For those hectic weeknights when cooking feels like a chore, we’ve gathered 20 delicious Souper Cubes recipes that make meal prep a breeze. From cozy comfort classics to fresh seasonal favorites, these freezer-friendly meals will have dinner on the table in minutes. Get ready to discover your new go-to dishes that are perfect for busy cooks like you!
Garlic Herb Chicken Broth Souper Cubes
Yet another dreary winter evening calls for something to warm both kitchen and soul—enter these brilliant garlic herb chicken broth cubes, your secret weapon for transforming simple meals into culinary masterpieces with minimal effort. Your freezer will thank you for this elegant preservation method that captures the essence of homemade broth in convenient, flavor-packed portions.
Ingredients
– 2 lbs chicken bones
– 12 cups cold water
– 1 large yellow onion, quartered
– 3 carrots, roughly chopped
– 4 celery stalks, roughly chopped
– 8 garlic cloves, smashed
– 2 tbsp olive oil
– 4 sprigs fresh thyme
– 2 sprigs fresh rosemary
– 1 bay leaf
– 1 tsp black peppercorns
– 2 tsp kosher salt
Instructions
1. Preheat your oven to 400°F.
2. Toss chicken bones, onion, carrots, celery, and garlic with olive oil on a rimmed baking sheet.
3. Roast for 45 minutes until bones are deeply browned and vegetables are caramelized.
4. Transfer roasted ingredients to a large stockpot, scraping any browned bits from the baking sheet.
5. Add cold water, thyme, rosemary, bay leaf, peppercorns, and salt to the pot.
6. Bring to a boil over high heat, then immediately reduce to a gentle simmer.
7. Skim off any foam that rises to the surface during the first 30 minutes of cooking.
8. Simmer uncovered for 4 hours, maintaining bubbles that just break the surface.
9. Strain broth through a fine-mesh sieve into a clean pot, pressing gently on solids to extract liquid.
10. Discard solids and let broth cool to room temperature.
11. Refrigerate broth overnight until fat solidifies on surface.
12. Skim off and discard the solidified fat layer.
13. Pour clarified broth into ice cube trays, filling each compartment ¾ full.
14. Freeze for 6 hours until completely solid.
15. Pop frozen cubes out of trays and transfer to a freezer-safe bag.
Unbelievably versatile, these golden cubes melt into risottos with creamy intensity, dissolve into pan sauces with aromatic depth, or simply become instant soup with the addition of fresh herbs and pasta. Their concentrated garlic and herb notes elevate everything from grain bowls to braised vegetables, while the silky texture ensures seamless integration into any dish without separation or graininess.
Spicy Tomato Basil Souper Cubes
Nestled between the realms of convenience and culinary sophistication, these Spicy Tomato Basil Souper Cubes transform humble ingredients into frozen perfection. Each cube captures the vibrant essence of sun-ripened tomatoes and aromatic basil, ready to elevate weeknight meals with minimal effort. This clever preservation method ensures you always have a foundation for quick soups, sauces, or stews at your fingertips.
Ingredients
– 2 lbs ripe Roma tomatoes
– 1/4 cup extra virgin olive oil
– 4 cloves garlic
– 1/4 cup fresh basil leaves
– 1 tsp red pepper flakes
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Core the Roma tomatoes and slice them in half lengthwise.
3. Arrange the tomato halves cut-side up on the prepared baking sheet.
4. Drizzle 2 tablespoons of olive oil evenly over the tomatoes.
5. Mince the garlic cloves and sprinkle them over the tomatoes.
6. Season with kosher salt and black pepper.
7. Roast the tomatoes for 35-40 minutes until they collapse and develop caramelized edges.
8. Transfer the roasted tomatoes and any pan juices to a blender.
9. Add the fresh basil leaves, remaining 2 tablespoons of olive oil, and red pepper flakes.
10. Blend on high speed for 60 seconds until completely smooth and emulsified.
11. Pour the mixture into ice cube trays, filling each compartment 3/4 full.
12. Freeze for 6-8 hours until solid, then transfer the cubes to a freezer-safe bag.
Unfolding with each thaw, these crimson cubes release a velvety texture that clings beautifully to pasta or transforms instantly into rustic soup. The slow-roasted tomatoes impart a deep sweetness that balances the gentle heat from pepper flakes, while the basil maintains its bright, herbaceous character even after freezing. Consider melting two cubes into simmering broth for an instant tomato soup, or stirring one into risotto during the final minutes of cooking for an elegant flavor boost.
Creamy Mushroom and Thyme Souper Cubes
Creamy, earthy mushrooms and aromatic thyme come together in these elegant Souper Cubes, transforming humble ingredients into sophisticated frozen concentrates that promise instant gourmet comfort. These precisely portioned flavor bombs capture the essence of autumn in convenient frozen form, ready to elevate any meal with minimal effort. Each cube delivers the rich, velvety texture of slowly simmered mushroom broth intensified with cream and fresh herbs.
Ingredients
– 2 tablespoons olive oil
– 1 pound cremini mushrooms
– 1 medium yellow onion
– 3 cloves garlic
– 2 tablespoons fresh thyme leaves
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
Instructions
1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat until shimmering.
2. Thinly slice 1 pound cremini mushrooms and 1 medium yellow onion.
3. Add sliced mushrooms and onion to the hot oil, spreading them in a single layer.
4. Cook without stirring for 4 minutes to develop golden-brown caramelization on the mushroom surfaces.
5. Stir the mushrooms and onions, then continue cooking for 6 minutes until mushrooms have released their liquid and onions are translucent.
6. Mince 3 cloves garlic and add to the pot along with 2 tablespoons fresh thyme leaves.
7. Cook for 1 minute until fragrant, being careful not to burn the garlic.
8. Pour in 4 cups vegetable broth, scraping any browned bits from the bottom of the pot.
9. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
10. Simmer uncovered for 25 minutes to concentrate flavors and reduce liquid by one-third.
11. Stir in 1 cup heavy cream and 2 tablespoons unsalted butter until fully incorporated.
12. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
13. Remove from heat and let cool for 15 minutes to prevent steam buildup during blending.
14. Carefully transfer the mixture to a blender and puree until completely smooth, about 2 minutes.
15. Pour the pureed soup into silicone ice cube trays, filling each cavity to just below the rim.
16. Freeze for at least 6 hours or until completely solid.
17. Pop the frozen cubes out of the trays and transfer to a freezer-safe bag for storage.
When reconstituted with hot water or broth, these Souper Cubes transform into a luxuriously smooth soup with an intense mushroom flavor balanced by the subtle sweetness of cream. The thyme provides an herbal backbone that complements the earthiness perfectly, while the frozen format preserves the fresh-picked quality of the herbs. Consider melting a cube into risotto, whisking into pan sauces for chicken, or stirring into mashed potatoes for an instant flavor upgrade that defies its convenience.
Beef Bone Broth Souper Cubes with Rosemary
Warm, nourishing, and deeply flavorful, this beef bone broth transforms into convenient frozen cubes that capture the essence of slow-simmered comfort. Infused with the earthy aroma of fresh rosemary, these concentrated souper cubes offer an elegant foundation for countless culinary creations. Simply thaw one to instantly elevate soups, sauces, or grains with rich, homemade depth.
Ingredients
– 4 pounds beef marrow bones
– 2 tablespoons olive oil
– 1 large yellow onion, quartered
– 3 carrots, chopped into 2-inch pieces
– 4 celery stalks, chopped into 2-inch pieces
– 8 cups cold water
– 3 fresh rosemary sprigs
– 2 bay leaves
– 1 tablespoon black peppercorns
– 2 teaspoons kosher salt
Instructions
1. Preheat your oven to 425°F and arrange the beef bones in a single layer on a rimmed baking sheet.
2. Roast the bones for 45 minutes until deeply browned and fragrant, rotating the pan halfway through for even caramelization.
3. Transfer the roasted bones to a large stockpot, being careful to include any rendered fat and browned bits from the baking sheet.
4. Heat the olive oil in a skillet over medium-high heat and sauté the onion, carrots, and celery for 8-10 minutes until lightly caramelized.
5. Add the sautéed vegetables to the stockpot with the roasted bones.
6. Pour in the cold water, ensuring it covers the bones and vegetables by at least 2 inches.
7. Add the rosemary sprigs, bay leaves, black peppercorns, and kosher salt to the pot.
8. Bring the mixture to a gentle boil over high heat, then immediately reduce to the lowest possible simmer.
9. Partially cover the pot and simmer for 12 hours, occasionally skimming any foam that rises to the surface for clearer broth.
10. Strain the broth through a fine-mesh sieve into a clean pot, pressing gently on the solids to extract all liquid.
11. Cool the broth to room temperature, then refrigerate for 6 hours until the fat solidifies on top.
12. Skim and discard the solidified fat layer from the chilled broth.
13. Pour the defatted broth into ice cube trays, filling each compartment three-quarters full to allow for expansion.
14. Freeze for 8 hours until completely solid, then transfer the cubes to a freezer-safe bag for storage.
Keeping these golden cubes in your freezer means instant elegance is always within reach. The broth sets into firm gelatinous cubes that melt into velvety, rosemary-scented liquid when heated. Try dissolving one cube into steaming rice for an instantly elevated side dish, or whisk several into pan sauces for grilled meats to create restaurant-worthy depth with minimal effort.
Lemon Ginger Turmeric Souper Cubes
Marvel at how these golden-hued cubes transform ordinary meals into vibrant culinary experiences, capturing the bright essence of lemon, the gentle warmth of ginger, and the earthy depth of turmeric in perfectly portioned frozen form. This clever preparation method allows you to infuse soups, grains, and sauces with complex flavor instantly, making gourmet cooking accessible even on the busiest of weeknights. Each cube serves as a concentrated burst of sunshine that elevates simple dishes with both visual appeal and sophisticated taste profiles.
Ingredients
– 2 cups filtered water
– 1 cup freshly squeezed lemon juice
– ¼ cup grated fresh ginger
– 2 tbsp ground turmeric
– 1 tsp freshly ground black pepper
– ½ tsp sea salt
Instructions
1. Combine 2 cups filtered water and 1 cup freshly squeezed lemon juice in a medium saucepan over medium heat.
2. Whisk in ¼ cup grated fresh ginger, 2 tbsp ground turmeric, 1 tsp freshly ground black pepper, and ½ tsp sea salt until fully incorporated.
3. Bring the mixture to a gentle simmer at 180°F, stirring occasionally with a wooden spoon to prevent sticking.
4. Reduce heat to low and maintain temperature at 160°F for 8 minutes to allow flavors to meld properly.
5. Strain the liquid through a fine-mesh sieve into a large measuring cup, pressing firmly on the ginger pulp to extract maximum flavor.
6. Carefully pour the strained liquid into ice cube trays, filling each compartment exactly three-quarters full to allow for expansion during freezing.
7. Place the filled trays on a level surface in your freezer and freeze for 6 hours or until completely solid.
8. Transfer the frozen cubes to an airtight freezer-safe container, placing parchment paper between layers to prevent sticking.
9. Label the container with the date and contents before returning to the freezer for long-term storage. Vibrant and intensely aromatic, these golden cubes melt into a silky, broth-like consistency that coats grains and vegetables with their rich yellow hue. The bright citrus notes dance beautifully with the peppery warmth, creating layers of flavor that develop further when heated. Consider dissolving one cube into coconut milk for a quick curry base or stirring into quinoa during the last minute of cooking for an instant flavor upgrade.
Roasted Vegetable Medley Souper Cubes
Nourishing and versatile, this roasted vegetable medley transforms humble produce into elegant souper cubes perfect for busy weeknights. Roasting intensifies the natural sweetness of root vegetables while creating complex caramelized notes that will elevate any soup base. These freezer-friendly cubes offer both convenience and sophisticated flavor, ready to transform into nourishing meals in minutes.
Ingredients
- 2 cups cubed butternut squash (1-inch pieces)
- 1 ½ cups chopped carrots (½-inch pieces)
- 1 cup chopped parsnips (½-inch pieces)
- 1 large red onion, cut into 8 wedges
- 3 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups vegetable broth
- 2 tablespoons tomato paste
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Toss butternut squash, carrots, parsnips, and red onion with olive oil in a large bowl until evenly coated.
- Sprinkle vegetables with thyme, kosher salt, and black pepper, then spread in a single layer on the prepared baking sheet.
- Roast vegetables for 25-30 minutes until edges are caramelized and vegetables are fork-tender, rotating the pan halfway through cooking for even browning.
- Transfer roasted vegetables to a large stockpot while scraping any browned bits from the baking sheet into the pot.
- Add vegetable broth and tomato paste to the pot, stirring to dissolve the tomato paste completely.
- Bring the mixture to a boil over medium-high heat, then reduce heat to maintain a gentle simmer.
- Simmer for 15 minutes to allow flavors to meld, skimming any foam that rises to the surface.
- Remove from heat and let cool for 10 minutes before blending to prevent steam pressure buildup.
- Blend the mixture in batches until completely smooth using an immersion blender or countertop blender.
- Pour the pureed soup into ice cube trays, filling each compartment to ¼ inch from the top to allow for expansion.
- Freeze for 6-8 hours until solid, then transfer cubes to freezer bags for long-term storage.
Marvelously velvety in texture, these golden-hued cubes carry deep caramelized notes from the roasted vegetables balanced by the bright acidity of tomato paste. The concentrated flavor profile makes them ideal for thinning with cream for an elegant bisque or using as a base for hearty grain bowls. When reheated, they maintain their silky consistency while releasing aromatic herbal notes from the fresh thyme.
Coconut Curry Lentil Souper Cubes
Elegant in its simplicity yet profound in flavor, this coconut curry lentil preparation transforms humble ingredients into sophisticated freezer-friendly cubes. Perfect for busy weeknights when time is precious but taste remains paramount, these concentrated flavor packets deliver restaurant-quality depth with minimal effort. Each cube holds the essence of warming spices and creamy coconut, ready to become instant comfort in a bowl.
Ingredients
- 1 cup brown lentils
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 4 cups vegetable broth
- 1 13.5-oz can coconut milk
- 1 tbsp lime juice
- 1/2 cup fresh cilantro, chopped
Instructions
- Rinse 1 cup brown lentils under cold water until water runs clear, removing any debris.
- Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
- Add 1 diced yellow onion and cook for 5-7 minutes until translucent and fragrant.
- Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until aromatic.
- Sprinkle 2 tbsp curry powder, 1 tsp turmeric, and 1/4 tsp cayenne over onions, toasting for 30 seconds to bloom flavors.
- Add rinsed lentils to the pot, stirring to coat with spices.
- Pour in 4 cups vegetable broth, scraping any browned bits from the bottom of the pot.
- Bring mixture to a boil, then reduce heat to maintain a gentle simmer.
- Cover and cook for 25 minutes until lentils are tender but not mushy.
- Stir in 1 can coconut milk and simmer uncovered for 10 minutes to thicken slightly.
- Remove from heat and blend with an immersion blender until semi-smooth, leaving some texture.
- Mix in 1 tbsp lime juice and 1/2 cup chopped cilantro.
- Cool completely to room temperature, about 1 hour.
- Pour mixture into ice cube trays, filling each compartment 3/4 full.
- Freeze for 6 hours or until solid, then transfer cubes to a freezer bag.
Final thoughts reveal a velvety texture that carries the earthy depth of lentils balanced by coconut creaminess. Fragrant with warm spices and brightened by lime, these cubes transform instantly into soup when heated with broth or elevate grain bowls with their concentrated flavor. For an elegant presentation, serve the thawed mixture over jasmine rice garnished with extra cilantro and a drizzle of coconut milk.
Smoky Chipotle Black Bean Souper Cubes
There’s something deeply satisfying about transforming humble ingredients into a freezer-friendly masterpiece that delivers restaurant-quality flavor on demand. These Smoky Chipotle Black Bean Souper Cubes capture the essence of slow-simmered comfort in convenient frozen portions, ready to elevate any weeknight meal with their rich, complex character.
Ingredients
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 tablespoons chipotle peppers in adobo sauce, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups vegetable broth
– 3 cups cooked black beans
– 1/4 cup fresh lime juice
– 1/2 cup fresh cilantro, chopped
– 1 teaspoon salt
Instructions
1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 medium diced yellow onion and cook for 6-8 minutes until translucent and lightly golden.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 tablespoons minced chipotle peppers, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika, toasting the spices for 30 seconds to deepen their flavor.
5. Pour in 4 cups vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
6. Add 3 cups cooked black beans and bring the mixture to a gentle boil.
7. Reduce heat to low, cover, and simmer for 25 minutes to allow flavors to meld.
8. Carefully transfer half of the soup to a blender and puree until smooth, holding the lid firmly with a towel to prevent splattering.
9. Return the pureed soup to the pot and stir to combine with the remaining chunky beans.
10. Stir in 1/4 cup fresh lime juice, 1/2 cup chopped cilantro, and 1 teaspoon salt until fully incorporated.
11. Allow the soup to cool completely to room temperature, about 1 hour.
12. Ladle the cooled soup into ice cube trays, filling each compartment 3/4 full to allow for expansion during freezing.
13. Freeze for 6-8 hours until solid, then transfer the frozen cubes to airtight freezer bags for storage. Generously textured with creamy pureed beans and whole beans providing substance, this smoky creation shines when served over cilantro-lime rice or as a base for hearty grain bowls. The chipotle’s gentle heat and lime’s bright acidity create a beautifully balanced flavor profile that defies its frozen convenience.
Miso Ginger Tofu Souper Cubes
Savor the harmonious blend of Japanese-inspired flavors in these Miso Ginger Tofu Souper Cubes, where silken tofu transforms into delicate, broth-infused morsels that melt luxuriously on the tongue. Each cube captures the umami depth of white miso and the bright, aromatic warmth of fresh ginger, creating an elegant foundation for soups, rice bowls, or sophisticated appetizers. This recipe elevates simple ingredients into a versatile culinary component that promises both comfort and refinement in every bite.
Ingredients
– 1 block (14 oz) silken tofu
– 2 tbsp white miso paste
– 1 tbsp grated fresh ginger
– 1 tbsp soy sauce
– 1 tsp rice vinegar
– 1/2 cup vegetable broth
– 1 tbsp cornstarch
– 1 tbsp water
– 1 tbsp toasted sesame oil
Instructions
1. Gently drain the silken tofu by placing it between two paper towel-lined plates, pressing lightly for 10 minutes to remove excess moisture without crushing it.
2. In a medium bowl, whisk together 2 tbsp white miso paste, 1 tbsp grated fresh ginger, 1 tbsp soy sauce, 1 tsp rice vinegar, and 1/2 cup vegetable broth until completely smooth.
3. Carefully crumble the drained tofu into the miso mixture using your fingers, folding gently to coat while maintaining some texture.
4. Create a slurry by mixing 1 tbsp cornstarch with 1 tbsp water in a small bowl until no lumps remain.
5. Pour the cornstarch slurry into the tofu mixture and stir gently to combine, ensuring even distribution for proper setting.
6. Lightly grease a small square container or ice cube tray with 1 tbsp toasted sesame oil, coating all surfaces.
7. Spoon the tofu mixture into the prepared container, filling each section three-quarters full to allow for expansion.
8. Cover the container with plastic wrap and refrigerate for at least 4 hours, or until the cubes are firm enough to hold their shape when unmolded.
9. Gently run a knife around the edges of each cube and carefully pop them out onto a clean plate.
10. To serve warm, steam the cubes for 5-7 minutes over boiling water until heated through but still delicate. Velvety in texture with a subtle jiggle, these cubes offer a sophisticated balance of savory miso and zesty ginger that lingers pleasantly. Their delicate structure makes them ideal for floating in clear broths or pairing with steamed vegetables, while the toasted sesame undertones add a nutty complexity that elevates simple dishes to restaurant-quality presentations.
Carrot Ginger Immunity-Boosting Souper Cubes
Savory and soothing, this vibrant carrot ginger soup transforms humble roots into golden elixir cubes that promise both convenience and wellness. Silken in texture yet robust in flavor, each frozen portion becomes an instant immunity-boosting meal when life demands nourishment without compromise.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1.5 pounds carrots, peeled and sliced into 1/2-inch rounds
- 4 cups vegetable broth
- 1/2 cup full-fat coconut milk
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Heat 2 tablespoons olive oil in a large Dutch oven over medium heat until shimmering.
- Add 1 chopped yellow onion and sauté for 5-7 minutes until translucent and fragrant.
- Stir in 3 minced garlic cloves and 2 tablespoons grated ginger, cooking for 1 minute until aromatic but not browned.
- Add 1.5 pounds sliced carrots and toss to coat with aromatics.
- Pour in 4 cups vegetable broth, bringing mixture to a boil over high heat.
- Reduce heat to low, cover pot, and simmer for 25 minutes until carrots pierce easily with a fork.
- Carefully transfer hot soup to blender in batches, filling only halfway to prevent overflow.
- Blend on high speed for 2 minutes until completely smooth and velvety.
- Return blended soup to clean pot and stir in 1/2 cup coconut milk until fully incorporated.
- Whisk in 1 tablespoon lemon juice, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.
- Ladle cooled soup into silicone ice cube trays, leaving 1/4-inch space at top for expansion.
- Freeze for 6 hours or until solid, then transfer cubes to airtight freezer bags.
Thawed gently, the soup reveals a creamy velvet texture that carries the sweet earthiness of carrots balanced by ginger’s warm spice. Transform these golden cubes into elegant starters by garnishing with coconut cream and microgreens, or blend one into steaming rice for an instant comforting bowl that nourishes body and spirit alike.
French Onion Soup Concentrate Souper Cubes
Revered for its deep, caramelized essence, French onion soup transforms into a versatile culinary treasure when concentrated into these elegant Souper Cubes. This method captures the soul-warming complexity of slowly simmered onions and rich beef broth in convenient frozen portions, ready to elevate weeknight meals with sophisticated flavor. Each cube becomes an instant foundation for soups, sauces, and gravies, offering restaurant-quality depth with minimal effort.
Ingredients
– 4 tablespoons unsalted butter
– 4 large yellow onions, thinly sliced
– 1 teaspoon granulated sugar
– 1/4 cup dry sherry
– 4 cups beef broth
– 2 sprigs fresh thyme
– 1 bay leaf
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
Instructions
1. Melt 4 tablespoons unsalted butter in a large Dutch oven over medium-low heat.
2. Add 4 large thinly sliced yellow onions and 1 teaspoon granulated sugar to the melted butter.
3. Cook onions, stirring occasionally, for 45 minutes until they become deeply golden brown and caramelized.
4. Pour 1/4 cup dry sherry into the caramelized onions, scraping any browned bits from the bottom of the pot.
5. Simmer the sherry for 3 minutes until the liquid reduces by half.
6. Add 4 cups beef broth, 2 sprigs fresh thyme, 1 bay leaf, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the pot.
7. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer.
8. Simmer uncovered for 30 minutes until the liquid reduces by one-third.
9. Remove and discard the thyme sprigs and bay leaf using tongs.
10. Carefully transfer the hot soup mixture to a blender, filling no more than halfway.
11. Blend on high speed for 2 minutes until completely smooth and velvety.
12. Pour the blended concentrate into ice cube trays, filling each compartment three-quarters full.
13. Freeze the trays for 4 hours until the cubes are completely solid.
14. Transfer the frozen cubes to an airtight freezer bag, labeling with the date.
Luxuriously smooth with profound umami depth, these golden cubes deliver the signature sweet-savory balance of properly caramelized onions. Their velvety texture melts seamlessly into risottos or deglazes into rich pan sauces, while dissolving into hot water creates instant gourmet soup. Consider crumbling one over roasted vegetables or stirring into mashed potatoes for an unexpected layer of sophisticated flavor.
Pumpkin Sage Autumn Souper Cubes
Mellow autumn afternoons call for culinary comforts that capture the season’s essence in every spoonful. These Pumpkin Sage Autumn Souper Cubes transform humble ingredients into elegant frozen concentrates, ready to become instant gourmet soups with just hot water and a stir. Their rich, velvety texture and aromatic herb notes make them perfect for cozy evenings or impressive last-minute entertaining.
Ingredients
– 4 cups pumpkin puree
– 2 cups vegetable broth
– 1 cup heavy cream
– 1/4 cup unsalted butter
– 3 tbsp fresh sage, finely chopped
– 1 tbsp olive oil
– 2 tsp kosher salt
– 1 tsp black pepper
– 1/2 tsp nutmeg
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1/4 cup unsalted butter and swirl until melted and foamy.
3. Stir in 3 tbsp fresh sage and cook for 2 minutes until fragrant but not browned.
4. Pour in 4 cups pumpkin puree and cook for 5 minutes, stirring constantly to deepen the flavor.
5. Gradually whisk in 2 cups vegetable broth until completely smooth with no lumps.
6. Stir in 1 cup heavy cream until the mixture is uniformly orange and velvety.
7. Season with 2 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp nutmeg, whisking thoroughly to incorporate.
8. Simmer the soup uncovered for 20 minutes over low heat, stirring occasionally to prevent scorching on the bottom.
9. Remove from heat and let cool to room temperature for 1 hour.
10. Pour the cooled soup into ice cube trays, filling each cavity 3/4 full to allow for expansion.
11. Freeze for 6 hours or until completely solid, then transfer cubes to a freezer bag for storage.
12. To serve, place 3-4 cubes in a mug and pour 1 cup boiling water over them, stirring until fully dissolved.
Hearty and aromatic, these golden cubes deliver a silken texture that clings to the spoon, with the earthy sweetness of pumpkin balanced by sage’s woodsy notes. For an elegant presentation, garnish each serving with a drizzle of browned butter and crispy fried sage leaves, or crumble toasted pecans over top for contrasting crunch.
Thai Lemongrass Coconut Souper Cubes
Unveiling a culinary innovation that transforms Thai flavors into convenient frozen perfection, these Lemongrass Coconut Souper Cubes capture the vibrant essence of Southeast Asian cuisine in a modern, make-ahead format. Upon thawing, they yield a fragrant broth that serves as an elegant base for quick weeknight meals or impromptu entertaining, marrying the citrusy brightness of lemongrass with the creamy richness of coconut milk. This freezer-friendly preparation allows you to preserve the complex layers of flavor typically requiring lengthy simmering, offering restaurant-quality depth with remarkable ease.
Ingredients
– 2 tbsp vegetable oil
– 4 stalks fresh lemongrass
– 1 medium yellow onion
– 3 cloves garlic
– 1 inch piece fresh ginger
– 2 Thai bird’s eye chilies
– 4 cups vegetable broth
– 1 can (13.5 oz) full-fat coconut milk
– 2 tbsp fish sauce
– 1 tbsp brown sugar
– 1 lime
– 1/4 cup fresh cilantro
Instructions
1. Heat 2 tbsp vegetable oil in a large Dutch oven over medium heat until shimmering.
2. Trim and bruise 4 stalks fresh lemongrass by gently crushing with the flat side of a knife to release aromatic oils.
3. Thinly slice 1 medium yellow onion and sauté in the hot oil for 5-7 minutes until translucent and lightly golden.
4. Mince 3 cloves garlic and 1 inch piece fresh ginger, then add to the pot and cook for 1 minute until fragrant.
5. Slit 2 Thai bird’s eye chilies lengthwise and add to the pot along with the bruised lemongrass stalks.
6. Pour in 4 cups vegetable broth and bring to a gentle simmer, maintaining at 180°F for 20 minutes to infuse flavors.
7. Stir in 1 can (13.5 oz) full-fat coconut milk, 2 tbsp fish sauce, and 1 tbsp brown sugar until fully incorporated.
8. Simmer the mixture for an additional 10 minutes at 160°F, being careful not to boil to prevent coconut milk separation.
9. Remove from heat and discard the lemongrass stalks and whole chilies using a slotted spoon.
10. Juice 1 lime directly into the broth and stir to combine.
11. Carefully ladle the hot broth into ice cube trays, filling each compartment three-quarters full to allow for expansion.
12. Freeze the trays for 6-8 hours until completely solid, then transfer the frozen cubes to airtight freezer bags.
13. Chop 1/4 cup fresh cilantro and sprinkle over the thawed soup when serving.
Keeping these flavor-packed cubes in your freezer ensures you’re never more than minutes away from a sophisticated meal. The thawed broth presents a velvety texture with subtle heat that builds gradually, while the aromatic lemongrass and creamy coconut create a harmonious balance that feels both comforting and exotic. Consider serving it poured over rice noodles with shrimp for a complete meal, or as a delicate sipping broth garnished with fresh herbs for an elegant starter.
Roasted Garlic and Parmesan Souper Cubes
Yielded from the humble garlic bulb and aged Parmesan, these savory cubes transform simple ingredients into elegant, freezer-friendly flavor bombs that elevate any soup or sauce with minimal effort.
Ingredients
- 3 heads garlic
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 tbsp fresh parsley, chopped
- 1 cup chicken broth
- 1 tbsp cornstarch
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Slice 1/4 inch off the top of each garlic head to expose the cloves.
- Drizzle 2 tablespoons of olive oil over the cut garlic heads, ensuring it seeps between the cloves.
- Wrap each garlic head tightly in aluminum foil and place on the baking sheet.
- Roast for 40 minutes until the garlic cloves are deeply golden and soft when pierced with a fork.
- Let the garlic cool completely, then squeeze the softened cloves into a medium bowl.
- Add Parmesan cheese, remaining 2 tablespoons olive oil, black pepper, salt, and chopped parsley to the roasted garlic.
- Mash the mixture with a fork until it forms a coarse paste.
- Whisk cornstarch into chicken broth until fully dissolved in a small saucepan.
- Heat the broth mixture over medium heat, stirring constantly, until it thickens to a gravy-like consistency, about 3-4 minutes.
- Combine the thickened broth with the garlic-Parmesan mixture, stirring until fully incorporated.
- Spread the mixture evenly into an ice cube tray, filling each compartment 3/4 full.
- Freeze for at least 4 hours until solid, then transfer cubes to a freezer bag for storage.
Complex in flavor yet simple in preparation, these cubes offer a creamy, umami-rich texture that melts seamlessly into hot liquids. Consider stirring one into mashed potatoes for an instant gourmet touch or crumbling over roasted vegetables before serving.
Moroccan Spiced Chickpea Souper Cubes
Elegant in their simplicity yet profound in flavor, these Moroccan Spiced Chickpea Souper Cubes transform humble ingredients into freezer-friendly culinary gems. Infused with warm spices and hearty vegetables, each cube delivers the soul-warming essence of North African cuisine in concentrated form. Perfect for busy weeknights, they offer instant sophistication with minimal effort.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 tbsp tomato paste
– 2 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp cayenne pepper
– 2 (15 oz) cans chickpeas
– 4 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes
– 1/2 cup red lentils
– 1 tbsp lemon juice
– 1/4 cup fresh cilantro
Instructions
1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat until shimmering.
2. Dice 1 medium yellow onion and sauté in the hot oil for 5-7 minutes until translucent and fragrant.
3. Mince 3 cloves garlic and add to the pot, stirring constantly for 1 minute until aromatic but not browned.
4. Add 1 tablespoon tomato paste and cook for 2 minutes, stirring frequently to deepen its flavor and remove raw taste.
5. Sprinkle in 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon cayenne pepper, toasting the spices for 30 seconds until fragrant.
6. Drain and rinse 2 (15 oz) cans chickpeas, then add them to the pot along with 4 cups vegetable broth.
7. Pour in 1 (14.5 oz) can diced tomatoes with their juices and add 1/2 cup red lentils.
8. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes until lentils are tender and broth has thickened slightly.
9. Stir in 1 tablespoon lemon juice and 1/4 cup chopped fresh cilantro just before removing from heat.
10. Carefully transfer the soup in batches to a blender and purée until completely smooth, filling only halfway and holding the lid securely with a towel to prevent splattering.
11. Pour the puréed soup into ice cube trays, filling each compartment 3/4 full to allow for expansion during freezing.
12. Freeze the trays for 4-6 hours until solid, then transfer the frozen cubes to airtight freezer bags for long-term storage.
Nourishing and versatile, these golden-hued cubes boast a velvety texture that melts into steaming broth or sauces with effortless grace. The complex spice profile unfolds in layers—earthy cumin giving way to smoky paprika, with cinnamon providing subtle sweetness against the bright acidity of lemon. Consider dissolving two cubes in hot coconut milk for an instant creamy soup, or crumbling one over roasted vegetables to create an aromatic glaze that caramelizes beautifully in the oven.
Borscht-Inspired Beet Souper Cubes
Zesty and vibrant, these Borscht-Inspired Beet Souper Cubes transform the classic Eastern European soup into a concentrated, freezer-friendly delight. Imagine capturing the earthy sweetness of beets and the subtle tang of vinegar in elegant frozen portions that melt into instant comfort. This modern interpretation maintains the soul-warming essence while offering unparalleled convenience for busy weeknights.
Ingredients
– 2 pounds fresh beets
– 1 large yellow onion
– 2 tablespoons olive oil
– 4 cups vegetable broth
– 2 tablespoons red wine vinegar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup fresh dill
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel 2 pounds of fresh beets and 1 large yellow onion, then cut them into 1-inch chunks.
3. Toss the beet and onion chunks with 2 tablespoons of olive oil until evenly coated.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Roast for 45 minutes at 400°F until the beets are tender when pierced with a fork.
6. Transfer the roasted vegetables to a blender while still warm.
7. Add 4 cups of vegetable broth, 2 tablespoons of red wine vinegar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the blender.
8. Blend on high speed for 2 minutes until completely smooth and velvety.
9. Stir in 1/4 cup of finely chopped fresh dill by hand to maintain its bright flavor.
10. Pour the mixture into ice cube trays, filling each compartment to just below the rim.
11. Freeze for at least 6 hours or until completely solid.
12. Pop the frozen cubes out of the trays and transfer them to a freezer-safe bag for storage.
13. To serve, place 3-4 cubes in a bowl and microwave for 2 minutes on high, or simmer in a saucepan for 5 minutes over medium heat. The deep ruby color intensifies during freezing, creating jewel-like cubes that melt into a velvety soup with remarkable depth. Their concentrated flavor makes them perfect for swirling into sour cream for a quick dip or melting over roasted potatoes as an unexpected sauce.
Pho-Inspired Beef and Star Anise Souper Cubes
Delicately bridging the gap between traditional Vietnamese pho and modern convenience, these aromatic beef cubes capture the soul-warming essence of the classic soup in a concentrated, freezer-friendly form. Deeply infused with star anise, cinnamon, and charred aromatics, each cube promises to transform into a rich, restorative broth with minimal effort. This elegant preparation allows the complex flavors to develop fully, offering a sophisticated shortcut for the discerning home cook.
Ingredients
- 2 pounds beef chuck roast
- 2 yellow onions
- 1 4-inch piece ginger
- 8 cups cold water
- 3 whole star anise
- 1 cinnamon stick
- 4 cloves garlic
- 2 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 1 teaspoon salt
Instructions
- Cut the beef chuck roast into 2-inch cubes, trimming excess fat while leaving some for flavor.
- Halve both yellow onions and the ginger piece lengthwise, leaving skins on for deeper flavor.
- Place onion and ginger cut-side down in a dry skillet over medium-high heat for 8-10 minutes until deeply charred.
- Combine beef cubes, charred aromatics, cold water, star anise, cinnamon stick, and whole garlic cloves in a large stockpot.
- Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer at 200°F.
- Skim any foam that rises to the surface during the first 30 minutes of cooking using a fine-mesh skimmer.
- Simmer uncovered for 3 hours, maintaining the temperature at 200°F to ensure clear broth.
- Remove and discard the star anise and cinnamon stick once they’ve fully infused the broth.
- Strain the broth through a cheesecloth-lined sieve into a clean pot, pressing gently on solids.
- Stir in fish sauce, granulated sugar, and salt until fully dissolved.
- Cool the broth to room temperature, then transfer to ice cube trays and freeze for 6 hours until solid.
- Pop frozen cubes from trays and store in airtight freezer bags for up to 3 months.
Keenly balanced between savory depth and aromatic spice, these cubes yield a broth with remarkable clarity and layered complexity when reconstituted. The gelatin-rich beef creates a luxuriously silky mouthfeel that clings perfectly to rice noodles, while the star anise provides a subtle licorice note that lingers pleasantly. For an elegant presentation, serve the thawed broth poured over thinly sliced raw sirloin in warmed bowls, allowing the residual heat to cook the beef to tender perfection.
Green Detox Spinach and Kale Souper Cubes
Fusing vibrant greens with nourishing simplicity, these Green Detox Spinach and Kale Souper Cubes transform humble ingredients into elegant, freezer-friendly essentials. Perfect for busy mornings or light lunches, each cube delivers a concentrated burst of fresh flavor and wholesome nutrition. This recipe elevates convenience without compromising on the sophisticated, garden-fresh taste that defines modern wellness cooking.
Ingredients
– 4 cups fresh spinach
– 2 cups fresh kale
– 1 tbsp olive oil
– 1/2 cup chopped yellow onion
– 2 cloves minced garlic
– 4 cups vegetable broth
– 1/2 cup coconut milk
– 1 tbsp lemon juice
– 1/2 tsp sea salt
– 1/4 tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1/2 cup chopped yellow onion and sauté for 5 minutes until translucent and fragrant.
3. Stir in 2 cloves minced garlic and cook for 1 minute until aromatic but not browned.
4. Add 4 cups fresh spinach and 2 cups fresh kale to the pot, wilting the greens for 3 minutes while stirring constantly.
5. Pour in 4 cups vegetable broth and bring the mixture to a boil over high heat.
6. Reduce heat to low, cover the pot, and simmer for 15 minutes until greens are completely tender.
7. Carefully transfer the soup to a blender and blend on high speed for 2 minutes until perfectly smooth.
8. Return the blended soup to the pot and stir in 1/2 cup coconut milk until fully incorporated.
9. Add 1 tbsp lemon juice, 1/2 tsp sea salt, and 1/4 tsp black pepper, stirring to combine evenly.
10. Pour the soup into ice cube trays, filling each compartment 3/4 full to allow for expansion.
11. Freeze the trays for 6 hours or until solid, then transfer cubes to a freezer bag for storage.
Yielded from this careful process, these emerald cubes boast a velvety texture that dissolves beautifully into hot water or broth. Their flavor profile balances earthy greens with bright citrus notes and creamy coconut undertones. You might crumble a cube over roasted vegetables or whisk it into salad dressings for an instant nutritional boost.
White Wine and Herb Seafood Souper Cubes
Just when you thought seafood couldn’t get more sophisticated, these elegant White Wine and Herb Seafood Souper Cubes elevate frozen convenience to gourmet status. Jewel-like cubes of concentrated flavor await your next culinary creation, capturing the essence of coastal dining in perfectly portioned morsels. Imagine transforming weeknight meals with the subtle complexity of white wine and fresh herbs, all preserved in these brilliant frozen gems.
Ingredients
– 1 lb mixed seafood (shrimp, scallops, firm white fish)
– 2 cups dry white wine
– 4 cups seafood or vegetable broth
– 1/2 cup heavy cream
– 1/4 cup unsalted butter
– 3 tbsp all-purpose flour
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 2 tbsp fresh parsley, chopped
– 1 tbsp fresh thyme leaves
– 1 tbsp fresh dill, chopped
– 1 tsp lemon zest
– 1/2 tsp black pepper
– 1/2 tsp sea salt
Instructions
1. Dice the yellow onion into 1/4-inch pieces and mince the garlic cloves.
2. Melt 2 tablespoons of unsalted butter in a large saucepan over medium heat until foaming subsides.
3. Sauté the diced onion for 5-7 minutes until translucent and fragrant.
4. Add the minced garlic and cook for 1 minute until aromatic but not browned.
5. Sprinkle 3 tablespoons of all-purpose flour over the onion mixture and cook for 2 minutes, stirring constantly to create a blonde roux.
6. Gradually whisk in 2 cups of dry white wine, ensuring no lumps form in the mixture.
7. Slowly incorporate 4 cups of seafood broth while continuing to whisk until smooth.
8. Bring the liquid to a gentle simmer and cook for 10 minutes until slightly thickened.
9. Chop the mixed seafood into 1/2-inch pieces for even cooking.
10. Add the seafood to the simmering broth and cook for 4-6 minutes until opaque and firm.
11. Stir in 1/2 cup of heavy cream and the remaining 2 tablespoons of butter until fully incorporated.
12. Add 2 tablespoons of chopped parsley, 1 tablespoon of thyme leaves, 1 tablespoon of dill, and 1 teaspoon of lemon zest.
13. Season with 1/2 teaspoon of black pepper and 1/2 teaspoon of sea salt, then remove from heat.
14. Cool the mixture to room temperature, about 30 minutes, to prevent ice crystals in the final cubes.
15. Ladle the cooled seafood mixture into ice cube trays, filling each compartment 3/4 full.
16. Freeze for 6-8 hours until completely solid, then transfer cubes to airtight freezer bags. Glorious in both texture and taste, these cubes offer tender seafood suspended in a velvety broth that melts into any dish with sophisticated ease. The herbal notes dance with the bright acidity of white wine, creating layers of flavor that deepen when reheated. Consider dropping a cube into risotto during the final minutes of cooking or melting several over grilled fish for an instant sauce that tastes freshly prepared.
Sweet Corn and Cheddar Chowder Souper Cubes
Elevating humble ingredients to sublime comfort, this sweet corn and cheddar chowder transforms into convenient frozen portions perfect for busy weeknights. Each velvety spoonful marries the natural sweetness of summer corn with the rich, tangy depth of aged cheddar. Souper Cubes allow you to preserve this cozy masterpiece for whenever warmth is needed most.
Ingredients
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups fresh or frozen sweet corn kernels
- 1 large Yukon Gold potato, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/4 cup chopped fresh chives
Instructions
- Melt 2 tbsp unsalted butter in a large Dutch oven over medium heat until foaming subsides.
- Add 1 diced yellow onion and cook for 5-7 minutes until translucent and fragrant.
- Stir in 2 minced garlic cloves and cook for 1 minute until aromatic but not browned.
- Add 4 cups sweet corn kernels and 1 diced potato, stirring to coat in butter.
- Pour in 4 cups chicken broth and bring to a gentle boil over medium-high heat.
- Reduce heat to medium-low, cover, and simmer for 15 minutes until potatoes are fork-tender.
- Transfer 2 cups of the soup to a blender and puree until completely smooth.
- Return the puree to the pot, stirring to create a naturally thickened base.
- Pour in 1 cup heavy cream and heat through without boiling, about 3 minutes.
- Remove from heat and gradually whisk in 2 cups shredded cheddar until fully melted and incorporated.
- Season with 1 tsp smoked paprika and 1/2 tsp black pepper, stirring to combine.
- Fold in 1/4 cup chopped fresh chives just before cooling slightly.
- Ladle the chowder into Souper Cube trays, leaving 1/2-inch headspace for expansion.
- Freeze for 6-8 hours until completely solid, then transfer cubes to freezer bags.
This chowder achieves a luxurious velvet texture that clings beautifully to a spoon while maintaining the delightful pop of whole corn kernels. The smoky paprika enhances the natural sweetness of the corn, creating a sophisticated balance against the sharp cheddar. Thawed gently over low heat, these frozen cubes become an instant elegant lunch or dinner starter when served in hollowed bread bowls.
Summary
Conveniently transform your meal prep with these Souper Cubes recipes! Perfect for busy home cooks, these flavorful dishes make weeknight dinners a breeze. We’d love to hear which recipes become your family favorites—drop us a comment below and share this article on Pinterest to help other busy cooks discover these time-saving solutions!
