Oct 132016

Seven Smart Soup Freezing Tips


Soups are so easy to freeze, so go ahead and make that big pot full of goodness—even if you’re dining alone tonight. Store the rest for later. Here are some of our favorite tips for successful soup freezing.

Follow these simple pointers and months from now you’ll be enjoying soups that are as satisfying as they day they were made.

Skill: Easy
Skills: Portioning, freezing, labeling
Garden Candy Basics - fundamental vegucation for everybody!


  1. Don’t overcook the vegetables. It’s best to undercook the veggies in a soup you’re planning to freeze, as they’ll continue to cook when you’re warming your soup. Potatoes for example can turn to complete mush in reheated soup if they’re fully cooked. If you’re making a soup for now and later, ladle out the portion that will be frozen just before the vegetables are cooked all the way through.
  2. Nix the Cream. You will be much happier serving your thawed, reheated soup if you add the dairy—cream, milk, soft cheeses—while you’re warming it up.
  3. Hold the pastas. Frozen pasta in soup can turn your meal into gruel when reheated. Boil it fresh and add it during the reheating stage.
  4. Hold back ingredients called for at the end of the recipe like fresh herbs, eggs, cream (see #2). These will all be better added before eating, not before freezing.
  5. Note the amount of soup in a portion , especially stocks that will be used in other recipes. Use zipper seal bags. You can freeze your soup in any freezable container you like, from plastic food storage containers to mason jars, but we like the space-saving efficiency of zipper seal bags. Simply fill, seal, lay on a baking sheet that fits in your freezer. With the soup frozen flat, it’s stackable, or can slip vertically between other things.
  6. Freeze in measured portions. This is especially useful for soups and stocks, but makes sense for all your freezing. Rather than dump an entire pot of soup into a two gallon freezer bag, portion it out in smaller quart bags so you can thaw as little or as much as you need when it’s time to enjoy it.
  7. Label, label, label. Mark your containers with all the important information: type of soup (you’d be shocked by how similar different soups look when frozen!), date, and notes for what to add at the reheating stage, (especially helpful if someone other than you will be reheating the soup).

Leave instructions for reheating and add-ins so other family members know what to do

What practices do you follow when freezing prepared foods?

 

Christine

Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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