Seal the meal

As soon as the first hint of crisp fall air blows in, I start craving - and making - soup. There’s just something about a simmering pot on the stove that feels like autumn. But here’s the secret weapon that makes soup season even better: my vacuum sealer.

I’ve always loved cooking big batches of soup, but storing them used to be messy and inefficient. Freezer containers take up too much space, and zip-top bags always seemed to leave me with a chaotic jumble. Then I discovered a game-changing system: vacuum sealing.

Here’s how it works. I ladle soup into vacuum-seal bags and let them chill in the fridge overnight. Once cooled, I lay the bags flat on a sheet pan and slide them into the freezer. The pan keeps everything uniform as the liquid freezes, and the result is a collection of perfectly flat, neatly stacked soup “files.” Once frozen, I stand them upright like labeled folders in a filing cabinet. It’s tidy, efficient, and honestly kind of satisfying to flip through when I’m deciding whether tonight calls for tomato basil, chicken noodle, or chili.

One essential tip: label everything clearly. Many soups can look alike once frozen, and a little note about how you like to garnish each one - fresh herbs, a swirl of cream, a sprinkle of cheese - makes it even easier to serve.

But it’s not just soups that I vacuum seal.  I scoop out cookie dough, line the little mounds up on a sheet pan, and freeze them solid before sealing. Each bag gets a note with bake time and temperature, so I can pull out two cookies, six cookies, or a dozen at a time. That way I can enjoy freshly baked cookies whenever I like - without being tempted to devour the whole batch in one day.

My freezer feels less like chaos and more like a well-stocked pantry. And nothing makes me happier than knowing a cozy meal - or a warm cookie- is waiting for me.

Get my recipe for Italian Wedding Soup here.