A steaming bowl of soup is one of the best comforts for the soul - at least until you’ve had it four days in a row and are forced to toss what's left. We commonly prepare soup in a big stockpot, making enough to last for multiple meals.
Due to this, it is suited for freezing and keeping for future use. Suppose you’re at home, the night is cold and you want a bowl of soup but do not feel like preparing it. Then you remember the frozen soup in your freezer! A lifesaver!
Can You Freeze Homemade Soups
Yes, you absolutely can – it's a game-changer for busy cooks! Freezing soup turns your kitchen into a ready-made meal station. Just imagine: after a long day, you can pull out your own delicious soup instead of ordering takeout.
Most soups freeze beautifully, especially vegetable, bean, and meat-based soups. You can make big batches and save portions for those hectic days ahead.
But here's something to remember – not all soups are suitable for freezers. Cream-based soups can get a bit grainy when thawed, and those with pasta or rice might turn mushy.
Soups with potatoes can change texture too. It is important to treat these ingredients with care, much like delicate flowers that require special attention.
Want a pro tip? Leave out ingredients like cream, noodles, or fresh herbs when freezing. You can add them fresh when reheating instead. This way, your soup tastes just as amazing as the day you made it.
The best part? You're saving money, decreasing food waste, and always having a wholesome meal at your fingertips.
Now that you know you can save those leftover soups for future use, let’s go over the essentials needed to begin. You don’t need fancy equipment; just basic items will do, and you might already have some in your pantry.
Freezer-safe containers
Zip-top freezer bags
Ladle
Funnel
Permanent marker
Measuring cups
Ice cube trays
Labels or masking tape
Large bowl with ice
Paper towels
How To Store Soups In The Freezer
Now that you have your supplies ready, it’s time to store the soups. Just follow these steps, and you'll continually have a nutritious meal on hand.
Step 1: Initial Prep
Before we jump into storing, we need to cook our soup first! If you're making a veggie soup, just cook those vegetables until just tender with a bit of crispness.
They’ll make a great addition to your dinner bowl and will hold their firmness when frozen and reheated.
Some ingredients need special attention. Keep pasta and grains separate – they'll turn mushy if frozen in the soup. If you like them al dente, simply cook and freeze them separately from the soup.
And before serving just add more broth as required.
Step 3: Leave out the Dairy
Skip adding dairy before freezing. When frozen and reheated, they can separate and take on a grainy consistency. Leave the dairy out of the soup. Next, write down the amount to add after reheating on the bag.
This way you won’t have to hunt for the recipe later.
Step 4: Cool It Down
Let's start with the most crucial step – cooling your soup. Never put hot soup directly in the freezer! Not only can it thaw other frozen foods, but it also creates ice crystals that affect texture.
Place your soup pot in an ice-water bath in your sink and stir regularly. For faster cooling, divide the soup into smaller portions. You'll know it's ready when it stops steaming and reaches room temperature.
Think about how you'll use the soup later. For single servings, fill quart-size freezer bags or 4-cup containers. For recipe starters like stock, pour into ice cube trays – each cube equals about 2 tablespoons, perfect for adding to sauces or rice.
Leave some headspace in containers as soup expands when frozen. Once your ice cubes are frozen, pop them into a labeled freezer bag.
Remove as much air as possible from freezer bags. Try using a straw to suck out extra air. For containers, wipe the rims clean before sealing. This prevents freezer burn and keeps your soup tasting fresh. Make sure the lids are on tight.
Be your future self's best friend! Label each container or bag with:
Soup name
Date made
Reheating instructions
Missing ingredients to add later (like cream or pasta)
This saves you from playing freezer detective later. Let’s be honest: all frozen soups might look the same.
Step 8: Strategic Freezing
Lay bags flat on a baking sheet – this creates uniform, stackable packages. Don't stack more than four bags while freezing. Once frozen solid, remove the baking sheet and rearrange bags as needed.
For containers, space them apart until frozen to ensure even freezing.
Choosing the right food storage containers for freezing makes all the difference in keeping your food fresh and easy to use!
Glass containers are perfect in the freezer world – they are sturdy, reusable, and do not soak up food odors or stains. Plus, you can see exactly what is inside!
Think about who you're feeding when picking container sizes. For solo meals, grab those handy 16-ounce containers or small freezer bags. They're perfect for lunch portions or quick dinners for one.
If you're cooking for a family, bigger is better – 32-ounce containers or gallon-size freezer bags will give you enough soup for everyone.
Freezer bags are fantastic space-savers because you can lay them flat to freeze, then stack them like books. They're also great if you're sharing soup with friends or family – no worrying about getting containers back!
Plastic containers work well too, but make sure they're marked "freezer-safe." Regular containers can crack in freezing temperatures, and nobody wants soup leaks in their freezer!
Remember, whichever container you choose, leave some room at the top – soup expands when it freezes. A good rule is to stop filling about an inch from the top.
This simple step prevents any freezer mishaps and keeps your soup safely stored until you're ready to enjoy it.
Undercook Your Veggies: No one likes mushy vegetables in their soup! If you're making plans to freeze your soup, cook those vegetables till they are simply slightly crisp. They'll continue cooking when you reheat the soup later. This way you will have perfect, tender vegetables instead of a mushy mess.
Cool Down: This is your golden rule! Hot soup in the freezer is a big no-no. Let your soup cool completely before freezing. You'll protect other frozen foods and get better results.
Mind the Gap: Remember that liquids expand when they freeze – just like ice cubes! Leave about 1-2 inches of space at the top of your container or bag. This allows your soup room to expand without creating a freezer mess.
Label: Write the date and name on every container. You might think you'll remember what that mystery soup is, but many times, you won't! Simple labels can help you a lot.
Add a Protective Layer: For containers, place plastic wrap directly on the soup's surface before putting the lid on. This extra step fights freezer burn and keeps your soup tasting fresh.
Quality Bags: If you're using freezer bags, don't skimp! Pick sturdy, thick freezer-specific bags from brands you trust. Regular sandwich bags just won't cut it. You want something that can handle the cold!
Stack Smart: When using bags, don't build a tower of soup! Keep your stacks to 3-4 bags maximum. Too much weight can cause the bottom bags to burst, and nobody wants a freezer soup spill!
Clear, broth-based soups are freezing champions! Think hearty vegetable soups and basic chicken or beef broths. These soups keep their flavor and texture perfectly in the freezer.
Split pea soup, lentil soup, and bean soups without cream freeze wonderfully too. Their thick, hearty texture holds up well, and they taste just as good when thawed. Plus, these protein-packed soups make perfect quick meals later.
Got a favorite recipe with cream, pasta, or potatoes? No problem! Just think of your soup in two parts. Freeze the main broth with the meat and sturdy vegetables. Then, when you're ready to eat, add the delicate ingredients fresh.
For example, freeze your broth with carrots, celery, and chicken, then add fresh cream and cooked pasta when reheating.
Here's a handy list of soup ingredients that freeze well:
Clear broths
Cooked meat (chicken, beef, turkey)
Tomato-based broths
Beans and lentils
Vegetables (carrots, celery, onions, peppers)
Corn
Green beans
Mushrooms
Can You Freeze Creamy Soups?
Yes, but with a twist! Cream soups can be tricky because dairy tends to separate and get grainy when frozen. The secret? Freeze the soup base without the cream.
When you're ready to eat, thaw the soup, heat it up, and then stir in fresh cream. Your soup will be smooth and delicious, just like day one!
Can You Freeze Noodle Soup?
Absolutely – but skip the noodles for now! Freeze just the soup base because noodles get mushy in the freezer. When you're ready to eat, cook fresh noodles while your soup heats up.
Add them together, and you've got perfect noodle soup with the right texture.
Freezing Chicken Soup
Chicken soup freezes beautifully! The broth, vegetables, and chicken all hold up well. If your recipe includes noodles or rice, leave them out before freezing. The meat stays tender, and the broth keeps its rich flavor.
Just reheat and add fresh pasta or rice when serving.
How To Freeze Vegetable Soup
Vegetable soup is freezer-friendly, but timing matters! Cook your vegetables until they're just tender – they'll soften more when you reheat. Skip delicate veggies like fresh spinach or herbs before freezing.
These are best added fresh during reheating for the brightest flavor and best texture.
Your homemade soup can be stored frozen if you know the timing rules! While soup keeps for just a few days in the fridge, freezing extends its life significantly.
For the optimal taste, try to freeze your soup within the same day of preparation. If life gets busy, you have a 3-day window to get it into the freezer. After that, the flavor starts to fade.
Now, here's the scoop on freezer time: Most soups stay tasty for up to three months when frozen properly. However, it requires an adequate container and proper storage to ensure it remains in excellent condition.
But remember, time can be a bit of a flavor thief. The longer your soup remains in the freezer, the more its taste might change. Those bright, fresh flavors you loved on day one might become more subtle over time.
Ice crystals that form can add extra water when thawed, making your soup slightly less intense than the original.
Creamy soups are a bit more high-maintenance – they're best enjoyed within one to two months. After that, they might start getting grainy or separating when thawed.
Want the best soup experience? Label your containers with the date and try to enjoy them within two months. That way, you'll get all the convenience of frozen soup while keeping those homemade flavors you worked so hard to create!
How To Thaw Frozen Soup
Thawing frozen soup does not have to be complex! No matter if you have a few minutes or more time to spare, there is an ideal method for every situation.
Choose between quick microwave heating, traditional stovetop warming, or the modern Instant Pot method. Each approach works great – it simply depends on your time and preference!
Use this technique when you're in a hurry! It's perfect for single servings and lunch-at-work situations. Most people choose this method because it's super quick and convenient – just pop it in, and you're minutes away from hot soup.
Move your frozen soup to a microwave-safe bowl. If it's too solid to transfer, run the container under warm water for a minute.
Place a microwave-safe cover or plate over the bowl. Don't forget to poke a few holes – this lets steam escape and prevents soup explosions!
Start with 30-second bursts on medium power. Too much heat too fast isn't good.
Give your soup a good stir between each round. This helps distribute heat evenly and breaks up any frozen chunks.
Keep going until your soup is steaming hot (165°F). Usually takes 3-5 minutes total, depending on quantity.
Stovetop
This is the traditional way of soup reheating! It's ideal when you're warming soup for the whole family or want to keep an eye on the consistency.
Sure, it takes a bit longer, but you get better control over the warmth and can alter seasonings. Plus, there's something comfortable about stirring a pot of soup on the stove – it brings back that home-cooking feeling!
Choose a pot - large enough for your soup and add a splash of water at the bottom. This prevents sticking.
Begin with medium-low heat.
As the soup begins to thaw, break up large frozen chunks with a wooden spoon.
Keep stirring every few minutes. This helps everything heat evenly and prevents hot spots.
Once fully liquid, let it simmer until piping hot, usually about 10-15 minutes.
It's perfect for those times when you need hands-off reheating but do not want to compromise on taste. This approach shines while rewarming larger quantities or when you're busy with other kitchen tasks.
While it's not as quick as the microwave, it is great for keeping the soup's original texture. Many home cooks love this method due to the fact they can set it and leave it while getting other things done.
Add a little broth or water to the bottom of your Instant Pot – about ½ cup ought to do it.
Place the frozen or partially thawed soup in the pot. If it's still a solid block, break it into smaller chunks if possible.
For creamy soups: Use the "Keep Warm" setting for gentle heating For broth-based soups: Use "Manual/Pressure Cook" at 0 minutes
The pot will naturally come to pressure, heating your soup in the process. This usually takes 10-15 minutes.
For "Keep Warm" method: Check after 20-30 minutes. For Pressure Cook: Do a quick release and check the temperature.
Stir well and ensure it's reached a safe temperature before serving.
