Tomato SoupI add powdered garlic (about 1t, but really, to taste), add no salt (it doesn't need it), use a lot of mixed-peppercorn fresh-ground pepper (I have a white/black/red mix I put together myself), and whole milk instead of heavy cream. And I think I use a bit more basil than they do, but nothing crazy.
2 large cans diced tomatoes
1/2 cup fresh basil
1 cup heavy cream
Put tomatoes into a large pot, juice included. Chiffonade fresh basil (about 1/2 c) and add to pot.
Cook over medium heat until the tomatoes begin to break down, add the heavy cream and salt and pepper to taste. Let the cream reduce a bit with the tomatoes. Simmmer on medium low, stirring to keep from burning, for about 15 min.
It freezes pretty well. It's not as good as immediately off the stovetop once frozen and microwaved, but you wouldn't expect that, and it's still quite good, and better (I think) than the canned soups. As described, the recipe doesn't reduce the tomato to nothing, so it has more of a feeling of substance to it than the usual canned tomato soup.