Roasted Tomato Soup

Do any of you gardeners know the stage where you have too many tomatoes to eat fresh, but not quite enough to make a canner full of something?  This is when I make a batch of tomato soup.  I freeze it and then use it for recipes or just to eat.  I found this recipe for roasted tomato soup and thought it sounded great.  I made a double batch and used chicken broth I had in the freezer instead of vegetable broth.  It seemed to me it needed a bit more spice to it, so I also added 1/2 tsp dried basil, 1/2 tsp Italian seasoning and a bit of fresh basil.  If you like a bit of heat, I would consider roasting a hot pepper with it or adding a few splashes of hot sauce.   
 
I would like to tell you how much this made and how much I froze, but we ate this with supper and this was all I had left.
 
 
Needless to say, my family loved this!  I hope to make it again when I have more tomatoes and this time get some in the freezer!