How to Freeze Soup So It Tastes as Delicious as the Day It Was Made (2024)

FAQs

How to Freeze Soup So It Tastes as Delicious as the Day It Was Made? ›

Package, label, and date a gallon- or quart-size zip-top plastic freezer bag, place it in a bowl and cuff the bag over the edge. Ladle soup into each bag, leaving a bit of extra space, then let out any excess air and seal. Freeze and lay bags flat in a single layer in the freezer.

Package, label, and date a gallon- or quart-size zip-top plastic freezer bag, place it in a bowl and cuff the bag over the edge. Ladle soup into each bag, leaving a bit of extra space, then let out any excess air and seal. Freeze and lay bags flat in a single layer in the freezer.

The best way to freeze soup is by letting it cool in an ice bath. Next, pour it into a zip-top plastic freezer bag and lay it flat in the freezer.

All soup can be frozen, but brothy soups, puréed soups, and soups packed with hearty vegetables and proteins (think: lentil, minestrone, or French onion) freeze better than those made with milk, cream, pasta, or grains.

Sadly, soups with any kind of cream or milk base tend to separate with freezing. This leads to a grainy textured soup that will probably end up poured down the drain after reheating. Try freezing these soups before adding in the dairy, and when it comes time to reheat, you can mix it in on the stovetop.

Quart-size freezer bags (or 4-cup freezer-safe plastic or glass containers) will accommodate a single serving while giving the soup room to expand as it freezes, plus when frozen flat, they stack easily. You'll have the perfect amount of soup when you want just one meal—ideal for portion control.

Plastic and glass containers that are labeled freezer-safe are the best containers for freezing soup. You also want a container that makes it easy to remove frozen soup from, so silicone options are also favorable.

Best Way to Reheat Soup

How you reheat soup has a lot to do with how well frozen soup turns out. It's best to thaw the soup prior to heating, ideally overnight in the fridge, then gently reheat in a saucepan over low heat, stirring frequently to ensure nothing sticks or burns.

However, it's not necessary to thaw your soup before reheating it, and you may choose to reheat your soup from frozen. To thaw your soup, we recommend putting it in the refrigerator overnight or placing it in a bowl or pot on the counter for an hour.

Can I freeze soup in mason jars? ›

If you're freezing liquids such as soups or broth, using a tapered mason jar is even more essential because of expansion. Keep the lid loose, at first: Wait to tighten the lids until the contents in the jar have fully frozen. You'll want to keep your jars upright while your food is freezing.

When freezing soup, you can use whatever container you want as long as it's safe for the freezer and you leave the headspace as noted above. You can use freezer-safe containers made of plastic or glass as well as freezer-safe bags. There are also handy silicone freezing trays available made specifically for soup.

Experts say potato soup doesn't freeze well. Freezing soups with potatoes can become dry, because potatoes will sponge up moisture, and have a tendency to become grainy when defrosted. Plus, dairy-based soups can separate and lose their creamy consistency. All in all, potato soup is one to enjoy immediately.