How to Freeze, Store and Reheat Soup

Everybody has their own way to freeze, store and reheat soup because that is just the smartest way to operate. Here are a few of our best tips.
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Everybody has their own way to freeze, store and reheat soup because that is just the smartest way to operate. Here are a few of our best tips.

If you know before you cook that you’re going to freeze, you may want to do things a little differently.

We know that soup making can be a time consuming process – all the chopping, sautéing and simmering, so get into the spirit of big-batch cooking.

For the majority of us who don’t have the time to craft homemade soups daily, the freezer can be our best friend and secret weapon. Freezers can help save time and money while simultaneously reducing food waste as most leftover soup will last up to three days in the fridge or up to a month in the freezer.

Follow these steps on how to freeze and store soup and you’ll be always be able to produce delicious soup from the freezer to the table.

Freeze in Portions

Turn your big batch of soup into convenient grab-and-go meals by freezing it in individual servings. Freezer bags can accommodate a single serving while giving the soup room to expand as it freezes, plus when frozen flat they stack easily. You’ll have the perfect amount when you want just one meal—ideal for portion control.

It’s imperative to let your soup cool completely before being stowed away. Also, attempting to store a still-hot batch of soup could make the overall temperature of the freezer rise, causing the surrounding foods to defrost slightly.

The process to freeze and store soup is as follows:

  • Cool. Refrigerators and freezers cannot cool soups quickly enough to be food safe.
  • Package. Label and date plastic freezer bags, place in a bowl, and cuff the bag over the edge.  Pour in the cooled soup.
  • Freeze. Lay bags flat in a single layer in the freezer; when frozen, stack bags to save space.
  • Reheat.

Separate Grains and Pasta

Pasta and grains that are in a soup will soak up liquid and soften a bit as they freeze. If you like them al dente, cook and freeze pasta and grains separately from the soup and before serving add more broth as needed.

Hold the Dairy

Dairy tends to separate and become grainy when frozen and reheated. Leave it out of the soup but write on the bag how much to add after reheating so you don’t have to root around for the recipe later on.

Keep Vegetables Al Dente

Cook your vegetables until they’re just tender and still a bit crisp. They’ll be perfect for your bowl for dinner but they’ll also stay firm when frozen and reheated

Smaller Portions

If you’d prefer to store your soup in individual portions, rather than as a big batch, use a large muffin tin. Freeze the muffin-sized soup portions until solid before popping them out and transferring to a freezer safe bag.

Leave Some Room

Regardless of the size of your container, be sure to leave a few centimeters of extra room in the bag or container, as liquids expand once frozen. If the container is filled to the brim, there is a chance it will break open after the soup freezes. Let out any extra air before zipping closed to prevent freezer burn.

At Household Plastic we have handy sized freezer bags as well as containers of all shapes and sized that you can use when you decide to cook big. Please pop into one of our four stores.

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How to Freeze, Store and Reheat Soup
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