soup’s on! 3 garden-to-freezer recipes (2024)

FAQs

Which soups are best to freeze? ›

Most broth- or stock-based soups generally freeze well and the flavor usually holds up fine. The exception is cream-based soups. Those tend to separate and don't hold up well in the freezer. A soup with a little cream in it should be OK, but not soups that are cream-based.

All soup can be frozen, but brothy soups, puréed soups, and soups packed with hearty vegetables and proteins (think: lentil, minestrone, or French onion) freeze better than those made with milk, cream, pasta, or grains.

Soup is often cooked in a big stockpot and makes enough for multiple meals, which makes it a great candidate for freezing and storing for later. Leftover soup can last up to a month in the freezer instead of just three or four days in the fridge.

Just like the plastic containers we keep them in, not all soups are meant to be frozen. As a general rule, soups that are broth-based freeze well. Rice, beans, and soups with meat freeze well, while soups containing starchy vegetables, noodles, and cream can be more tricky.

Absolutely, you can freeze potato soup! Freezing is a convenient way to preserve your favorite soup to have for leftovers. Whether you have a surplus of homemade soup and want to freeze it to serve later or want to prepare the soup in advance, freezing is a great option.

Turn your big batch of soup into convenient grab-and-go meals by freezing it in individual servings. Quart-size freezer bags (or 4-cup freezer-safe plastic or glass containers) will accommodate a single serving while giving the soup room to expand as it freezes, plus when frozen flat, they stack easily.

This chicken noodle soup can last in the fridge for up to five days in an airtight container. You can freeze it for 3-6 months, which may come in handy. I love using SouperCubes to easily store frozen soup because they can help protect against freezer burn. This soup will reheat well in the microwave or on the stove.

Storing and Freezing Carrot Soup

Soups freeze well, and this carrot version is no different.

Freezing raw carrots and celery is an easy way to save money and cooking preparation time. As the vegetables freeze, they will not lose any nutrients, color or freshness. The small amount of time it takes to prepare your celery and carrots for freezing will be well worth it when you have fresh, chopped vegetables …

Can you freeze soup that has cabbage in it? ›

Yes! Cabbage soup freezes quite well. Transfer the cooled soup to freezer bags (or any freezer-safe containers) in serving-sized portions, squeeze out the excess air, and lay flat in the freezer. Label with the date and freeze for up to three months.

According to the USDA, if food is frozen properly (at 0°F or below) it should be safe to eat indefinitely.

The freezing and thawing process can affect the texture of ingredients that are kept whole in a soup, like noodles or chunks of vegetables. Potatoes are very starchy and can turn mushy when defrosted.

Creamy loaded baked potato soup is an excellent make-ahead meal since it freezes well.

LPT: Freeze soup in zip-lock bags, flatten them out before freezing for easy storage and fast thawing. Stack them in the freezer so they freeze flat, into sheets. Once frozen, they're easy to store in the small spaces in the freezer. They also thaw quite fast.

Go for glass or something reusable like silicone. Do you need an affordable and easy-to-store option? Plastic deli-style containers are a great choice available in a variety of sizes. Plastic, glass, and silicone are all suitable for freezing soup, though glass and silicone will likely last longer.

4. Freezing soup with milk or cream in it. Soups that contain milk or cream, like chowders and bisques, also don't hold up well in the freezer — they tend to take on a grainy texture and separate when defrosted and rewarmed.

Freeze soup in single-serving containers

That's to say, this method is efficient and soup-er convenient. The trick? Using freezer-safe storage containers. "Make sure to store in single-serve, freezer-safe containers or in freezer bags, removing as much air as possible," says Lauren Harris-Pincus, RDN.