How To Freeze And Store Soup
Learn how to freeze soup so you can always have a hearty meal ready.
There's nothing that can warm your heart like a steaming bowl of soup—that is, until you've eaten it for lunch four days in a row and have to toss the rest. 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. Follow these steps to freeze and store soup, and you can enjoy a comforting soup all fall and winter long.
Emily Laurae
How To Freeze Soup
When freezing soup, separate it into portions for yourself or according to the size of your family. This will make reheating soup much more convenient. The instructions below use space-conserving freezer bags, but you can also use an appropriately sized freezer-safe container. Just make sure to leave at least 1/2 inch of headspace in the container (your soup will expand while freezing), and seal the container tightly.
First, allow the soup to cool. Refrigerators and freezers cannot cool soups quickly enough to be food-safe. Speed up the cooling process by placing the pot of soup in a bath of ice water in the sink. Stir soup often to help release the heat.
Package, label, and date a gallon- or quart-size zip-top plastic freezer bag, place it in a bowl and cuff the bag over the edge.
Ladle soup into each bag, leaving a bit of extra space, then let out any excess air and seal.
Freeze and lay bags flat in a single layer in the freezer. After they are frozen, stack bags to save space.
Emily Laurae
Which Soups Freeze Best?
Not all soups freeze the same. Soups with a creamy consistency, like potato or chowders, might not taste good after freezing because it affects the texture and makes potatoes mushy. Rice, beans, and noodle soups might also taste different or become mushy. Typically, broth-based soups will freeze well.
There's an easy hack for this problem if you plan ahead. The University of Georgia Extension recommends holding off on adding last-minute additions to soup like cream, milk, pasta, garnishes, and tender greens. It's also a good idea to leave out potatoes. Freeze the soup without those ingredients, and you can add them later when you defrost the soup.
When And For How Long Can You Freeze Soup?
You can only store soup in the fridge for a maximum of four days. For the safest results, you should freeze soups within three days of making them. The best practice is to freeze all soups the day you prepare them.
Soup can stay in the freezer for up to three months if stored properly, but it will be less fresh the longer it sits in the freezer. Also, flavors may dilute because of ice forming, which creates water in the soup when thawing. Creamy soups are best eaten within one or two months.
Emily Laurae
How To Reheat Frozen Soup
When removing frozen soup, first thaw it overnight in the fridge. Next, reheat using a microwave, stovetop, or Instant Pot. For reference, chowders typically reheat best over low heat, and gumbo, stew, and hearty Italian soup reheat over medium-low heat. For all soups, stir occasionally and heat until it reaches a safe temperature of 165° F.
Reheat Soup with a Microwave
First, remove frozen soup and let it thaw in the refrigerator until partially or entirely softened.
Next, you can use a covered microwave-safe bowl to heat the soup in 30-second intervals.
Remember to poke holes in the covering for ventilation.
Stir after each 30-second interval and continue microwaving until the soup reaches a safe temperature.
Reheat Soup with a Stovetop
First, remove frozen soup and let it thaw in the refrigerator until partially or entirely softened.
Next, turn it over into a pot filled with just enough water to cover the bottom of the pot so you won't burn the soup.
Continue cooking and stirring until the soup reaches a safe temperature.
Reheat Soup with an Instant Pot
First, remove frozen soup and let it thaw in the refrigerator until partially or entirely softened.
If the soup is partially frozen or very thick, add water or broth to the bottom of the pot. Next, turn the soup over into the Instant Pot.
Close and seal the lid. To reheat the soup slowly, press the "Keep Warm" button. This approach works best for creamy soups and chowders. To reheat the soup quickly, select "Manual/Pressure Cook" and set the time to 0 minutes. The Instant Pot will reheat the soup while pressurizing and then switch to "Keep Warm."
Release the steam through the pressure valve if needed before removing the lid. Stir the soup and check the temperature. Allow the soup to continue heating up on "Keep Warm" if it has not reached 165° F.
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