Freezing Soups
- Most soups freeze well, except those containing cheese, cream, or other dairy products since they may separate and curdle when the frozen soup is thawed and reheated.
- For successful frozen soups: Freeze soups without these particular ingredients, then add when gently reheating.
- Freeze soups in individual microwave-proof containers for a quick microwaveable lunch or snack.
- Creamed soups generally do not freeze well.
General process for the best results when freezing soup:
- Allow the soup to cool.
- Portion approximately 2 full ladles per zip lock sandwich bag or small container.
- Remove excess air from the bag or container as you seal it.
- Rinse the sealed bags under the tap if necessary.
- Lay the soup bags flat or set containers on a cookie sheet.
- Slide the pan into your freezer overnight.
- Next day remove the pan and put the individual serving bags or containers into a larger gallon size freezer bag.
- Store frozen soup for months.