You specifically mentioned that you love fresh basil: this recipe uses a lot of it, and could be frozen before you add the cream and the diced tomatoes (add those after you thaw it to use it).
Creamy tomato basil soup
1/4 cup olive oil
1 1/2 cups chopped onion
3 lb tomatoes peeled, cored, and quartered,
1 28 oz can diced tomatoes, or equivalent fresh diced tomatoes
1/2 cup fresh, chopped basil
Salt to taste
Pepper to taste
1 quart chicken stock
16 oz heavy cream
Basil sprigs for garnish (optional)
Sauté onion with olive oil until tender, add quartered tomatoes, chicken stock, basil, salt and pepper, and simmer for 15 minutes. Transfer to blender, or use immersion blender until smooth. Add diced tomatoes, and heavy cream, return to boil, garnish with sprig of basil
You can also get "fresh" basil, garlic, or ginger in a tube in the produce section of the grocery store. Maybe not as good as actual fresh, but much better than dried, and it lasts longer.