This Is the Best Way to Freeze Soup

From now on, we're only using Jeff Mauro's method.

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Photo by: Kerri Brewer

Kerri Brewer

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If you were to glance in my freezer right now, you’d see tons and tons of leftovers (and a few pints of ice cream, but I digress). It’s partly because I’m lazy when it comes to cleaning out my freezer, but mainly because I love to cook in big batches, then use the extras for lunch at work or easy dinners on busy nights. That’s why I make soup so often — it’s easy to double the recipe and even easier to reheat the leftovers.

Unfortunately, sticking leftovers in the freezer isn’t quite as easy as it sounds. I have a hard time making my clunky glass containers fit neatly inside the drawer — and, once I manage to do that, I often open the containers to find a layer of unwelcome freezer burn. Thankfully, Jeff Mauro solved both of my problems during his Turbo Broccoli Cheddar Soup class on the Food Network Kitchen app.

Like me, Jeff loves to prepare a huge batch of his creamy, veggie-packed recipe, then keep the leftovers for another day. However, he’s much more organized when it comes to storing the soup in the freezer. His secret? A vacuum sealer, which Jeff says is “the greatest friend you can have in your kitchen.”

Once his soup has cooled, Jeff pours the leftovers into a bag, then lays the bag flat in the freezer. After the soup freezes, he uses the vacuum sealer to remove the extra air, forming a rectangular-shaped bag that slots neatly into the freezer drawer. He arranges all his leftovers in a neat row, creating what he calls a “card-filing system of soups, stews and leftovers that are easy to store, don’t take up too much real estate and reheat so quickly.”

In addition to saving room in the freezer, Jeff’s genius method eliminates that pesky freezer burn problem. By vacuum sealing the soup, he’s blocking out all of the extra air and moisture, the two main culprits for dehydration and other unwelcome side affects. Even better? One small bag of soup is so much easier to reheat than an awkward block of frozen leftovers. Win-win-win, right?

Want to know more of Jeff’s tips and tricks? You can cook along with Jeff and get access to all of his classes when you sign up for the all-new Food Network Kitchen app.

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