There’s nothing more comforting than a steaming bowl of soup, especially during the cold months. However, eating the same soup for multiple days can become tiresome.
Instead of tossing the leftovers, you can freeze them to enjoy later. Here’s a guide on the best way to store and freeze soup, and how to reheat it safely.
Freezing soup
Cool the soup
Before freezing, allow the soup to cool. Refrigerators and freezers can’t cool soup quickly enough to be food-safe. To speed up cooling, place the pot of soup in a bath of ice water in the sink and stir often.
Portion the soup
Separate the soup into individual or family-sized portions. This makes reheating more convenient. You can use freezer-safe containers or space-conserving freezer bags. Leave at least 1.25 cm (1/2 inch) of headspace in the containers to allow for expansion as the soup freezes.
Package the soup
Label and date gallon- or quart-sized zip-top plastic freezer bags. Place each bag in a bowl, cuffing the bag over the edge, and ladle the soup into the bags, leaving some extra space. Remove excess air and seal tightly.
Freeze the soup
Lay the bags flat in a single layer in the freezer. Once frozen, you can stack the bags to save space.
Which soups freeze best?
Not all soups freeze well. Creamy soups, like potato or chowders, may lose their texture, and ingredients like potatoes, rice, beans, and noodles can become mushy. Broth-based soups usually freeze well.
To avoid texture issues, consider freezing the soup without last-minute additions such as cream, milk, pasta, garnishes, and tender greens. Add these ingredients when you defrost the soup.
How long can you freeze soup?
Soup can be stored in the fridge for up to four days. For best results, freeze the soup within three days of making it. Ideally, freeze the soup on the same day you prepare it. Properly stored soup can last up to three months in the freezer, but it’s best to consume creamy soups within one or two months for optimal taste and texture.
Reheating frozen soup
Thaw the soup: Thaw the frozen soup overnight in the fridge.
Reheat on the stovetop: Pour the thawed soup into a pot and add a bit of water or broth if needed. Heat over medium-low, stirring occasionally, until the soup reaches a safe temperature of 74°C.
Reheat in the microwave: Place the thawed soup in a covered microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until the soup reaches 74°C.
Reheat in an Instant Pot: Add the thawed soup to the Instant Pot. If the soup is very thick or partially frozen, add some water or broth. Seal the lid and select “Keep Warm” for slow reheating or “Manual/Pressure Cook” for quick reheating. Ensure the soup reaches 74°C before serving.
Enjoy your soup all winter long with these storage and reheating tips!
ALSO SEE: The best way to store spices: Should spice be stored in the freezer?
The best way to store spices: Should spice be stored in the freezer?
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