The best containers to freeze soup are heavy-duty silicone trays (like Souper Cubes on Walmart), reusable silicone bags (like the Stasher Half Gallon on Amazon), or straight-sided glass jars (such as Ball Mason Jars on Amazon). These options prevent freezer burn, survive low temperatures without cracking, and allow for compact storage.
The safest containers for freezing soup are tempered glass (like Ball Mason Jars or OXO Good Grips), food-grade silicone (like Souper Cubes), and stainless steel. These eliminate microplastic risks and withstand sub-zero temperatures without cracking.
Generally, glass is better for long-term food storage because it is non-porous, doesn't leach chemicals, and won't stain or absorb odors. However, plastic is excellent for convenience and space-saving.
The best way to freeze soup is to cool it completely, portion it into individual servings, and freeze it flat in zip-top bags. This method ensures the soup freezes quickly, prevents freezer burn, and saves maximum freezer space.
Reusable Silicone Bags
Silicone bags have gained popularity as a sustainable alternative to plastic bags. Made from food-grade silicone, these handy bags are reusable, dishwasher-safe, and freezer-friendly – suitable for long-term storage (up to 12 months).
Which soups don't freeze well?
Yes, you can freeze soup in a glass container, but you must take precautions to prevent the glass from cracking. Because liquid expands as it freezes, use straight-sided (shoulderless) glass jars, leave at least 1 to 2 inches of space at the top, and allow the soup to cool completely before freezing.
Frozen soup will remain safe to eat indefinitely, but for the best flavor and texture, it should be consumed within 2 to 3 months. After this period, you may notice freezer burn, changes in color, or a decline in overall quality.
Avoid freezing soups with cream, dairy, or potatoes, as they can separate or become grainy after freezing. Soups with noodles are also tricky to freeze, as they can become soggy after freezing. In these cases, it's best to add the tricky ingredients after freezing, once you've reheated the soup.
Yes, according to class-action lawsuits and consumer advocacy groups, Ziploc bags can release microplastics when frozen.
Putting a penny (or any coin) in the freezer is an easy trick used to check if your freezer lost power while you were away, and whether your frozen food is still safe to eat.
Freezing without plastic using these alternatives
Yes, you can freeze Ball mason jars, but you must use straight-sided jars without shoulders or tapered necks (such as Ball Wide Mouth Pint & Half-Pint Jars). Using jars with shoulders (where the glass narrows toward the top) can cause the expanding liquids to shatter the glass.
Yes, plastic can leach chemicals and shed tiny particles into food when frozen. Extreme cold can make the material brittle, causing it to degrade under stress and release microplastics and chemicals (like phthalates) into your food.
Yes, you can absolutely freeze soup in Ziploc bags, and it is actually one of the most efficient ways to store it. It is perfect for saving freezer space and ensures the soup thaws quickly.
Yes, frozen soup is safe to eat after a year. According to the USDA Food Safety and Inspection Service, frozen foods kept continuously at 0∘𝐹 remain safe to eat indefinitely.
Yes, you can absolutely freeze homemade soup. It is a fantastic way to meal prep, but you must follow a few rules to preserve its texture and flavor.
The best containers to freeze soup in are Souper Cubes silicone trays for easy portioning, Stasher silicone bags for space-saving, and glass containers with snap-locking lids for convenience, ensuring they can withstand freezing temperatures without cracking.
Yes, you can safely freeze soup in Pyrex. However, liquids expand when frozen, so it is crucial to leave at least 1 to 2 inches of empty space at the top of the container to prevent the glass from cracking.
Thin or decorative glassware (e.g., wine glasses, crystal, or non-tempered glass) should not be stored in the freezer. These types of glass are not designed to withstand extreme temperatures and may crack or shatter.
Some common (and favorite) soup ingredients don't freeze well — or don't freeze well immersed in liquids — and will change the texture of soup once thawed and reheated. It's best to avoid soups that contain dairy, including milk, cream, cream cheese, a roux or bechamel, and cheese sauces.
Tip of the Day Soups are a great meal to freeze if you follow these steps. First, let the soup cool down before freezing. Avoid freezing soup with dairy or pasta in it. And, because soup expands when frozen, leave about 1" (2.5-cm) space between the top of the soup and the container's lid.
Yes, you can freeze soup in a mason jar, provided you follow a few specific rules to prevent the glass from cracking. Always use straight-sided, freezer-safe jars (avoiding jars with a "shoulder" or narrow neck), leave at least 1-inch of space at the top, and let the soup cool completely before freezing.