How to Freeze Soup

Freezing the soup

▪ Prepare soup according to recipe directions, omitting any dairy, pasta, grains, fresh herbs or garnishes.

Allow soup to cool completely. To speed the cooling process, place the hot soup pot in an ice bath and stir if often to lower the temperature. Alternatively, divide your soup into smaller portions for faster cooling – you can even use the containers you plan to freeze it in.

▪ If you haven’t already done so, transfer the soup to freezer bags or freezer-safe plastic or glass containers. If using freezer bags, put your soup in the bag, squeeze out as much air as possible, and seal it tight.

▪ Label the soup with the name of the soup, the number of servings and either the date it was frozen or the date it should be eaten by. It’s also helpful to note any ingredients that need to be added when reheating the soup.

▪ Transfer the soup to the freezer. If using bags, freeze the bags flat by laying them on the floor of your freezer, on a baking sheet or in a plastic container in the freezer. Once the soup is frozen into a compact square or rectangle, it can be stacked in the freezer or arranged like books on a shelf.

Thawing and reheating the soup

▪ The best way to thaw soup is in the refrigerator. Place it on a plate or in a bowl just in case the bag has a hole or leaks. To speed things up, put the bag in a water bath. Soup frozen in plastic or glass containers can also be thawed in the refrigerator or a water bath, as well as in the microwave, as long as the container is microwave safe.

▪ Soup can be reheated in the microwave or on the stovetop. If the soup is too thick, add broth or water about a half cup at a time until it reaches the desired consistency. When reheating, add any ingredients, such as dairy or pasta, that were omitted when freezing.

Garnish and serve.