If you've ever opened your freezer and found a stack of mismatched containers, some half full and some with no label, you're not alone. Soup freezes beautifully, but storing it shouldn't take over your whole freezer. There's a simpler way.
Freeze it in blocks
Instead of freezing soup in jars and tubs, portion it into a silicone freezer tray and freeze it solid. Then pop the blocks out and stack them in a labeled freezer bag. Flat, even blocks take up far less room than round containers, and you can pull out exactly what you need for one night.
What actually matters
Let it cool first. Warm soup goes into the fridge to cool down before it goes into the tray.
Portion for real life. A 1-cup block is lunch for one. A 2-cup block is a simple dinner for two. Think about how you actually eat, and freeze in those sizes.
Label the bag. Write the soup name and the date. Once they're frozen, soup blocks start to look a lot alike.
Reheat gently. Thaw a block in the fridge overnight, or put it straight into a pot over low heat and stir as it melts.
The tray I use
These silicone freezer trays come in 1-cup and 2-cup sizes with lids, so the soup stays covered while it freezes and the blocks release easily.
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Taking soup home from class?
In Bowls for the Soul, you make three soups start to finish in my kitchen: Southwestern Corn Chowder, Shrimp & Sausage Gumbo, and Loaded Baked Potato Soup. You'll go home with plenty. Bring your usual to-go containers for the drive, and once the soup cools at home, freeze it in blocks. That's a few ready dinners waiting for your busiest nights.