It looks as though I'm going to be repeating my brief personal chef gig for my friends in Rochester, NY. They're a couple about my parents' age, and both are mostly omnivores. She likes to eat but is allergic to eggplant and shellfish and isn't fond of the texture of mushrooms; he is the main cook in the house but is once again too injured to do so. If possible, it's best to keep the salt content down. They both love soups, which are easy for a non-cook to reheat and can be easily made into a complete meal with things you can buy at the supermarket such as crackers or bread and salad or fruit or cheese. This spring has been cool and wet (enough that many of the area beaches on Lake Ontario are under water and possibly destroyed, although we won't know for sure until the water recedes) so soup is actually a pretty good option.
They love (and have requested) my corn chowder (which is really the Serious Eats corn chowder) but it's about two months away from corn season here, and this soup isn't worth making without good local corn. I really hope he isn't incapacitated that long, but I fear that may be the case. And if it happens, come late July or August, I'll be making at least a triple batch to parcel and freeze for them. If there's still an issue then, I'll also bring a batch of gazpacho because when there's local corn, there's local tomatoes.
Thus, I'm looking for other soup ideas that might be good. Specifically, I'd like things that I can prep at home, and then cool, vacuum seal into single- or double-serving bags, and freeze. That way, I can spend my time with them being useful in other ways (I've been known to shuttle stuff in and out of the attic, scoop cat litter boxes that are up three flights of stairs, scrub floors, and shovel snow), rather than cooking. Anything that uses seasonal produce (right now we're getting local asparagus!) is good, but I'm open to other options. Anything that resembles the days-ago-overcooked vegetable mush he was served for a week in a Florence hospital need not apply. I have an Instant Pot, a Vitamix, two Anovas, and a chamber sealer, if that makes any difference. My plan is to try to cook and package something each day, and deliver it all on Sunday along with something that isn't soup and is meant to be eaten that day. (That something else may be something like a curry chicken salad or a white gazpacho, since it's actually supposed to warm up a bit by then, or maybe I'll bring the sandwich grill and we'll do panini-style sandwiches).
I'm thinking that one possiblity is the pressure cooker broccoli soup from Modernist Cuisine (the one that's basically broccoli and water with a touch of baking soda), since that is easy, can be done well ahead of time and frozen (although its color fades in the reheating), and is really easy to garnish (I like cheddar goldfish crackers) but also works served with grilled cheese sandwiches (which they can currently manage to make). Chicken soup is also a no-brainer, and my favorite starch kludges on that are to buy a container of rice from your local Asian restaurant and add it to the soup as you reheat it, or to put a package worth of cheap ramen noodles (no seasoning pack) in your soup bowl, pour over boiling water to cover, wait 3 minutes, drain them, and add your soup to the prewarmed bowl with noodles. Food52 also has a coconut red lentil dal that freezes and reheats well, and goes well with rice (either home-cooked or from a restaurant). I've done Rick Bayless's butternut squash soup in the past, but that feels distinctly autumnal to me. Ordinarily I'd do a batch of tomato-mushroom bisque (our recipe comes from the cookbook CooperSmith's brewpub in Ft. Collins, CO put out several years ago to mark their 10th anniversary, and makes a gallon!) but the mushrooms make that a no-go and the soup really doesn't work as well without them.