Pour the tomato juice into a large pan.
Add the butter and Worcestershire sauce.
Over high heat bring to a rapid boil.
Remove from heat and cool completely.
Place in freezer containers and freeze for up to 3 months.
To reheat, remove soup from freezer container by running under some warm water.
Cover the bottom only of a large saucepan with water.
Place soup in the pan.
Heat on medium until boiling, stirring occasionally.