Best Way to Freeze Your Soup

When I make broth or soup, I always make a lot. I want to have enough for "fresh" leftovers later that week, but I also want to have enough for "frozen" leftovers. Trust me, thawing out your homemade soup a month or two later is very rewarding; the soup may actually taste better! And it makes for a quick, last-minute meal or side-dish. Here is the best method I have found to keep my liquid creations comfortably frozen for extended periods of time. Cheers!