We’re into soup season so I thought a few soup tips would be handy. It’s such a great idea to make extra soup and then freeze it for those busy days. Here’s some great info on How to Freeze Soup…
 

** Don’t put hot or warm soup directly into the refrigerator or freezer.

**Once chilled, quickly transfer the soup into containers or ziploc bags. Ideally, you’re going to want to use moisture-proof, vapor-proof, freezer-safe vessels to minimize freezer burn, avoid leaks, and prevent the transference of any other smells from your freezer.

 
**Leave at least ¼ inch of extra space in the container to allow the liquid to expand as it freezes. (If you use bags, you want to make sure you get as much air out of the bag as possible, but, have a little room for it to expand).
 

**Label your soup so you don’t forget what it is and when you put it in there.

**To defrost your soup, place it in the refrigerator to thaw completely. I sometimes let it thaw in the sink, but you really shouldn’t. WOOPS!

**Reheat in the microwave or on the stovetop in a sauce pan or pot, slowly.

**Cream-based soups don’t freeze as well as others and can separate when being reheated. If this happens you can whisk vigorously to remix or blend it in a blender for a minute or two. Frozen potato soups can change in texture, but not so much in flavor. Pasta in soups tends to be softer when reheated. One way to guard against this is to undercook the pasta by a couple of minutes or make the soup sans noodles and add the dried pasta when you reheat.

*******Make sure to enjoy your soup within 2-3 months, otherwise you could lose flavor.