Allow soup to fully cool before transferring to a plastic bag.

Place the plastic bag into a bowl or cup and stretch the opening over the sides. This will help keep the bag sturdy while you add the soup.

Using a ladle or large spoon, carefully transfer soup into the open bag. If you want to store individual portions of soup, use quart-size freezer bags. For a whole batch, use gallon size plastic bags.

Once the soup is transferred to the bags, carefully take the zipper top off of the cup or bowl and seal it tightly, squeezing out air as you are able.

Lay the bag of soup flat and label it with the name of the soup and date. Transfer to your freezer, laying the bag flat to save freezer space!

To store in silicone molds, allow your soup to cool first. Then use a ladle or spoon to fill each slot of the silicone trays. If you don't have soup cubes, popsicle molds and even a silicone muffin pan would work!

I like to place my cubes on a baking sheet before filling so that I can steady them as I transfer to the fridge.

Once the soup is frozen, remove from the silicone molds and place into a freezer bag. Label and freeze for up to 3 months!

When you're ready to eat your soup, allow to thaw in the fridge overnight. You can thaw as many portions/cubes as you need.

Allow soup to cool first and then transfer to a freezer-safe container. Do not fill it to the top of the container. Carefully snap on the lid and then transfer to the coldest part of the freezer.

Freezer for up to 3 months.

Allow to thaw in the fridge overnight for best results, especially if you have frozen in glass containers or glass jars.