The Best Way To Freeze Soup In Single Servings

There's nothing quite like a warm, comforting bowl of soup on a cool, gray day. Whether simmered on the stove, slow-cooked in a crockpot, or whipped up in an Instant Pot — soups are a great way to get your daily dose of nutrients, especially when they're packed with vegetables, lean proteins, and healthy grains. And while cream-based soups are often higher in calories and fat content, broth-based soups can help keep you hydrated and feel fuller for longer, per Henry Ford Health.

Soups are also a great make-ahead meal to freeze and enjoy at a later date, but keep in mind that creamy soups aren't particularly freezer-friendly, as dairy has a tendency to separate when frozen, according to Southern Living. When it comes to freezing soups, broth-based ones will offer the best results when thawed and reheated. But what's the best way to freeze individual portions of soup for reheating quickly?

Your trusty muffin tin isn't just for baking tasty treats. Use it to portion out and freeze individual servings of soup. To do so, grab a jumbo muffin tin (the ones for six muffins rather than a dozen) and pour your cooled soup into the tins, as recommended by Taste of Home.

When it comes to freezing leftovers, your soup should be solid within two to 24 hours of being placed in the freezer. Once frozen, go ahead and pop the individual soup servings out of your muffin pan and store them in a silicone freezer bag for up to three months (via Southern Living). Be sure to label the bag so you can safely consume your leftovers within that three-month window, and keep in mind, that it's best to freeze soup the same day you prepare it.

If you're looking for a few soup recipes to add to your weekly meal plan rotation, we recommend this recipe for chicken noodle soup, this slow cooker minestrone soup recipe, and this old-fashioned cabbage soup recipe.