I would not hesitate to freeze the soup. You may have to blend it again after it thaws. I freeze my roasted red pepper bisque. It just needs to be whisked after thawing.

Thanks islay, i will soon make that. A rustic easy prep is my game indeed. I don't have muffin tins of any kind, never have for some reason but will improvise with ramekins? Also late to the party having just spent the weekend harvesting yet again. I just made a wonderful vegetable soup using a smoked chicken stock from the freezer, creating during the drive home 'think tank'.. A nice pureed veg soup of roasted fresh harvest. Tomato. leek, shallot, celery, corn, green beans...had some left-over caramelized onions and half a baby white pumpkin i had roasted. All in the small 2 qrt soup pot when the stock came to heat...Un-packed the truck and it was ready...immersion blender and done. Nice that it did not have oil or any butter or fat at all but so rich with flavor. -I drove and husband snored the entire way home. He was shocked at the speedy outcome but cooking in my head while driving made the trip zippy fast. All the roasted veggies were from last nights dinner and a fresh tomato corn salsa. I don't consider it leftovers as i like to roast and prep soups a day ahead anyway.

Roasted Bell Pepper Soup 4 large red, yellow or orange bell peppers (pictured is yellow and orange) 1 tablespoons olive oil or butter 1 medium onion 4 cloves garlic; minced Kosher salt and fresh ground pepper 4 cups chicken broth ("Imagine" organic) pinch of cayenne pepper to taste Place whole peppers on a rack place into a shallow oven-proof dish to catch juices. Set oven to broil and place peppers 5-inchs from heat source for 30 to 35 minutes, turning occasionally until skin is blistered and browned, turning often. Immediately place peppers in a plastic bag and close tightly. Let stand at least 20 minutes to cool. Remove skin, seeds and stems. Cut into strips. Meanwhile, In a large heavy saucepan, heat olive oil; add onion, along with salt and pepper and sauté until softened but not brown. Stir in garlic and cook 1 minute. Add roasted bell peppers and broth; bring to a boil then reduce heat to low and simmer 25 to 30 minutes until reduced by half. Puree in small batches in a blender. Return to saucepan by pouring through a wire strainer; season to taste. Garnish with unsweetened whipped cream. Serves 4 generously. *Puree soup while still hot for a velvety, smooth texture. Do not fill blender more than 1/3 full at a time and vent the top for steam to release! Or, if you don't want to take the time to roast the peppers this one is awesome too. (Also better for you because there is more fiber in the skin of the peppers.) 2 tablespoons olive oil or butter 4 large red, yellow or orange bell peppers (picture has all three colors) 1 medium onion 4 cloves garlic; minced kosher salt and fresh ground pepper 4 cups chicken broth ("Imagine" organic) pinch of cayenne pepper to taste In a large heavy saucepan, heat olive oil. Chop peppers and onion, add to oil along with salt and pepper; sauté until softened. Stir in garlic and cook 1 minute. Add broth, bring to a boil reduce heat to low and simmer 25 to 30 minutes until reduced by half. Puree in small batches in a blender. Return to saucepan by pouring through a wire strainer; season to taste. Garnish with unsweetened whipped cream or croutons. Serves 4 generously. *Puree soup while still hot for a velvety, smooth texture. Do not fill blender more than 1/3 full at a time and vent the top for steam to release! Marilyn

ROAST PORK SOUP ÂQuick Cooking Magazine  2000 Diabetic Exchanges Serves: 9 3 c. cubed cooked pork roast 2 medium potatoes, peeled and chopped 1 large onion, chopped 1 can (15 oz.) navy beans, rinsed and drained 1 can (14-1/2 oz.) no-salt-added Italian diced tomatoes, undrained 4 c. water 1/2 c. unsweetened apple juice 1/2 tsp. pepper Minced fresh basil In a soup kettle or Dutch oven, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are crisp-tender. Sprinkle with basil. Nutritional Analysis: One 1-cup serving equals: 192 caloriesÂ236 mg sodiumÂ29 mg cholesterolÂ22 gm carbohydrateÂ16 gm proteinÂ5 gm fatÂ4 gm fiber ++++ Exchanges: 1 starchÂ1 meatÂ1 vegetable