Soup is a great make-ahead meal. Whip some up on a Sunday for dinner, freeze the leftovers, eat it again later in the week. But sometimes we want to eat a smaller portion of leftovers, like for lunch or another single-serving meal. Here is a trick for freezing the soup in those smaller servings, so you're not stuck trying to defrost a large bowl-shaped block of soup. Once soup is cool from the initial cooking, ladle it into the sections of a muffin tin. Try separating out most of the broth first, then the rest of the soup goodies -- veggies, meats, etc. Freeze the entire muffin tin until sections are frozen, then run a bit of hot water along the bottom of the tin and pop out the sections. Store in a large zip-top bag in the freezer and, when you're ready to eat, pop out a broth disc and a veggie-meat disc; this should be enough for one serving of soup.
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