How to Freeze Soup

Soup can take a while to make, which is why many people like to make a bunch at one time, and then freeze it for later. Unfortunately, one of the biggest mistakes one can make is placing hot soup directly into the freezer. The second biggest mistake is to let it cool at room temperature, which can lead to dangerous bacterial growth. This article will teach you how to chill and freeze soups quickly and safely.

Part 1

Part 1 of 2:

Preparing Soup for Freezing

1
Plan ahead when making the soup. Not all items freeze well, so if you are making your soup with the intention of freezing it, you might want to exclude these items. You can add them in fresh when you are reheating the soup later.
- Items that don't freeze well include: cream, eggs, fresh herbs, and pasta.^{[1]XResearch source}
- Veggies freeze well, but you may want to slightly undercook them to better preserve texture.^{[2]XResearch source}
- If you are freezing soup that already has these items in it, don't worry. There are a few things you can do to preserve their texture and flavor.
2
Fill a sink with ice, and add enough water to turn the ice into a slush. You will have to chill your soup first before you can place it into the freezer. If you put hot soup into the freezer, you will risk thawing the other items in there. The soup also won't freeze evenly, or fast enough to prevent bacterial growth.^{[3]XResearch source}
- Plan ahead. The ice bath needs to be level with the soup, once you put the pot in.
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3
Pour the soup pot into new, metal container and place it into the ice bath right after you take it off the stove.^{[4]XResearch source} Metal loses heat a lot quicker compared to other materials, such as glass or plastic. If you have a lot of soup, consider dividing it into smaller metal containers, and sticking all of them into the ice bath.
- The ice bath must be level with the soup. If it is too deep, drain some water/ice. If it is too shallow, add some more water/ice.
4
Stir the soup every 10 to 15 minutes. This will help distribute the cold throughout the soup. It will also help it cool more evenly. You can use an ordinary spoon, or for even faster results, a cooling paddle. Cooling paddles are plastic paddles that are filled with water and then frozen solid. Commercial kitchens use these to stir hot soups to make them chill faster.
- Consider placing a fan next to the soup. This will help move warm air away from the soup.
As the soup cools, the ice will begin to melt. When this happens, you will need to drain the excess water, and add even more ice. The ice bath should always be level with the soup. It should also always be filled with ice, and not just cold water.
Use a clean, meat or cooking thermometer to gauge the temperature. Once the soup reaches 40°F (4°C), you place it into the freezer.^{[5]XResearch source}
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Part 2

Part 2 of 2:

Packaging and Freezing Soup

1
Choose a plastic, re-sealable, freezer-safe bag. These bags are usually thicker and more durable than your average sandwich bag. If you are freezing a lot of soup, consider using different sized bags for different portion sizes, such as gallons and quarts.
- Plastic bags will save space in your freezer. If you are hesitant about using plastic bags and don't care about saving space, use a plastic box with a tight-fitting lid instead.
Write the name of the soup and the date using a permanent marker. Frozen soup will not last forever, and needs to be used within a certain amount of time. Dairy-based soups will only last 2 months, while broth-based soups will last 3 months. Any longer, and the taste and texture will be compromised.^{[6]XResearch source}
This will hold the bag stable. Make sure that the jar is large enough to hold the bag.^{[7]XResearch source} If you are using a plastic container, set the container down on a stable surface.
Use a ladle to transfer the soup from the pot to the bag. If you are using a plastic container, leave ½ to 1 inch (1.27 to 2.54 centimeters) of space between the soup and the lid. This will allow for the soup to expand while freezing. It will also reduce the chances of freezer burn.^{[8]XResearch source}
Pull the bag out of the jar, and squeeze out as much air as you can. An easy way to do this is to close the bag most of the way, and then to press the air out. Seal the bag tightly. If you are using a plastic container, simply place the lid on tightly.
6
Place the soup into the freezer. Lay the bag(s) flat on the bottom of the freezer. When they freeze and become solid, you can stack them to save space.^{[9]XResearch source} If you are using plastic containers, you don't have to wait for the soup to freeze. You can simply stack them from the start.
- Soups that contain grains and starches, such as beans, pasta, or potatoes, can go mushy. To keep this from happening, place the soup towards the back of the freezer. The temperature is most consistent there.^{[10]XResearch source}
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Tips

Divide large amounts of soup into smaller portions. They will chill and freeze faster. They will also defrost and reheat faster too.^{[11]XResearch source}
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Defrost soup by placing it in the fridge the night before you plan on using it.^{[12]XResearch source}
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Reheat thick, creamy soups, such as chowder, over low heat. Reheat other types of soup, including stews and gumbos, over medium-low heat.^{[13]XResearch source}
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