How to Freeze Soup
Freezing soup is a game-changer! Save time and enjoy homemade meals anytime with these simple, practical freezing tips and tricks.
Equipment
- Soup Pot
- Measuring cups and spoons
- Blender or Food Processor
- Freezer-Safe Containers
- Labels and Markers
Ingredients
General Ingredients for Freezing Soup
- Broth or Stock chicken, vegetable, or beef stock serves as the base
- Vegetables carrots, celery, onions, tomatoes, and any other favorite veggies
- Proteins beans, lentils, chicken, or beef, depending on your preference
- Herbs and Spices fresh or dried herbs like thyme, rosemary, or bay leaves
- Grains rice, pasta, or quinoa to add heartiness
Instructions
How to Freeze Soup: The Process
- Prepare Your Ingredients: Gather all ingredients. Chop vegetables, measure broth, and prep proteins for smoother cooking.
- Cook the Soup: Heat olive oil over medium heat in a soup pot. Sauté onions until translucent. Add vegetables and cook until softening. Stir in proteins, grains, and spices. Pour in broth, bring to boil, then simmer until cooked through and flavors meld.
- Cool the Soup: Let soup sit at room temperature for 30 minutes, then refrigerate for one hour to prevent ice crystals during freezing.
- Portion the Soup: Choose containers for individual or family-sized portions. Leave space at the top for expansion during freezing.
- Label and Freeze: Label containers with soup name and freezing date. Place containers level in the freezer to avoid spills.
Notes
- Freeze soups without cream; add dairy after reheating to avoid separation.
- Exclude potatoes before freezing, as they can become grainy; add fresh when reheating.
- Season soups after freezing, since some herbs and spices lose potency during freezing.
- Freeze small soup portions in ice cube trays for quick additions to sauces or recipes.
- Store frozen soup up to three months for best quality; thaw in fridge overnight or use microwave defrost.