How to Freeze Soup
Updated: Apr. 10, 2024
Avoid the heartache of freezer burn and mushy leftovers by learning how to freeze soup.
Soup is the ultimate make-ahead meal. Because most homemade soups can be stored in the freezer for at least three months, it’s a great dish to make on a Sunday afternoon and enjoy for weeks to come. However, learning how to freeze soup isn’t as simple as tossing your chicken noodle in the icebox.
Here are a few tricks to freezing soup that ensure it’ll taste delicious after it’s thawed.
How to Freeze Soup
Step 1: Pick a small portion size
Freezing soup in one- or two-person portions helps the soup freeze faster. It’s the perfect size for a make-ahead lunch or dinner, too.
Step 2: Choose the right container
- If you don’t like to wait for soup to thaw: Try the round, reusable kind like freezer-safe Twist ‘n Loc containers from Ziploc. When you’re ready to eat, run cold water over the outside of the container to loosen. The soup will pop right out into a stockpot or Instant Pot for easy reheating. You can also try Souper Cubes, which are like ice cube trays but for soup servings.
- If you want to maximize freezer space: Ladle cooled soup into freezer-safe quart- or gallon-sized plastic bags. Freeze flat and stack once the soup is fully frozen. (This is one of our favorite freezer organization tips!)
Step 3: Cool the soup
You’ve been simmering that amazing slow cooker soup for hours; don’t let your hard work go to waste! Let your soup cool to room temperature before transferring to a freezer container. Then, stick it in the fridge to bring the temp down (to somewhere below 40°F) before freezing. This is a universal tip to remember when freezing food.
It may seem fussy, but if you toss hot soup into the freezer, it will develop large ice crystals and freeze unevenly. (Which means mushy soup when it thaws!) Cooling soup also protects the contents of your freezer. You don’t want hot soup to thaw out all the other food.
Step 4: Avoid freezer burn
While freezer-burned food is safe to eat, it might not taste that great. Luckily, preventing freezer burn is easy. The ice crystals responsible for the burn are caused by exposure to air, so the best prevention is to keep the air out.
This becomes tricky when freezing soup, as liquid expands when frozen. It’s important not to overfill or underfill the container: When storing soup, leave about 1/2 inch of headroom.
If you’re particularly concerned about freezer burn, cover the surface of the liquid with plastic wrap, smooth the plastic so that it makes contact over the surface of the food, then put the lid on the container. Using freezer-safe airtight containers helps too.
Step 5: Label the soup
Before placing soup in the freezer, label the outside of the container with the name of the recipe, date and reheating instructions. For example: white chili; January 9; Reheat on stovetop and top with shredded cheese. This will help you remember what the food is, how long it’s good for and if there are any extra steps to finish up the recipe.
Pro tip: Our Test Kitchen use Post-it Extreme Notes to label food containers. They stay sticky over long periods of time and are water-resistant.
Best Soups to Freeze
Just like some foods freeze better than others, some soup recipes are better suited for preserving. Broth-based soups tend to freeze better than creamy soups. Most brothy soups filled with chopped vegetables and diced or shredded meat freeze well. Our Test Kitchen finds this slow-cooked chicken enchilada soup to be a freezer-favorite as well as this brothy steak soup.
Freezer-Friendly Soups
Vietnamese Chicken Meatball Soup with Bok ChoyThroughout Vietnam there are many kinds of soups, “canh,” served all year long. I particularly love enjoying this warm, flavorful bowl of Vietnamese chicken soup on laid-back weekends, but it's also great packed in a Thermos for lunch. It's the perfect bok choy soup, too! —Brenda Watts, Gaffney, South Carolina
Italian Beef Vegetable SoupThis hearty vegetable beef soup features a ton of fresh veggies, making it the perfect dish to use up all that summer produce. It's also fantastic during cooler weather! Make sure you serve this Italian soup with some breadsticks, rolls or flaky biscuits. —Courtney Stultz, Weir, Kansas
Easy Portuguese-Style Bean SoupOne day I was looking at Portuguese recipes and decided to put together a bean soup that embraced the bright and spicy flavors of Portugal. My family liked it so much, it became a classic in our household. To save time and work, the sausage, vegetables and herbs can all be prepped in minutes with a food processor. —Steven Vance, Woodland, Washington
Chorizo and Chickpea SoupChorizo sausage adds its own spice to the broth of this soup, creating delicious flavor with no need for more seasonings. And while it's cooking, the whole house smells divine! —Jaclyn McKewan, Lancaster, New York
Mom's Chicken Noodle SoupMy mother was a pastor's wife, and she did a lot of cooking for potlucks. This recipe is one she created herself. I serve it frequently to my husband and to our four children. Every one of them is a hearty eater! —Marlene Doolittle, Story City, Iowa
Hearty Butternut Squash SoupThe comforting combination of squash, meat, beans and veggies makes this my go-to soup in fall. It's full of freshness. —Jaye Beeler, Grand Rapids, Michigan
Chicken Fajita ChowderThis south-of-the-border chowder is one of my favorite slow cooker recipes, and it's a winner at family dinners and potlucks alike. We like ours topped with fresh avocado, shredded cheddar cheese and chili cheese corn chips. —Nancy Heishman, Las Vegas, Nevada
Slow-Cooker Stuffed Pepper SoupI tweaked a recipe I got from one of my best friends, and I couldn't believe how much this soup really does taste like stuffed green peppers! With beef and brown rice, slow-cooker stuffed pepper soup makes a hearty meal on a cold day. —Gina Baxter, Plainfield, IL
Creamy Cauliflower Pakora SoupMy husband and I often crave pakoras, deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic spices and our favorite veggie, cauliflower! —Melody Johnson, DePere, Wisconsin
Spicy Peanut Chicken ChiliWhile spending time in the Southwest, I discovered Mexican peanut chicken and thought it would be fun to make it into a chili. Chipotle peppers give it a nice spice that's extra warming on a cold day. —Crystal Schlueter, Northglenn, CO
Split Pea Soup with Bacon & CrabMany split pea soups use ham and bacon for good, smoky flavor. Taking it one amazing step farther-add crabmeat. Freeze this one without toppings (freeze the cooked bacon separately), then reheat soup in a saucepan. Feel free to add more chicken stock or broth when reheating if you need it. Sprinkle bacon and fresh crab on top of bowls of hot soup. —Stephen Exel, Des Moines, Illinois
Turkey Sausage and Lentil SoupThis recipe was given to me by my son, Chris, and we have it several times during the winter months. —Kathy Mazur, Sarasota, Florida
Italian Sausage Zucchini SoupMy mom used to make this recipe. Whenever I decide to make it, it reminds me of her, taking me back to days of my childhood. —Louise Kline, Fort Myers, Florida
Mexican Cabbage Roll SoupI love sharing our humble and hearty soup made with beef, cabbage and green chiles. A blast of cilantro gives it a sunshiny finish. —Michelle Beal, Powell, Tennessee
Tortellini Primavera SoupYears ago, I found the idea for tortellini with peas and carrots in a magazine. I added my own touch to it. —Kari George, Ellicott City, Maryland
Weeknight Taco SoupThis soup turned out delicious on the first try, when I was working without a recipe. You could also add cooked ground beef or cubed stew meat dredged in seasoned flour and browned for a heartier meal. —Amanda Swartz, Goderich, Ontario
Turkey Sausage Soup with Fresh VegetablesOur family is big on soup. This favorite is quick to make and very tasty, and it gives me plenty of time to have fun with my kids and grandkids while it slow-cooks. —Nancy Heishman, Las Vegas, Nevada
Southwest Chicken Barley ChowderMashed squash helps make this chowder creamy but not heavy, and it's a favorite way to get barley on the table. My kids even ask for leftovers for lunch. —Pamela Cleghorn, Campbellsburg, Indiana
Italian-Style Lentil SoupI cook with lentils often because they're a nutritious, inexpensive source of protein. This low-fat soup is one of my favorite ways to use them. To make it even heartier, add ground beef, cooked sausage or leftover cubed chicken. —Rachel Keller, Roanoke, Virginia
Apple Squash SoupI add a little ginger and sage to this creamy butternut squash apple soup. My family loves it when autumn rolls around. —Crystal Ralph-Haughn, Bartlesville, Oklahoma
Homey Chicken Noodle SoupChicken noodle soup brings back memories of childhood. This revamped version with a healthy twist is a favorite at my house, especially after we've been working outside on a cool day. It takes the chill off.—Cynthia LaFourcade, Salmon, Idaho
Game-Stopper ChiliThis hearty chili with sausage, beef, beans and barley is perfect for the halftime food rush. People actually cheer when they see me coming with my slow cooker! —Barbara Lento, Houston, Pennsylvania
Summer Squash & White Bean SoupI love using summer squash in soups. This dish is hearty as is, but stir in chopped ham for an extra wallop of flavor. Serve it warm or chilled. —Sara Hornbeck, Knoxville, Tennessee
Black Bean Turkey ChiliThis busy-day chili is packed with flavor. We make it ahead and freeze some to eat later. —Marisela Segovia, Miami, Florida
Contest-Winning Easy MinestroneThis minestrone soup recipe is special to me because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it’s full of nutrition and low in fat. —Lauren Brennan, Hood River, Oregon
Turkey & Noodle Tomato SoupTurn V8 juice, veggies and ramen noodles into a wonderful soup that takes just a few minutes to make. I like to serve it with biscuits. —Jennifer Bridges, Los Angeles, California
White Bean Soup with MeatballsIt tastes like it's from scratch, but my Italian-inspired soup uses lots of shortcuts. For a meatball in every bite, chop them up—with an egg slicer! —Carole Lotito, Hillsdale, New Jersey
Skinny Turkey-Vegetable SoupThe blend of flavors and colors in this hearty soup will bring everyone at the table back for more. —Charlotte Welch, Utica, New York
Minestrone with TurkeyI remember my mom making this soup; now I make it for my kids as often as I can. It's a good way to use up leftover vegetables. Sometimes I add a can of rinsed and drained kidney or garbanzo beans. —Angela Goodman, Kaneohe, Hawaii
Curried Ham & Split Pea SoupThis soup is great for stocking in the freezer and the curry gives it a warmer flavor, which goes so nicely with the salty ham. —Trisha Kruse, Eagle, Idaho
Green Chile Chicken ChiliThe prep work for this chili is easy thanks to several pantry staples. It’s loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. —Fred Lockwood, Plano, Texas
Gyro SoupIf you’re a fan of lamb, don’t pass up this Greek-style soup. Seasoned with classic flavors of rosemary, marjoram and mint, it will transport you straight to the Mediterranean! —Bridget Klusman, Otsego, Michigan
Hearty Sausage MinestroneAs a teacher, I appreciate quick and easy recipes. If I make this for just my husband and me, we have leftovers for lunches. But when there are more people at the table, every bit is eaten. —Tami Stoudt, Evans, Colorado
Slow-Cooker Butternut Squash SoupMuch of the work for this soup can be done in advance, and it keeps all day in the slow cooker. The recipe can easily be doubled if you’re feeding a crowd. Once you’ve tried it, try mixing it up—add sage or savory with the thyme, or replace the thyme with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. —Jennifer Machado, Alta, California
Soups to Avoid Freezing
Soups with starches
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.
That being said, there are a few exceptions to the rule. Pureed potatoes, like the kind found in this sweet potato soup recipe, end up just fine. And interestingly enough, barley keeps its texture and shape when frozen, so consider making one of these comforting barley soup recipes if you’re looking for a filling soup. Otherwise, hold the pasta, rice or potatoes and add them back in once the soup has thawed.
Dairy-based soups
Avoid freezing most dairy-based soups, as the soup tastes grainy once reheated. But if you’d really like to freeze dairy-heavy leftovers like chowder, there are a few tricks to help the soup taste as creamy as day one:
- Avoid boiling the soup before freezing and as you reheat.
- Try whisking a little heavy cream or sour cream into the soup as you reheat.
- Gradually add a cornstarch slurry to the reheated soup. Two parts cold liquid with one part cornstarch will do.
The best way to avoid the odd texture? Like our advice for starches, hold the dairy. If the recipe calls for toppings like cheese or cream, exclude that ingredient. Simply add it back in when you’re reheating the thawed soup.
How long can soup last in the freezer?
For best quality, soups last about three months in the freezer, though certain vegetable-based broth soups can be safely frozen for six months or more. Read up on our complete guide to how long leftovers last.
If you don’t want to push your luck, follow the classic advice: when in doubt, throw it out. If leftovers smell or look funky, toss them.
How to Reheat Frozen Soup
For the quickest cook time, thaw your soup overnight in the fridge. That way, when you get home from work, it’s as easy as bringing the soup to a slow simmer on the stovetop. Stir regularly so that nothing sticks to the bottom as it reheats.
You can also pop your frozen soup cube right into a stockpot and let it melt over low heat. This can take quite a bit of time for larger portions of soup, but it’s a good way to defrost and reheat individual portions.
Next: Explore how to freeze cooked pasta to enjoy it for the entire week.
Originally Published: January 09, 2020
