Veggie Stock

I'm looking for suggestions. I made a batch of scrap stock and ended up with 2 1/2 quarts leftover after I used what I needed soup. I don't want to waste the stock. It's a solid stock made with carrot, onions and celery scraps.

I made it for my tomato and basil soup, just made more than I needed. I've used it for pan fried glazes for chicken. Now, I'm looking to use it up before the week is out. I'd like soup suggests if at all possible. I don't want to just swap it out for water. I'm looking for suggestions that let the stock shine, if that makes sense.

Also, in your experience, how long does veggie stock last in the refrigerator? And also, how does it handle being frozen, thawed and used? My last resort is to freeze it and I'd rather avoid that. I don't have separate food ice trays yet. The last time I froze food, it was cilantro paste and now I have cilantro flavored ice cubes.