Nothing tastes better than homemade soup, especially on a cold Winter day. If you are like me, you make more than enough for one meal. The best thing is to freeze the remainder for another day. However, that can prove challenging. Try freezing your leftover soup in a 12 cup muffin tin. Once frozen, place the tin in about 1″ of hot water for 60 seconds. This loosens the soup muffins so you can use a knife to pop each one out of the well. Then store your soup muffins in a zip-top freezer bag. Each muffin makes a portion of about 3/4-1 cup of soup so you can regulate how many you need to heat up for your serving. This is great for quick lunches or a meal when you are in a hurry.