The best containers for freezing soup depend on your storage goals, but overall winners are Souper Cubes for perfect portions, heavy-duty freezer bags for space-saving, and straight-sided glass canning jars for plastic-free, grab-and-go single servings.
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.
Yes, you can freeze soup in glass containers. To prevent the glass from shattering due to the liquid expanding as it freezes, you must use tempered or freezer-safe glass and leave 1 to 2 inches of headspace (room at the top).
Which soups don't freeze well?
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.
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 homemade soup. It is a fantastic way to meal prep, but you must follow a few rules to preserve its texture and flavor.
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.
To safely defrost soup in a plastic container, run warm water over the sealed container for a few minutes until the edges loosen. Pop the frozen soup block directly into a saucepan and reheat on the stove over medium-low heat, stirring frequently. Never microwave soup directly in plastic containers.
The best containers for freezing soup are reusable silicone bags (for maximum space efficiency), extra-large silicone molds (for perfect portions), and standard deli containers (for budget-friendly, stackable storage).
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).
Freezing soup: what to avoid for best results
There are a few tricks to freezing soup to make sure it tastes just as good as it did when it was fresh 🙌 Avoid freezing soup with starches. Starches like pasta, rice and cubed potatoes will soak up all the liquid when frozen and become soggy when reheated.
Yes, you can safely freeze soup in a glass jar, provided you take a few simple precautions to prevent the glass from cracking.
No, freezing does not reliably kill Salmonella. Instead of destroying the bacteria, freezing simply puts them into a dormant, hibernation state. While they cannot multiply in the freezer, the bacteria become active again once the food thaws, posing a risk of foodborne illness.
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.