Guide to Freezing Soups (for Long-Term Storage)

Those cold late nights left you with more soup than you expected? Just learned how to make soup creamy and delicious but don’t know what to do with the leftovers? Why waste a perfectly good soup when you could learn how to freeze soups instead!

You can freeze soup using souper cubes, plastic containers, and glass containers. But this isn’t all! I’ve got tips and methods in my guide to freezing soups, so let’s get started.

📌 Benefits of Freezing Soup

Extending Shelf Life: Freezing soup can effectively extend its shelf life, allowing you to keep it for three months or longer without losing much in terms of flavor or quality.

Convenience and Meal Prepping: Freezing different types of soup aligns perfectly with any meal prep routine. You can prepare large batches of various soup and freeze them in individual servings.

Health and Nutrition: Frozen soup helps lock in its nutritional value. No more sacrificing health benefits, thanks to freezing. 

🍜 Types of Soups Suitable for Freezing

Broth-Based Soups

Broth-based soups, such as chicken noodle soup or minestrone, typically freeze excellently due to their water content.

Creamy Soups and Dairy Considerations

Creamy soups often separate when frozen. But there’s a workaround, as adding milk, cream, or dairy components after thawing will solve this. For example, freeze a potato leek soup without/ before adding the cream, and stir it in once reheated.

Vegetable and Pureed Soups

Soups made from vegetables or those that are puréed, like sweet potato soup, can be frozen with great success as they have fewer components that can change texture.

Meat and Seafood Soups

Soups containing cooked meat and seafood can be frozen. Meat soups should be frozen in bite-sized chunks, while seafood should be slightly undercooked. It will finish cooking when you reheat it.

Soups Containing Pasta and Grains

You can freeze soups with pasta, rice, or grains, but make sure to separate the soup base from the pastas or grains when freezing.

🧑‍🍳 Preparation for Freezing Soup

Cooling Soup Properly

Allow your soup to reach room temperature. A rapid cool-down process helps preserve the texture and prevent the growth of bacteria. To expedite cooling, I often place the pot of soup in a sink filled with ice water and stir it occasionally.

Portioning Soup

This approach not only makes thawing easier but also minimizes waste. You can use soup cube trays or Souper Cubes for more precise soup portions. For larger quantities, I use heavy-duty freezer bags, laying them flat in the freezer to save space.

Adding or Removing Certain Ingredients

Soups that contain cream, pasta, or grains can change in texture after thawing. So, it’s best to remove these ingredients when you plan to freeze soup. You can add them after, if you still want to. But freezing soup with potatoes can work well since most potatoes maintain their structure when frozen and reheated properly.

To successfully freeze soup, I cool it to room temperature to prevent bacterial growth. Then, I portion it into freezer-safe containers, leaving space for expansion during freezing. This allows several months of storage while preserving its fresh taste.

💡 Best Containers for Freezing Soup

Container Options and Materials

You can use Souper Cubes for freezing soups as they’re specifically designed for freezing and storing soups. These freezer cubes include airtight lids to prevent freezer burn and are easy to stack. Alternatively, you could use these freezer-safe options:

• Plastic Containers: Lightweight and inexpensive. Best to have them as BPA-free.
• Glass Containers/Jars: Glass retains flavors better and doesn’t stain.Ensure they’re tempered. 
• Silicone Molds: For smaller portions. They’re also flexible and freezer-friendly.
• Freezer Bags/Bags: Gallon-sized, heavy-duty bags are suitable for liquid soups. Remove air before sealing

❄️ Freezing Techniques for Soup

When I freeze soup, it’s crucial I do so in a way that retains its quality and flavor. Preventing freezer burn and managing expansion due to the liquid nature of soups are my top priorities. I’ve honed in on two key methods to ensure optimal results: avoiding freezer burn and controlling expansion, as well as staging the freezing process when needed.

Labeling and Dating

Labeling prevents the mystery meal scenario and lets you keep track of how long the soup has been frozen. Use labels that stick to the surface even in cold temperatures, writing the name of the soup and the freezing date.

Maximizing Freezer Space

Use containers that are uniform in shape and size for efficient stacking. Square or rectangular freezer containers take up less space than round ones, and getting all similar shapes makes them even easier to store. For soups that will be used within a shorter period, freezer bags can be laid flat, creating stackable layers.

• Stacking Souper Cubes can save space due to their uniform size.
• Fill containers to the appropriate level, allowing expansion during freezing—typically an inch of headroom.
• Use silicone molds or ice cube trays for freezing small portions; transfer the frozen blocks into a gallon-sized bag to consolidate space.

Avoiding Freezer Burn

Make sure to remove as much excess air as possible from the storage container. This is because air can cause dehydration and oxidation in frozen food.

• Containers: Use airtight plastic containers or freezer bags.
• Wrapping: If you’re using containers that aren’t airtight, double-wrap them with plastic wrap.

Freezing in Stages

You’ll often need to freeze soup in stages, particularly when it involves ingredients that don’t freeze well.

1. Base Soup: I freeze the broth and main components first.
2. Garnishes and Fresh Herbs: Garnishes such as fresh herbs or cream are added after thawing.
3. Portion Size: Freezing in individual servings can be beneficial as it simplifies defrosting and ensures minimal waste.
4. Reheating: Always be cautious when reheating to avoid prolonged cooking. This might adversely affect the soup’s flavor and texture.

🫕 Thawing and Reheating Frozen Soup

There are a ton of things to do and consider when thawing and reheating the soup. Safety is at the top, so let’s first tackle that aspect of the process.

Safe Thawing Practices

Safely thawing the frozen soup helps prevent any bacterial growth. A colder temperature helps stop bacteria growth. The most reliable method is transferring the soup from the freezer to the refrigerator and letting it thaw overnight. This gradual process helps maintain the soup’s integrity.

For quicker thawing, I place the sealed container in a bowl of cold water, changing the water every 30 minutes to keep it cold.

Reheating Methods

Once the soup is thawed, the next step is reheating. Temperatures vary between certain dishes, but you generally wanna keep reheating at 165°F for about 15 seconds. You can use either the stovetop or microwave.

If you’re using the stovetop, reheat the soup over medium heat, stirring occasionally, until it’s heated through. In a microwave, use a microwave-safe dish, cover it with a lid, and stir every couple of minutes until it’s hot. Be careful with cream-based soups, as they can curdle if heated too quickly.

Maintaining Soup Quality and Texture

To preserve the quality and texture of the soup, avoid high heat. This can cause the ingredients to break down or the soup to curdle. If you’re dealing with chunky soups, watch closely to ensure the ingredients don’t become mushy. For creamy soups, low and slow reheating on the stovetop works best.

Keeping the lid on also retains moisture and prevents drying out. If I’m in a hurry, I may use an Instant Pot on the ‘Keep Warm’ setting after the soup is thawed, as it’s a gentle way to get things heated thoroughly.

You can easily rethicken soup with my guide on how to thicken soup!

🥣 Freezing Soup with Unique Ingredients

Freezing soups with unique ingredients, like coconut milk, eggs, or fresh herbs, should be done with more care.

Coconut milk-based soups: Freeze them without the coconut milk and add them when reheating to prevent the coconut milk from separating. 

Egg-based soups: Eggs should be slightly undercooked if they’re reheated to avoid a rubbery texture. 

Fresh herbs-based soups: Freeze them separately as an ice cube garnish.

🥄 Layering Flavors

Flavors can diminish over time, even in the freezer. So, your best approach is to intensify the flavors before freezing. When you’re ready to thaw and reheat, the base flavors will still be robust, allowing for any necessary adjustments or additional garnishes. I often prepare my stock with extra seasoning or use an Instant Pot to concentrate the flavors. 

🫙 Utilizing High-Tech Freezing Gear

For those interested in using some high-tech freezing gear, products like souper cubes are indispensable. These silicone molds are freezer-safe and ideal for portion control. You can even use equipment like a vacuum sealer for airtight storage. This significantly extends the soup’s freezer life while maintaining its quality.

🧐 Frequently Asked Questions