Can You Freeze Soup?
Most soups freeze excellently for 2-4 months. Broth-based soups, bean soups, and stews freeze best. Cream-based soups and those with potatoes or pasta may have texture changes but still taste good. Cool soup completely before freezing and leave headspace for expansion.
Key Takeaways
- Freezing soup is one of the best meal-prep strategies.
- Cream-based soups may separate when thawed; whisk vigorously while reheating to recombine.
- Potatoes become grainy when frozen in soup; add fresh potatoes when reheating, or use waxy varieties.
Explanation
Freezing soup is one of the best meal-prep strategies. Most soups actually taste better after freezing because flavors have time to meld. Broth-based vegetable soups, chili, bean soups, and meat stews are ideal candidates.
Cool soup completely in the refrigerator before freezing to prevent ice crystals and bacterial growth. Portion into freezer-safe containers, leaving 1-2 inches of headspace because liquid expands when frozen. Alternatively, freeze in freezer bags laid flat for space-efficient storage.
Thaw soup in the refrigerator overnight or use the defrost setting on your microwave. Reheat on the stovetop or in the microwave until steaming hot throughout. You may need to add a splash of broth or water as some liquid is lost during freezing.
Things to Know
- Cream-based soups may separate when thawed; whisk vigorously while reheating to recombine.
- Potatoes become grainy when frozen in soup; add fresh potatoes when reheating, or use waxy varieties.
- Pasta and rice continue to absorb liquid; either undercook them or add fresh when reheating.