Frozen Soup

When I'm making soup, I make a HUGE batch...and freeze some.

Frozen soup has been a lifesaver on many occasions...soup might hit the spot, or it can turn into chicken and dumplings...or chicken pot pie...

But freezing soup is tricky. For one thing, if you find a container big enough, you have to set it in the freezer so it's level -- otherwise the soup will leak and make a big mess.

I hate Tupperware, and Rubbermaid, and all those plastic containers that take up so much room in the cupboards, and they always get separated from their matching lids.

The other problem is that when you decide to eat your freezer soup, you must deal with a gigantic ice cube that doesn't fit into your pot, and isn't that easy to thaw....

Here's how I freeze soup:

Find a bowl that fits inside your soup pot.

Place a freezer bag into that bowl.

Label the bag -- then FREEZE. The soup will, of course, take on the shape of the bowl it's sitting in...

The next day, I remove the bowl (or, two weeks later...whenever I realize all my bowls are sitting in the freezer)...

To  reheat the frozen soup -- you just get the bag out of the freezer, place the whole thing it in the pot (with some hot water)...the bag will melt right off.  THEN, you just put the lid on your pot, turn the heat on low and let the ice-cube-that-will-be-soup melt down...

Sometimes, I freeze soup in individual bowls.

Same procedure...label...freeze in bowl...

At a later date -- just nuke it -- and YOU'VE GOT SOUP...!!