-oz.) cans chopped tomatoes
1 (14-oz.) can chicken broth
1 (5-oz.) package Brie without rind, cut into pieces
1 tsp. salt
1/2 tsp. freshly ground pepper
Sauté diced onion and carrots in 2 Tbsp oil in a large stock pot or Dutch oven over medium heat 8 minutes or until tender; add minced garlic, and sauté 1 minute. Increase heat to medium high; stir in chopped tomatoes and chicken broth, bring mixture to a boil. Simmer, stirring often, 10 minutes. Reduce heat to low, stir in Brie pieces until melted. Season with salt and pepper. Process soup with immersion blender until smooth.