Souper Cubes

I hope those of you who love to cook already know about the Souper Cubes. The link is to the Souper Cubes website but I think they cost a bit less at Amazon. I fill them, freeze them, then dump them and vacuum seal them so I can keep using the cubes over and over (vs. storing them in the freezer with food in them).

During the winter we eat a lot of soup and sandwiches or soup and salad for quick meals. I’ve made chicken noodle soup, gumbo, tomato soup (see note), and three other soups and was able to fill and freeze four to six of the two cup cubes. Once it was frozen, I popped them out, wrapped them in plastic wrap and froze one of each in a 2 quart Ziploc freezer bag (so there are six cubes per bag). We both love all of the soups I made so if we’re having soup for a meal, the night before, I’ll grab one or two cubes, depending on what else we’re having, place each one in a fridge container overnight and then all we have to do the next day is heat them up.

NOTE: I usually don’t freeze soups with cream in them. For the tomato soup, I leave out the cream and the sherry and add it before serving. We always have cream and I do freeze some cream in cubes so there’s no need to add the cream til time to serve – just takes up more room in the cube.

It’s been so warm so far this Fall that the garlic I saved is getting green on the tip, which means it’s thinking about sprouting. I’ve already planted my garlic for next year so I don’t want this garlic sprouting. I’ve been cleaning it, chopping it and freezing it.

You can see the green tips. I need to get all the garlic chopped quickly! I had three of the 2 Tablespoon Souper Cube Trays so I filled those and still had enough left to fill the 1/2 cup cube.

These cloves are huge so peeling them goes pretty quickly.

These trays have lids but I still stick them in Ziploc bags and only put the garlic in the freezer downstairs, where there’s nothing but frozen meat so I don’t have to worry about ice cream or bread or anything else in there smelling like garlic.

Once the garlic is frozen (I usually leave it in the freezer two days), I will dump it, wrap everything in plastic wrap and put it in either vacuum seal bags or Ziploc bags. I will use a few Ziploc bags for the garlic I will use in the near future but mostly it will go into vacuum sealed bags – 10 – 12 cubes per bag. Once I open a vacuum sealed bag to start using it, I will switch it all to a Ziploc bag. The long “cubes” are easy to cut into half or even thirds once it’s frozen.

The other day when I made seven meat loaves for the freezer, I put the sauce in the long “cubes” and then dumped it into a Ziploc bag (one cube per bag) and put that in with the meat and vacuum sealed it all together.

I’m so happy I discovered these cubes!