Soups and stews are perfect for freezing! Throughout winter I always have 1 or 2 varieties on-hand. Throw a couple frozen pucks in a big bowl, pair with bread and cheese, and you got a no fuss weekday dinner. In cold weather, when fresh salad greens are at a premium, serve a cup of low calorie soup before a heavy dish to lighten your overall meal.
the method
MUFFIN TIN: A 6-cup jumbo muffin tin works best for this. Ladle the soup among the cups. Fill them about 3/4 full.
Freezer ready!
FREEZE: Put in freezer overnight or until completely frozen.
REMOVE: Flip tin upside down onto cutting board and run hot water over the bottom of tin cups. Frozen soup pucks will start to dislodge from the pan. You can lightly twist the pan or press on the bottoms to help the pucks release.
Run hot water over tin bottom to loosen frozen pucks.
Frozen soup pucks ready to be bagged.
BAG AND FREEZE: If desired, label and date your freezer bag. Toss your frozen pucks in and freeze until needed.
Date and label freezer bag and toss in the freezer.
REHEAT: One puck is perfect for a cup of soup and will fit into a small 5 oz bowl. For a meal, 2-3 pucks will fit into a soup bowl. Just microwave for a few minutes, stir, and repeat until the soup is hot.
Frozen soup puck in 5 oz bowl. Ready for the microwave.