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.
Soups without solids will freeze and rethaw very well. I recommend letting them cool to room temperature before putting in freezer to avoid condensation buildup which is what causes ice to form in the freezer. Soups with solids tend to get a little mushy since the moisture inside them expands during freezing.
Broth-based soups, vegetable soups, and chili freeze beautifully. Cream-based or dairy-heavy soups? Not so much—they tend to separate or get grainy. If your favorite recipe has cream, add it fresh after reheating.
Legume-based soups: Black bean soup, lentil soup, split pea soup, and even chili freeze well, as legumes tend to hold together well after thawing. Pureed soups with minimal dairy: Soups like butternut squash and tomato soup work well for freezing when the dairy content is minimal.
Freezing soups with potatoes can become dry, because potatoes will sponge up moisture, and have a tendency to become grainy when defrosted. Plus, dairy-based soups can separate and lose their creamy consistency. All in all, potato soup is one to enjoy immediately.
Can I freeze Lentil Soup? You sure can – and it freezes so well! In a freezer safe food storage container, your leftover Lentil Soup will stay fresh for up to 3 months. You can keep it in one large container or several small containers for individual portions.
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.
Certain starches tend to soak up all the liquid when frozen and become soggy when reheated. That's why we avoid freezing soups that contain pasta, rice and cubed potatoes.
So, if your soup contains chicken, beef, pork, or any other type of meat, you need to get that batch in the freezer within three days of preparing the soup. If it's a vegetable soup, you may get away with an extra day or two—but why risk it? We recommend freezing your soup the same day you cook it.
Yes. It is safe to reheat frozen leftovers without thawing, either in a saucepan or microwave (in the case of a soup or stew) or in the oven or microwave (for example, casseroles and combination meals). Reheating will take longer than if the food is thawed first, but it is safe to do when time is short.
This protein-packed soup requires little supervision, takes only a few minutes to prep, and simmers away on the stove by itself until it's ready to be enjoyed! We aways like to make a huge pot, and store batches in the freezer to enjoy later on.
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.
Frozen foods remain safe indefinitely.
Sour cream, natural yoghurt, cottage cheese – freezing dairy products is not a good idea, because after freezing and thawing, they completely change their consistency, separate and become grainy.
Yes! You can easily freeze cooked rice, which is great if you've made too much or want to shave down how much time you spend making dinner. You can also freeze rice that has other ingredients mixed in, including veggies or meat, as a simple part of your weekly meal prep.
Soups with a lot of dairy or potatoes will change in texture and possibly separate when thawed. Seafood soups can also develop some off flavors when frozen, and soups thickened with cornstarch or eggs might reheat thin and watery. Avoid freezing these types of soups.
Bring to a boil, cover, and simmer until liquid is absorbed. Storage: Store uncooked barley in the pantry for up to 6 months. Dried, uncooked barley can also be stored in the freezer for up to 1 year.
Sweet potato soups freeze well, but potato soups are not the most freezable because they turn gummy. Cream- and milk-based soups have a tendency to separate, and can become grainy. Vigorously whisking (or blending again) the soup post-thawing can help the liquid re-emulsify.
The good news is that you can freeze chili for a later meal. Not only does this preserve the food, but as chili freezes, the flavors are able to blend. This makes it taste even better the second time around.
Freezing soup with pasta in it.
However, the pasta in them just won't hold up well when defrosted and reheated — it basically turns into mush. Follow this tip: When making any soup for freezing that contains pasta, hold the pasta back and freeze the soup without it.
The quick answer is: yes, you can! Of course you'll need good quality freezer bags and a canning funnel (to help you get your broth and soup INTO those darn bags).
You also can cook batches of lentils, peas or chickpeas and freeze them in single-serving or meal-size portions. Pulses that are firmer after being cooked will freeze better than those cooked to a soft texture.
To freeze: Allow to cool completely; transfer to a rigid, freezer-proof container. Cover, seal and label. Freeze for up to 3 months.