Soups & Stews > Freezing & Storing Soups & Stews > Freezing Soups > Best Practices for Freezing Soups

Mastering the Art of Freezing Soup

Learn the best practices for freezing soup to maintain its flavor and texture. This guide covers everything from cooling to thawing, ensuring your soup is as delicious after freezing as it was when freshly made.

Prep Time
15 minutes (cooling time is additional)
Cook Time
N/A
Servings
Varies by recipe

Cooling Your Soup

The most important step in safely freezing soup is to cool it down quickly. Leaving hot soup at room temperature for too long allows bacteria to grow. The goal is to get the soup below 40°F (4°C) as quickly as possible. Here's how:

  • Ice Bath: Divide the soup into smaller containers or shallow bowls. Place the containers in an ice bath (a larger bowl filled with ice water). Stir the soup occasionally to help it cool evenly.
  • Refrigerator: If you don't have an ice bath, place the soup in shallow containers in the refrigerator. Leave the lid slightly ajar to allow heat to escape. Stir occasionally.
Never put hot soup directly into the freezer – this raises the freezer temperature and can partially thaw other items.

Choosing the Right Containers

The best containers for freezing soup are airtight, freezer-safe containers or heavy-duty freezer bags.

  • Freezer-Safe Containers: Plastic containers designed for freezing are ideal. Leave about an inch of headspace at the top to allow for expansion as the soup freezes.
  • Freezer Bags: Freezer bags are space-saving. Lay the bag flat to freeze for easier stacking. Remove as much air as possible before sealing to prevent freezer burn. You can also place freezer bags inside a bowl or container while filling them to help them keep their shape and prevent spills.
Avoid glass containers unless they are specifically designed for freezing, as they may shatter.

Portioning Your Soup

Consider how you'll be using the soup when deciding on portion sizes. Individual portions are great for quick lunches, while larger portions are suitable for family dinners. Label each container or bag with the date and contents. This helps you keep track of what you have in your freezer and ensures you use the soup within a reasonable timeframe (ideally within 2-3 months for best quality).

Freezing Techniques

Fill your chosen containers or bags, leaving headspace for expansion. If using bags, squeeze out as much air as possible before sealing. Lay bags flat to freeze. Once cooled, transfer containers to the freezer. Place them in an area where they won't be disturbed until completely frozen. This will help prevent ice crystals from forming, which can affect the texture of the soup.

Thawing Your Soup

There are several ways to thaw frozen soup safely:

  • Refrigerator: This is the safest method. Place the frozen soup in the refrigerator overnight or for up to 24 hours.
  • Cold Water Bath: Submerge the sealed container or bag in a bowl of cold water. Change the water every 30 minutes to maintain the cold temperature.
  • Microwave: Use the defrost setting on your microwave. Be sure to stir the soup frequently to ensure even thawing.
  • Directly on the Stove: You can also heat the frozen soup directly in a pot on the stovetop over low heat, stirring frequently. This method requires more attention to prevent burning.
Never thaw soup at room temperature.

Reheating Your Soup

Once thawed, reheat the soup thoroughly until it reaches an internal temperature of 165°F (74°C). Bring the soup to a simmer, stirring occasionally. Taste and adjust seasonings as needed. Some soups, especially those containing pasta or rice, may absorb some of the liquid during freezing. Add a little broth or water if needed to achieve your desired consistency.

Nutrition Facts Estimated per 100g of product

Nutrition facts vary significantly depending on the soup recipe. Refer to the nutrition information for the specific soup you are freezing.

Other Considerations for Nutrition

Freezing soup itself doesn't significantly alter its nutritional content. However, be mindful of added salt, as it can affect freezer burn. Consider using low-sodium broth or seasoning sparingly before freezing, adding more to taste after thawing and reheating.

← How Long Do Refrigerated Soups & Stews Last? Mastering the Art of Freezing Soups and Stews →

FAQ

  • How long can I store soup in the freezer?

    For best quality, soup should be used within 2-3 months. While it's safe to eat soup that's been frozen longer, the texture and flavor may be diminished.
  • Can I refreeze soup that has been thawed?

    It's generally not recommended to refreeze soup that has been completely thawed, as this can negatively impact the texture and increase the risk of bacterial growth. However, if the soup was thawed in the refrigerator and still has ice crystals present, it may be safe to refreeze, but the quality will likely suffer. It's always best to err on the side of caution.
  • What types of soup freeze best?

    Most soups freeze well, but some ingredients hold up better than others. Broth-based soups, pureed soups, and soups with cooked vegetables freeze particularly well. Soups containing dairy (cream-based soups) may separate slightly upon thawing, but can usually be re-emulsified by whisking vigorously while reheating. Pasta and rice can become mushy after freezing, so consider adding them after thawing and reheating.
  • How can I prevent freezer burn?

    To minimize freezer burn, ensure your soup is properly cooled before freezing, use airtight containers or freezer bags, remove as much air as possible from freezer bags, and use the soup within the recommended timeframe (2-3 months).