I have been making a fabulous tomato basil soup for the past few months, and it is lovely.  But I am one person, and this recipe will feed me for a week and a half if I eat it every night (too much of a fabulous thing CAN be too much).  And so, I would make it, put it in my Pampered Chef batter bowl, and put it in the fridge until I was too afraid to eat it again.  Boo.

And then my brain engaged, and I thought to myself, “Freeze it, Dummy.”

Source: Ball

I bought some Ball freezer “jars” when I made some homemade applesauce last fall, and these are great for portioning out soups for later lunches or dinners.  I have the 16 oz. version, so this last time I made the tomato basil yumminess, I had two jars to freeze.  To prepare after freezing, you put the jar in some hot water until the sides loosen up, pour the contents into a saucepan, and re-heat.

What a gift to the future-you on that night when you just don’t have time/are too lazy to get off your bum and cook!

I love it when I’m nice to myself.