Soups are one of the easiest and most reliable dishes to freeze. And by reliable, I mean that you can come home from work, warm up a bowl of frozen soup, and know without a doubt that it will be delicious. So make a double batch of the soups you love most and freeze some for later with these tips.
Many of the rules for freezing soup basically simmer down (...pun intended!) to holding back the ingredients that won't freeze well and then adding them back in when you reheat the soup later. If you're making some soup to eat now and some to freeze, just scoop out the portion you want to freeze before adding these final ingredients.
1. Hold Back the Cream: Cream and milk tend to separate and become grainy if frozen. It's easy enough to freeze the soup without this ingredient and stir it in while re-heating. Non-dairy milks like soy milk and coconut milk theoretically freeze better, but I still find the soup is best when they are added later.
2. Hold Back the Pasta: Pasta turns to mush after freezing. Completely unappetizing. It's much better to boil fresh pasta and add this directly to the reheated soup.
3. Hold Back Any Ingredients Added in the Last 5 Minutes: Ingredients like fresh herbs and eggs tend to be very delicate, which is why they're added so late in the game. This makes it likely that they won't stand up well to being frozen and will taste better if added fresh. (The exception to this that I come across most frequently is canned beans, which do fine when frozen.)
4. Slightly Undercook Vegetables: The vegetables will cook a little more when the soup is reheating, so freezing while they're still slightly underdone prevents vegetables from turning to mush later on. This is an especially good tip to remember with potatoes. Again, if you're making some soup to eat now and some to freeze, scoop out the portion you plan of freezing before finishing the soup you plan to eat.
5. Freeze Small Portions: Smaller portions are quicker to warm up for a weeknight meal and easier to arrange in a crowded freezer.
Soups That Freeze Best: Bean soups, vegetable soups, broth-based soups, soups with brown rice or wild rice, pureed soups, beef and chicken soups.
On a final note, remember to date and label all your containers of soup. Soups tend to all look the same once frozen, so you'll be glad you did!
What other tips do you have for freezing soups?
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It's best not to re-freeze food that was previously frozen. So if you've used frozen veggies in a soup, food safety guidelines indicate that you should not freeze the leftovers.
DD Lizzy, that guideline doesn't apply to things like veggies. Also if the food it completely cooked through such as in soup it is fine. You just can't thaw things out and then refreeze without cooking fully.
Tip one works well for me because weather the soup is fresh, or being reheated from whatever state adding a little cream after reheating helps get it to a temp you can actually eat it at!
I will be making some soup soon. I just lost everything in my freezer last night due to the door getting caught and not closing all the way. Everything in there was melted and had to go. So sad!
Whenever I get a cold I make a giant pot of chicken noodle soup with egg noodles. If I don't finish it all before the cold is over, the extra goes in the freezer. Certain types of egg noodles hold up pretty well after being frozen, and I actually prefer their plumpness from sitting in the broth so long.
I have had soup making marathon sessions where I'd freeze 20-ish lunch sized containers of soup. It's a lot of work, but in one day I can make a month of lunches that are way better than anything in our cafeteria.
Carrots can have a different texture after freezing but I only notice it if they are cut in circles or other large shapes. Diced carrots don't seem to exhibit the same odd texture (no idea why).
Greens in soup get more limp so I steer clear of fragile ones like spinach and use kale or collards instead. Even after freezing they taste (and chew) like they were just cooked.
IME - garlic favors get more pronounced after freezing. It might be my imagination, but I cut back on garlic if I'm making a big pot of chili to freeze.
Also, I dislike bell peppers in general but when they are frozen they are even more horrible. That might mean that people who love them would like them even better frozen, if the amplified flavor is one you enjoy.
@ Astur: Heaven forbid you experience this again but, just in case...next time cook all the contents & then pop them back in the freezer. No way all that frozen stuff had time to spoil overnight.
@ EngineerChic: same experience here w/carrots. Dh says it's my imagination (not).
@ Emma: I've never met a potato that would freeze well, regardless of how it's cut or how underdone it is.. I've resorted to adding them when reheating which kinda defeats the purpose of why I freeze meals in the first place (ok, ok, so some nights i'm just lazy). Is there something I'm missing here? If so, I definitely want to know!
Freezing in 1 or 2 person servings is crucial for me.