Forget Canned Soup. Freeze Your Own.

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Forget the can. Make your own soup and freeze it. It tastes better and it’s healthier for you, too. Soup is good food.

It’s been years since I bought canned soup on a regular basis. My family doesn’t even like it anymore. Homemade soup is so much better tasting and better for you. Why buy the can?

Well, for the convenience, of course. But, you can replicate that convenience at home. Simply freeze your favorite soups in portion size containers, 2 to 4 cups, depending on the soup and how many people you want to feed at once.

Spend a day making several different kinds, and you’ll have a wide variety to choose from. Everyone can have his favorite!

31 Days of Freezer Cooking

For more ideas about how to make freezer cooking work for you, follow along with us here in October as I post 31 Days of Freezer Cooking. You can see past posts here.

For even more Freezer Cooking how-to’s you can also buy my book, Not Your Mother’s Make-Ahead and Freeze Cookbook.

Don’t want to miss a post in this series? Subscribe to 31 Days of Freezer Cooking by RSS oremail.

About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

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  1. I got your cookbook in the mail yesterday and was SO excited! I spent a long time reading through all your recipes and tips and I love it. I’ve been reading your blogs for years and have learned so much from you about freezer cooking. I can’t wait to give copies as gifts :). Congratulations!

    • Jessica says

      Fun! Thank you for your years of support. That means a lot!

  2. Laurie says

    Lentil soup made in the cp is my fav to freeze. Since our household is down to three adults, I always have leftovers and it freezes beautifully.

  3. Cheri A. says

    So funny! This is what I’m doing today — soup! It’s the beginning of soup/stew season here for our house. 🙂

    Also making some of your red sauce on Sunday and some Jamie’s spice mix to try.

  4. KimH says

    I’ve been doing this for years… I’ve started canning some of them as well to save freezer room, but all of my cream type, I freeze. This makes taking my lunch to work so easy.. just grab a bowl, toss it in the lunch bag and off I go.
    Have a great weekend!

  5. Sally says


  6. I feel so silly asking this question but I’ve never frozen soup before. Is it better reheated on the stove or in the microwave?

    Thank you to anyone who answer my question! 🙂

    • Jessica says

      You can do either, depending on how quick you need it. I think the heat is most consistent if you reheat on the stovetop since microwaving can leave cold spots.

  7. Carla says

    I recently learned that if I want soup for my freezer, NOT to make it as a meal for that night as it gets all gobbled up! Even with large batches I was shocked how little I had left–especially if its more heftier soup. So, my next round they can have some at lunch while I’m cooking but then hands off! 😉

  8. Gina says

    I’ve had a few times where frozen and reheated chicken soup comes out all mushy–the vegetables have no texture at all. Am I doing something wrong?

    • Jessica says

      @Gina, if I know that I’m going to freeze the soup, I try to undercook the vegetables. In that way, you can avoid any mushiness.

  9. Mmm. They looked tasty even in the containers. I think I need to make some of our homemade Campbell’s style tomato soup to have on hand for quick soup and sandwich meals.

  10. Raychee says

    Just wondering how full to fill the containers? When you put food in a freezer bag you can suck out all the air, but since you can’t do that with a container I’m not sure the best way to use them. Thanks for all the tips and the great book!

    • Jessica says

      The rule of thumb is to leave 1/4 to 1/2-inch headspace at the top to allow for expansion. The liquid will expand when it freezes and needs some space.

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