One thing I do every winter is get the freezer stocked up on soup. We have 3 types of soup that are favorites in our house- Paula Deen’s Crock Pot Potato Soup, the Roasted Red Pepper Tomato Soup from Trader Joe’s (it’s premade and in a carton, but still SO good and good to have on hand). We aren’t huge soup people, but in the winter it seems to be what we all crave on those super cold evenings, plus it’s a cheap, quick and easy meal to pull out of the freezer with no prep. One “batch” of my French Onion Soup typically feeds the 4 of us and allows me to freeze about 6 additional servings.
One thing I discovered a few years back is how to freeze the extra soup. I tried about every freezer container and bag there is, but still never found a good way to thaw the soup without it 1) taking forever 2)making a huge mess 3)only thawing what we actually want to eat. If you freeze 6 servings together, you’re forced to heat those 6 servings…or so I thought. I started freezing ALL of my homemade soups in muffin tins. I have found that 2 “blocks” is 1 serving, so if I want soup for lunch one day, all I have to do is throw 2 frozen soup “blocks” into a microwave safe bowl and thaw/heat it up. If my husband wants to take soup to work for his lunch, he can grab 2 soup “blocks” and throw them into a bowl with a lid and head out the door.
Pour the cooled soup into muffin tins and fill to the top. I typically freeze overnight and pull the muffin tin out of the freezer and let it sit out for about 20 minutes, turn it upside down and the soup “blocks” will fall out. Sometimes you have to twist the pan a bit, but they should slide out. I then put them in a gallon freezer bag and stick them back in the freezer until we’re ready to eat them! I have included the recipe to the Crock Pot French Onion Soup I make below as well. What’s your favorite soup? Do you make it yourself or buy it?
Crock Pot French Onion Soup
This is a yummy, basic French onion soup that is awesome as a side dish or on it's own.
- 1.5 large sweet onions
- 1 tsp garlic powder
- 2 32oz containers beef broth
- 3 tbsp Worcestershire sauce
- shredded parmesan cheese
- sliced Swiss cheese optional
- round loaf of bread for bread bowl optional
- croutons of choice
- 1/2 tsp salt
- 1/2 tsp pepper
Sautee 3/4 cup beef broth, garlic powder and onions, sliced thin until broth has evaporated.
In large crockpot, combine the remainder of the beef broth, sautéed onions, and Worcestershire sauce.
Cook on high for 3 hours, or low for 6 hours.
Add desired amount of shredded parmesan cheese (I typically add 1/2 cup)
Serve in bread bowl (optional), add desired amount of croutons and top with sliced Swiss cheese.