15+ Crowd-Pleaser Healthy Soup Recipes (Freezer Friendly!) (2024)

FAQs

What soups don't freeze well? ›

Experts say potato soup doesn't freeze well. Freezing soups with potatoes can become dry, because potatoes will sponge up moisture, and have a tendency to become grainy when defrosted. Plus, dairy-based soups can separate and lose their creamy consistency. All in all, potato soup is one to enjoy immediately.

The best practice is to freeze all soups the day you prepare them. Soup can stay in the freezer for up to three months if stored properly, but it will be less fresh the longer it sits in the freezer. Also, flavors may dilute because of ice forming, which creates water in the soup when thawing.

How Long Does Soup Last After You Thaw It? Thawed soup—both vegetarian and meat-based—can last three to four days in the fridge before it needs to be consumed, according to FoodSafety.gov.

Go for glass or something reusable like silicone. Do you need an affordable and easy-to-store option? Plastic deli-style containers are a great choice available in a variety of sizes. Plastic, glass, and silicone are all suitable for freezing soup, though glass and silicone will likely last longer.

Turn your big batch of soup into convenient grab-and-go meals by freezing it in individual servings. Quart-size freezer bags (or 4-cup freezer-safe plastic or glass containers) will accommodate a single serving while giving the soup room to expand as it freezes, plus when frozen flat, they stack easily.

Sadly, soups with milk, cream or other dairy may turn grainy or become separated during their stint in the freezer. The best way to a freeze creamy soup? Prepare it up until the point when the dairy is added, then freeze and add the dairy after reheating the soup.

Yes, you can store homemade soup in a freezer bag. Make sure your soup has cooled completely. Add the soup to the bag, lay flat, and freeze.

Jars with tapered sides or straight sides are freezer safe; shouldered jars are not.

This chicken noodle soup can last in the fridge for up to five days in an airtight container. You can freeze it for 3-6 months, which may come in handy. I love using SouperCubes to easily store frozen soup because they can help protect against freezer burn. This soup will reheat well in the microwave or on the stove.

Can I freeze soup in mason jars? ›

Beyond freezing soups, mason jars are fabulous for storing herbs dry goods, leftovers, etc. If you have a local food store with a bulk section that allows you to fill your own jars (like the Concord Food Co-op), wide-mouth jars work better than regular/narrow-mouth jars.

According to the USDA, if food is frozen properly (at 0°F or below) it should be safe to eat indefinitely.

I generally freeze soup with noodles or potatoes in it for no more than a month or 2 so they do not get real mushy. Other soups are likely just fine for a year or more, but I have always eaten mine within 6 months.

Generally speaking, most food should last 3-6 months without succumbing to freezer burn. But wrapping foods properly with freezer wrap (not plastic wrap, which lets a lot of air in), or using air-tight, freezer-safe containers can increase their “shelf” life.

All soup can be frozen, but brothy soups, puréed soups, and soups packed with hearty vegetables and proteins (think: lentil, minestrone, or French onion) freeze better than those made with milk, cream, pasta, or grains.

Sadly, soups with any kind of cream or milk base tend to separate with freezing. This leads to a grainy textured soup that will probably end up poured down the drain after reheating. Try freezing these soups before adding in the dairy, and when it comes time to reheat, you can mix it in on the stovetop.

There are very few that don't. Here are some things you'll want to be careful of: Don't freeze soups with starchy (rice, quinoa, or pasta) elements. Freeze the broth or liquid part apart from the solids; thaw, then add your starch.

You can, however, freeze dishes made with sour cream, such as baked goods and soups, without affecting their texture and taste.