Enjoying homemade soup throughout the week is easy with this trick: After making a batch, spoon the soup into the wells of a muffin tin and freeze. Once set, place the tin in 1" of hot water for 60 sec. This will loosen the soup cubes so you can use a knife to pop them out of the wells, then store them in a resealable plastic bag in the freezer. Each well holds 3/4 to 1 cup, so you can heat single portions as needed.
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