How to Freeze Soup and Store It Like a Pro
Updated: Mar. 10, 2023
Avoid the heartache of freezer burn and mushy leftovers by learning how to freeze soup.
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Soup is the ultimate make-ahead freezer meal. Because most soups can be stored in the freezer for at least three months, it’s a great dish to make on a Sunday afternoon and enjoy for weeks to come.
However, learning how to freeze soup is not as simple as tossing your chicken tortilla soup in the icebox. There are a few tricks to freezing soup that ensure it’ll taste just as good as it did when it was fresh.
Can You Freeze Soup?
In most cases, yes. But unfortunately, you can’t freeze any ol’ soup. Just like how some foods freeze better than others, some soup recipes are better suited for preserving.
Avoid Freezing Soup with Starch
Certain starches tend to soak up all the liquid when frozen and become soggy when reheated. That’s why we avoid freezing soups that contain:
- Pasta
- Rice
- Cubed potatoes
That being said, there are a few exceptions to the rule. Pureed potatoes, like the kind found in this Slow Cooker Sweet Potato Soup recipe, end up just fine. And interestingly enough, barley keeps its texture and shape when frozen, so consider making one of these comforting barley soup recipes if you’re looking for a filling soup. Otherwise, hold the pasta, rice or potatoes and add them back in once the soup has thawed.
Think Twice Before Freezing Dairy-Based Soups
We recommend avoiding freezing most dairy-based soups, as the soup tastes grainy once reheated. But if you’d really like to freeze dairy-heavy leftovers like chowder, there are a few tricks to help the soup taste as creamy as day one:
- Avoid boiling the soup before freezing and as you reheat.
- Try whisking a little heavy cream or sour cream into the soup as you reheat.
- Gradually add a cornstarch slurry to the reheated soup. Two parts cold liquid with one part cornstarch will do.
The best way to avoid the odd texture? Like our advice for starches, hold the dairy. If the recipe calls for toppings like cheese or cream, it’s best to exclude that ingredient until you’re ready to serve. Simply add it back in when you’re reheating the thawed soup. There are different advantages to using broth or stock as a base, too.
What are the Best Soups to Freeze?
While the rules above may seem limiting, trust us, there are tons of great options for freezer-friendly soups. Our Test Kitchen finds this slow-cooked chicken enchilada soup to be a freezer-favorite as well as this brothy steak soup. Check our complete list of soups that freeze well for more inspiration.
Freezer-Friendly Soups
Italian Beef Vegetable SoupThis hearty vegetable beef soup features a ton of fresh veggies, making it the perfect dish to use up all that summer produce. It's also fantastic during cooler weather! Make sure you serve this Italian soup with some breadsticks, rolls or flaky biscuits. —Courtney Stultz, Weir, Kansas
Easy Portuguese-Style Bean SoupOne day I was looking at Portuguese recipes and decided to put together a bean soup that embraced the bright and spicy flavors of Portugal. My family liked it so much, it became a classic in our household. To save time and work, the sausage, vegetables and herbs can all be prepped in minutes with a food processor. —Steven Vance, Woodland, Washington
Chorizo and Chickpea SoupChorizo sausage adds its own spice to the broth of this soup, creating delicious flavor with no need for more seasonings. And while it's cooking, the whole house smells divine! —Jaclyn McKewan, Lancaster, New York
Mom's Chicken Noodle SoupMy mother was a pastor's wife, and she did a lot of cooking for potlucks. This recipe is one she created herself. I serve it frequently to my husband and to our four children. Every one of them is a hearty eater! —Marlene Doolittle, Story City, Iowa
Hearty Butternut Squash SoupThe comforting combination of squash, meat, beans and veggies makes this my go-to soup in fall. It's full of freshness. —Jaye Beeler, Grand Rapids, Michigan
Chicken Fajita ChowderThis south-of-the-border chowder is one of my favorite slow cooker recipes, and it's a winner at family dinners and potlucks alike. We like ours topped with fresh avocado, shredded cheddar cheese and chili cheese corn chips. —Nancy Heishman, Las Vegas, Nevada
Slow-Cooker Stuffed Pepper SoupI tweaked a recipe I got from one of my best friends, and I couldn't believe how much this soup really does taste like stuffed green peppers! With beef and brown rice, slow-cooker stuffed pepper soup makes a hearty meal on a cold day. —Gina Baxter, Plainfield, IL
Creamy Cauliflower Pakora SoupMy husband and I often crave pakoras, deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic spices and our favorite veggie, cauliflower! —Melody Johnson, DePere, Wisconsin
Spicy Peanut Chicken ChiliWhile spending time in the Southwest, I discovered Mexican peanut chicken and thought it would be fun to make it into a chili. Chipotle peppers give it a nice spice that's extra warming on a cold day. —Crystal Schlueter, Northglenn, CO
Split Pea Soup with Bacon & CrabMany split pea soups use ham and bacon for good, smoky flavor. Taking it one amazing step farther-add crabmeat. Freeze this one without toppings (freeze the cooked bacon separately), then reheat soup in a saucepan. Feel free to add more chicken stock or broth when reheating if you need it. Sprinkle bacon and fresh crab on top of bowls of hot soup. —Stephen Exel, Des Moines, Illinois
Turkey Sausage and Lentil SoupThis recipe was given to me by my son, Chris, and we have it several times during the winter months. —Kathy Mazur, Sarasota, Florida
Italian Sausage Zucchini SoupMy mom used to make this recipe. Whenever I decide to make it, it reminds me of her, taking me back to days of my childhood. —Louise Kline, Fort Myers, Florida
Mexican Cabbage Roll SoupI love sharing our humble and hearty soup made with beef, cabbage and green chiles. A blast of cilantro gives it a sunshiny finish. —Michelle Beal, Powell, Tennessee
Tortellini Primavera SoupYears ago, I found the idea for tortellini with peas and carrots in a magazine. I added my own touch to it. —Kari George, Ellicott City, Maryland
Weeknight Taco SoupThis soup turned out delicious on the first try, when I was working without a recipe. You could also add cooked ground beef or cubed stew meat dredged in seasoned flour and browned for a heartier meal. —Amanda Swartz, Goderich, Ontario
Turkey Sausage Soup with Fresh VegetablesOur family is big on soup. This favorite is quick to make and very tasty, and it gives me plenty of time to have fun with my kids and grandkids while it slow-cooks. —Nancy Heishman, Las Vegas, Nevada
Grandma's Pea SoupMy grandma's pea soup recipe was a family favorite. What makes it different from any other pea soups I have tried is the addition of whole peas, spaetzle-like "dumplings" and sausage. Try it once and you'll be hooked. —Carole Talcott, Dahinda, Illinois
Italian-Style Lentil SoupI cook with lentils often because they're a nutritious, inexpensive source of protein. This low-fat soup is one of my favorite ways to use them. To make it even heartier, add ground beef, cooked sausage or leftover cubed chicken. —Rachel Keller, Roanoke, Virginia
Apple Squash SoupI add a little ginger and sage to this creamy butternut squash apple soup. My family loves it when autumn rolls around. —Crystal Ralph-Haughn, Bartlesville, Oklahoma
Homey Chicken Noodle SoupChicken noodle soup brings back memories of childhood. This revamped version with a healthy twist is a favorite at my house, especially after we've been working outside on a cool day. It takes the chill off.—Cynthia LaFourcade, Salmon, Idaho
Game-Stopper ChiliThis hearty chili with sausage, beef, beans and barley is perfect for the halftime food rush. People actually cheer when they see me coming with my slow cooker! —Barbara Lento, Houston, Pennsylvania
Slow-Cooker Cordon Bleu SoupI've taken this creamy slow-cooker soup to potlucks and teacher luncheons, and I bring home an empty crock every time. When my son's school recently created a cookbook, this was the first recipe he asked me to submit, and his teachers were glad he did. —Erica Winkel, Ada, Michigan
Summer Squash & White Bean SoupI love using summer squash in soups. This dish is hearty as is, but stir in chopped ham for an extra wallop of flavor. Serve it warm or chilled. —Sara Hornbeck, Knoxville, Tennessee
Contest-Winning Easy MinestroneThis minestrone soup recipe is special to me because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it’s full of nutrition and low in fat. —Lauren Brennan, Hood River, Oregon
Turkey & Noodle Tomato SoupTurn V8 juice, veggies and ramen noodles into a wonderful soup that takes just a few minutes to make. I like to serve it with biscuits. —Jennifer Bridges, Los Angeles, California
White Bean Soup with MeatballsIt tastes like it's from scratch, but my Italian-inspired soup uses lots of shortcuts. For a meatball in every bite, chop them up—with an egg slicer! —Carole Lotito, Hillsdale, New Jersey
Curried Ham & Split Pea SoupThis soup is great for stocking in the freezer and the curry gives it a warmer flavor, which goes so nicely with the salty ham. —Trisha Kruse, Eagle, Idaho
Gyro SoupIf you’re a fan of lamb, don’t pass up this Greek-style soup. Seasoned with classic flavors of rosemary, marjoram and mint, it will transport you straight to the Mediterranean! —Bridget Klusman, Otsego, Michigan
Hearty Sausage MinestroneAs a teacher, I appreciate quick and easy recipes. If I make this for just my husband and me, we have leftovers for lunches. But when there are more people at the table, every bit is eaten. —Tami Stoudt, Evans, Colorado
Slow-Cooker Butternut Squash SoupMuch of the work for this soup can be done in advance, and it keeps all day in the slow cooker. The recipe can easily be doubled if you’re feeding a crowd. Once you’ve tried it, try mixing it up—add sage or savory with the thyme, or replace the thyme with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. —Jennifer Machado, Alta, California
What’s the Best Way to Freeze Soup?
It’s simple to learn how to freeze soup, follow along for our best tips.
Step 1: Pick a Portion Size
Freezing soup in one- or two-person portions not only helps the soup freeze faster but is the perfect plan for a make-ahead lunch or dinner for smaller families. Consider what works best for you before you freeze.
Step 2: Choose the Right Soup Container
- For those who don’t like to wait for soup to thaw: Try the round, reusable kind like these freezer-safe Twist ‘n Loc containers from Ziploc ($11). When you’re ready to eat, run cold water over the outside of the container to loosen. The soup will pop right out into a stockpot or Instant Pot for easy reheating.
- For those who want to maximize freezer space: Ladle cooled soup into freezer-safe quart- or gallon-sized plastic bags. Freeze flat and stack once the soup is fully frozen. (This is one of our favorite freezer organization tips!)
Step 3: Cool the Soup
You’ve been simmering that amazing slow cooker soup for hours; don’t let your hard work go to waste! Always be sure to let your soup cool to room temperature before moving into a freezer container. Then, stick it in the fridge to cool the temp down (to somewhere below 40°) before freezing. This is a universal tip to remember when freezing food.
It may seem fussy, but if you toss hot soup into the freezer, it will develop large ice crystals and freeze unevenly. (Which means mushy soup when it thaws!) Cooling soup also protects the contents of your freezer. No one wants the hot soup’s steam to thaw out all the other food.
Step 4: Avoid Freezer Burn
While freezer-burned food is safe to eat, it might not taste that great. Luckily, freezer burn is easy to avoid! The ice crystals responsible for the burn are caused by exposure to air, so the first step in protecting your food from freezer burn is to keep the air out.
This becomes a little tricky when freezing soup, as liquid expands when frozen. (Think: cracked soup containers!) It’s important not to overfill or underfill the container. When storing soup, leave about ½ in. of headroom in the vessel.
And if you’re particularly concerned about freezer burn, cover the surface of the liquid with plastic wrap, smooth the plastic so that it makes contact over the surface of the food, then put the lid on the container. Using freezer-safe air-tight containers, like these from Arrow ($15) helps keep the air out, too.
Step 5: Label, Label, Label
Have mystery food that’s been lurking at the back of your freezer? Say no more! Before placing soup in the freezer, label the outside of the container with the name of the recipe, date and reheating instructions. For example: Flavorful White Chili; January 9th; Reheat on stovetop and top with shredded cheese. This will help you remember what the food is, how long it’s good for and if there are any extra steps to finish up the recipe.
Pro tip: Our Test Kitchen loves to use Post-it Extreme Notes ($20 for 12 pads) to label food containers. They stay sticky over long periods of time and are water-resistant.
How Long Does Homemade Soup Last in the Freezer?
For best quality, soups will last about 3 months in the freezer, though certain vegetable-based broth soups can be safely enjoyed 6 months or more out.
If you don’t like pushing your luck with that guideline, use the classic test: when in doubt, throw it out. If it smells and looks funky, give it the toss. Read up on our complete guide to how long leftovers last.
Craving soup? Try our contest-winning soup recipes.
Souper Cubes are our new go-to for freezing soup, pasta sauce and broth. You can get them on Amazon.
Contest-Winning Easy MinestroneThis minestrone soup recipe is special to me because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it’s full of nutrition and low in fat. —Lauren Brennan, Hood River, Oregon
Best Ever Potato SoupYou'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. —Coleen Morrissey, Sweet Valley, Pennsylvania
Classic French Onion SoupEnjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah
Comforting Chicken Noodle SoupA good friend made us this rich, comforting, creamy chicken noodle soup after the birth of our son. It was such a help to have dinner taken care of until I was back on my feet. This yummy dish is so simple to fix that now I give a pot of it (along with the recipe) to other new mothers. —Joanna Sargent, Sandy, Utah
If you're a fan of creamy soups, try out these heart-warming recipes next time you're feeling under the weather!
Ceylon Chicken Curry Noodle SoupThis comforting chicken curry noodle soup is a take on a soup I ate during childhood. It is loaded with ingredients to boost your immune system and can easily be made vegan or vegetarian. —Sarita Gelner, Chesterfield, Missouri
Taco Twist SoupThe fun, family-friendly twist in this taco soup is the spiral pasta. I lightened this soup by substituting black beans for ground beef. —Colleen Zertler, Menomonie, Wisconsin
Slow-Cooker Sweet Potato Chocolate Mole SoupThis recipe is perfect for those days when you’re craving something just a little bit different. It’s spicy, flavorful and a delightful excuse to open up a bar of chocolate—if you’re the type of person who needs an excuse! —Colleen Delawder, Herndon, Virginia
Bratwurst SoupI came up with this recipe one day when I had some leftover bratwurst. It has been a favorite of my husband's ever since and is requested whenever the guys are hanging out. —Anna Miller, Churdan, Iowa
Chicken Potpie SoupMy grandmother hand-wrote a cookbook. She included this amazing pie crust, and I added this delicious chicken potpie soup for it. —Karen LeMay, Seabrook, Texas
Potato Cheese Soup with SalmonI started cooking for a harvest crew when I was 10 years old. Now, 40 years later, my husband and I live in the heart of a potato-growing area. One year, this recipe won me a prize! —Nancy Horsburgh, Everett, Ontario
Red Pepper SoupWhile I don't have scientific proof of it, Red Pepper Soup works for me as a head cold remedy! It is a good gift to take when visiting a sick friend, too. For a pretty touch, top the soup with grated cheese and parsley. We enjoy it with jalapeno cheese buns. You can also serve it with warm garlic bread. —Barb Nelson, Victoria, British Columbia
Slow-Cooker Pork PozoleI make this heartwarming stew with pork ribs and hominy often. It's a filling recipe of lightly spiced comfort. —Genie Gunn, Asheville, North Carolina
French Lentil and Carrot SoupIt’s crazy how just a few ingredients can make such a difference. Using finely chopped rotisserie chicken in this recipe makes it perfect for a busy weeknight meal, but you can leave the chicken out if you prefer. —Colleen Delawder, Herndon, Virginia
Hearty Manhattan Clam ChowderThis veggie-packed clam chowder is savory and satisfying. Butter up some crusty bread and you'll have yourself a complete meal. —Carol Bullick, Royersford, Pennsylvania
Southwest-Style Wedding SoupI turned leftover ground chicken into meatballs and dreamed up this cozy southwestern soup. Now my Italian family asks for it over traditional wedding soup. —Teena Petrus, Johnstown, Pennsylvania
Deb's Mushroom & Barley SoupNothing is more comforting than coming home to this rich soup! I prepare the ingredients the night before and start the slow cooker on my way out the door in the morning. —Debra Kamerman, New York, New York
Slow-Cooker Cordon Bleu SoupI've taken this creamy slow-cooker soup to potlucks and teacher luncheons, and I bring home an empty crock every time. When my son's school recently created a cookbook, this was the first recipe he asked me to submit, and his teachers were glad he did. —Erica Winkel, Ada, Michigan
Spicy Cheeseburger SoupThis creamy and spicy cheeseburger soup brings my family to the table in a hurry. I love the warming zip of cayenne, but it also tastes terrific without it if you like milder flavor. With a few simple side dishes, this soup is a full meal.
Neighborhood Bean SoupEven though I'm single, I make multiple servings of everything. Actually, this tendency has helped me to get to know my neighbors. A few of them always volunteer to be my guinea pigs whenever I try out a new recipe or two. —Cheryl Trowbridge, Windsor, Ontario
Turkey Corn ChowderThis thick and rich turkey corn chowder uses up Thanksgiving leftovers. Every so often, my grandmother would even add chopped hard-boiled eggs to this chowder to give it a nice richness. —Susan Bickta, Kutztown, Pennsylvania
Homey Chicken Noodle SoupChicken noodle soup brings back memories of childhood. This revamped version with a healthy twist is a favorite at my house, especially after we've been working outside on a cool day. It takes the chill off.—Cynthia LaFourcade, Salmon, Idaho
Quick and Healthy Turkey Veggie SoupI freeze our leftover turkey at the holidays so we can enjoy meals like this year-round. This soup is especially delicious on a chilly fall or winter day. If you're looking for a dish that's more filling, add some cooked pasta. —Joan Hallford, North Richland Hills, Texas
Cauliflower SoupThis cheesy recipe is way tastier than any other cauliflower soup I've tried! We like it with hot pepper sauce for a little extra kick. —Debbie Ohlhausen, Chilliwack, British Columbia
Apple Squash SoupI add a little ginger and sage to this creamy butternut squash apple soup. My family loves it when autumn rolls around. —Crystal Ralph-Haughn, Bartlesville, Oklahoma
Mom's Chicken Noodle SoupMy mother was a pastor's wife, and she did a lot of cooking for potlucks. This recipe is one she created herself. I serve it frequently to my husband and to our four children. Every one of them is a hearty eater! —Marlene Doolittle, Story City, Iowa
Mushroom Barley SoupA few years ago, a friend at work shared the recipe for this wonderful soup. With beef, barley and vegetables, it's hearty enough to be a meal. A big steaming bowl with a slice of crusty bread is so satisfying on a cold day. —Lynn Thomas, London, Ontario
Turkey Sausage Soup with Fresh VegetablesOur family is big on soup. This favorite is quick to make and very tasty, and it gives me plenty of time to have fun with my kids and grandkids while it slow-cooks. —Nancy Heishman, Las Vegas, Nevada
Creamy Cauliflower Pakora SoupMy husband and I often crave pakoras, deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic spices and our favorite veggie, cauliflower! —Melody Johnson, DePere, Wisconsin
Quick Sausage Tortellini SoupI love that this soup is easy to make and uses common ingredients found in the pantry. You can use other types of sausage or pasta if desired. —Annalise Lau, Newberg, Oregon
Best Curried Pumpkin SoupI whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. —Kimberly Knepper, Euless, Texas
Golden Butternut Squash SoupI created this soup for my vegan relatives for Christmas Eve, but everyone ended up loving it, too! It's so creamy and delicious. —Susan Sabia, Windsor, California
Chicken, Asparagus & Corn ChowderChicken and asparagus make a light, comforting soup that’s easy to do with common ingredients. If we have rotisserie chicken, it goes into this soup. —Jennifer Vo, Irvine, California
Hearty Beef Barley SoupMy entire family just loves this delicious and comforting soup. Loaded with chunks of tender beef, the rich broth also includes plenty of fresh mushrooms, sliced carrots and quick-cooking barley. —Barbara Beattie, Glen Allen, Virginia
Hearty Split Pea SoupFor a different spin on traditional pea soup, try this split pea soup recipe with corned beef. The flavor is peppery rather than smoky, and a tasty change of pace. —Barbara Link, Alta Loma, California
Cheddar Potato ChowderI only made this soup occasionally because the original recipe was quite high in fat. I doctored it up a bit, using healthier ingredients, and now we eat this rich flavorful chowder more often.—Ellie Rausch of Goodsoil, Saskatchewan
Originally Published: January 09, 2020
