I love to cook soup, but it's often tricky to make the exact right amount for my family. Because there are only three of us, I always have leftovers to freeze. You can always throw your leftover soup in a big freezer tub or bag, but I prefer to freeze it in smaller amounts — it makes it easier to grab individual portions, plus, it reheats much more evenly! Here’s a creative method for freezing soup in small portions – using muffin tins!
How to Freeze Soup:
- Cool soup completely before freezing it. To speed up the process, place the pot of soup in a sink filled with ice water.
- Write the date and type of soup on a gallon or quart-size freezer bag with permanent marker.
- Ladle your soup into muffin tins and pop them in the freezer until solid. If you don't have muffin tins, just cuff the tops of the freezer bags, and carefully pour the soup in. Zip the bags shut, then lay the bags flat and stack in the freezer.
- Remove the muffin tins from the freezer. Place in a sink filled with an inch of hot water. Slide a knife around the outside of each of the soup muffins to coax them out. Place your mini soup muffins in the labeled freezer bags.
- Store your soup in the freezer for up to 1 month.
- To thaw, remove a bag — or just a few cubes of soup — from the freezer and place in the refrigerator overnight. Reheat in the microwave or on the stovetop.