Make mealtimes easy and delicious when you make soups for the freezer. These tips will make it simple.
Estimated reading time: 5 minutes
Years ago I remember reading that you shouldn’t spend time freezing soups. The rationale was that soups are mostly water, easy to prepare, and would take up valuable freezer space. And for many years, I believed the lie.
But, this past winter, I’ve come to realize the true potential in bulk cooking several kinds of soups and freezing them in 2 cup and dinner-size portions. The benefits are numerous. Let me count the ways.
Why you should make soups to freeze
You get it your way.
When you make bulk batches of soup, you’re presumably making a few different kinds, particularly those that you like. When you do this, you get to enjoy the soups that no one else likes!
I don’t have to force feed it to anyone or make a smaller batch. I just cook what I like and divide it into 2-cup portions, perfect for a quick soup lunch.
Everyone else gets his or her own way.
Likewise, every other member of the household gets his choice of soup.
When I make three kinds of soup in one cooking session, that means that three kinds of soup will be stored in the freezer for later. Everybody has the chance to be happy on Soup Night.
This is a great way to handle meal planning for different diets.
Meals come together quickly.
Lunchtime can come together in a matter of minutes. It doesn’t take long to thaw/reheat soup in the microwave or by placing the container in cold water. Add some bread and a side salad and the meal is served.
Meals are healthier.
Not only can I get my kids to eat more vegetables in soup, but I can also control the salt intake because we’re eating homemade soups instead of canned.
Soup is good food.
Soup is comfort food, especially when you’re under the weather. And who wants to cook when you’re sick? Having some homemade soup in the freezer makes it easy to enjoy comfort food, even in less than perfect circumstances.
Tips for freezing soup
Stock up on the right containers.
I’ve tried wide mouth, quart size canning jars with plastic lids, but it you don’t thaw ahead of time, it is difficult to get frozen blobs of soup out of the jars. With plastic or silicone, the little cube of soup pops right out for stovetop or microwave reheating.
Use common ingredients.
One of the biggest time saving techniques in freezer cooking is to use common ingredients. Since soups often share many vegetables and broths in common, you can easily prep a lot of these ingredients and combine them in different ways for variety.
Make several batches at one time.
I own two stockpots and an instant pot. But, I also have several crockpots. I could potentially have many different kinds of soup cooking at one time. Use what you have to make bulk batches of soup to freeze.
Choose a variety of soups to please everyone.
If you’re making three or four soups for the freezer at one time, make at least one kind that will please the picky eater in your crowd. This will serve you in many ways, especially on the night when he really doesn’t like what everyone else is eating. Pull out a container of soup he does like.
Be sure to scroll down for soup recipes that freeze well.
Go light on the garlic and spices.
Flavors can intensify in the freezer. Use a light hand in the preparation and adjust the seasonings on the serving end.
Buy or borrow a stick blender.
A friend told me how wonderful it was to use in soups. I was a skeptic. But, now I’m a believer. I’ve used this immersion blender for many years and am amazed at how easy it is to use.
In the past, I’ve always blended soups in batches in the food processor. What a hassle and mess! This gadget is fantastic — and stores in a drawer out of sight.
What are your favorite soups to make to freeze?
This post was originally published on April 4, 2011. It has been updated for content and clarity.