Instructions

• Cool the soup to room temperature before packaging to avoid raising freezer temperature and to reduce the risk of glass breaking.
• Make a clear note of any ingredients you omitted before freezing (and their amounts) so you can add them back after reheating. Prepare labels with the soup name and the date.
• Choose freezer-safe containers: glass jars marked freezer-safe, rigid plastic storage containers, or disposable freezer bags.
• For jars and rigid containers: leave space at the top for expansion, seal tightly, attach the label, and place them flat in the freezer.
• For freezer bags: fill each bag, press out as much air as possible, seal, lay the bags flat on a cutting board or baking sheet, and freeze until solid. Once frozen solid, stand the bags upright to store more compactly.
• When ready to use, defrost the soup in the refrigerator overnight. If thawing a freezer bag, put it on a baking tray or in a large bowl while thawing to catch any possible leaks or punctures.
• Reheat only after the soup is thawed. Warm slowly on the stove, stirring occasionally, or reheat in the microwave if needed. Avoid microwaving soup from fully frozen unless absolutely necessary.
• After reheating, add any ingredients you had omitted (as noted on your label) and heat until everything is hot and well combined.
• Serve and enjoy.