A Complete Guide to Soups You Can Freeze and Soups You Can’t
Love making a big batch of soup? We explain which soups freeze well and which ones won't taste very good if they're frozen.
Can You Freeze Potato Soup?
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.
Can You Freeze Chicken Noodle Soup?
Chicken noodle soup is a wonderful make-ahead meal—I like to make a batch early in the winter and freeze it for the inevitable winter cold. The trick to freezing chicken noodle soup is to remove all noodles from the soup (or just leave them out while cooking). Noodles and grains will soak up moisture and become gummy and unpleasant.
Can You Freeze Broccoli Cheese Soup?
Unfortunately, dairy-based soups generally don’t freeze well—including broccoli cheese soup. The texture can separate or become grainy. If you really want to freeze broccoli cheese soup, avoid bringing it to a boil after freezing, and stir in fresh milk or sour cream.
Can You Freeze Bean Soup?
Yep! Bean soups freeze super well, whether they’re made with whole beans or pureed. Good news, because beans are rich in protein and super affordable. For the best texture and flavor, eat within three to six months.
Can You Freeze Lentil Soup?
Yep! Lentil soups also freeze well. Lentils stand up to freezing whether they’re whole or blended. Wrap them well and freeze for three to six months for the optimal texture and taste. One exception: if the recipe calls for grains, like rice, the texture of the soup might be gritty after defrosting.
Can You Freeze Butternut Squash Soup?
Butternut squash soup freezes well, whether it’s pureed or chunky. It will freeze better if it doesn’t include dairy, so consider omitting the cream, or consume the frozen soup in three months for the best texture.
Can You Freeze Cabbage Soup?
You betcha. Cabbage soup freezes well. Let it cool completely and freeze for up to three months for the best taste and texture.
Can You Freeze French Onion Soup?
French onion soup is one of our favorites: it’s a totally decadent soup made from humble ingredients. You can freeze it, but there’s a catch. The soup itself freezes well, but the cheese-and-bread topping won’t hold up in the freezer, so leave that off.
Can You Freeze Tomato Soup?
Most tomato soups freeze well. The easiest and least fussy to freeze are dairy-free versions, which will keep in the freezer for up to six months. Soups with dairy, like cream or milk, should be reheated slowly, over low heat. Don’t let them boil, or the dairy will curdle.
Can You Freeze Vegetable Soup?
Classic vegetable soups are the ultimate comfort food, and are easy to make in bulk. Leftovers freeze well, and they’ll keep for up to six months.
Can You Freeze Split Pea Soup?
Homemade split pea soup is a lunch classic. Making a big batch and freezing extras is a smart way to enjoy healthy soup for days. Freeze in single portions for a quick meal. Store in the freezer for up to six months.
Can You Freeze Cheese Soup?
Sadly, your delicious, creamy cheese soup won’t freeze well. The texture of dairy won’t hold up to being frozen and reheated; it might get grainy or separate. Plan to eat up the cheese soup within a few days of cooking.
Can You Freeze Ham and Bean Soup?
Ham and bean soup freezes well, just like other bean soups. A gentle reheat will keep the ham tender. Freeze for up to three months.
Can You Freeze Taco Soup?
Taco soup is the ultimate comfort food recipe. Most recipes are perfectly suited for freezing, and you can keep them frozen up to six months. Avoid freezing soups with cheese or dairy in the recipe; you can always add it after defrosting.
Can You Freeze Italian Wedding Soup?
Italian wedding soup is a labor of love to prepare, so it makes sense to want to freeze leftovers. You can freeze extra soup, but make sure to omit the pasta, which will get soggy if frozen.
Can You Freeze Chicken Wild Rice Soup?
Nothing’s cozier than chicken and wild rice soup on a cold winter night. Chicken rice soup doesn’t freeze well, however, because the rice will soak up the liquid and become soggy.
Can You Freeze Egg Drop Soup?
Egg drop soup is best enjoyed when it’s freshly made; it won’t freeze well at all. The texture of the egg and broth will deteriorate. You can freeze the broth base and add the eggs to defrosted broth.
Can You Freeze Mushroom Soup?
Creamy mushroom soups shouldn’t be frozen. Like other dairy-based soups, mushroom soup will get gritty or separate when defrosted.
Can You Freeze Zuppa Toscana Soup?
The rich and creamy zuppa Toscana should be eaten as fresh as possible for the best texture and taste. The soup won’t freeze well for two reasons. First, the dairy will separate and have an unpleasant texture when defrosted. Secondly, the potatoes in the soup will fall apart and taste gritty.
Can You Freeze Miso Soup?
Miso soup is a simple soup to make. You may freeze miso soup for up to six months, if tightly sealed in the freezer. Avoid adding vegetables to the soup for the best texture, and be sure to give the soup a good stir while reheating.
Can You Freeze Cheeseburger Soup?
We love a big batch of cheeseburger soup. Alas, this delicious and hearty soup won’t freeze well; it’s too dairy-rich. The creamy cheese and milk won’t taste so creamy after freezing, and it may separate.
Can You Freeze Pumpkin Soup?
Yes, pumpkin soups generally freeze well. Store them tightly sealed in the freezer for up to three months for the best texture. If you’ve added dairy to the soup, be sure to reheat it gently, without allowing it to boil.
Can You Freeze Chicken Gnocchi Soup?
A delicious and comforting alternative to more common chicken soups, chicken gnocchi soup is best enjoyed while it’s freshly made, as the gnocchi will soak up the broth. The soup won’t freeze well, because the gnocchi will become soggy, and the creamy broth may separate.
Can You Freeze Sweet Potato Soup?
Naturally creamy and smooth sweet potato soup is a perfect match for the freezer. You can freeze sweet potato soup for up to six months.
Can You Freeze Spinach Soup?
Made too much spinach soup? Most spinach soups can be frozen for up to three months, though freezing spinach can make it soggy.
Can You Freeze Black Bean Soup?
Black bean soup, like most bean soups, will freeze well for up to six months. The texture and taste of bean soups stands up well to freezing and reheating. The only trick is to leave out any dairy, like sour cream, which shouldn’t be frozen.
Can You Freeze Avocado Soup?
Avocado soup is delicious! Many recipes call for dairy, like sour cream, to give the soup its creamy texture. Dairy-based soups don’t freeze well; the texture won’t be very appealing.
Can You Freeze Turkey Noodle Soup?
You can freeze turkey noodle soup, but there’s a caveat: noodles don’t freeze well. They’ll soak up the liquid and become soggy. If you want to freeze the turkey soup, simply omit the noodles.
Can You Freeze Vegetable Beef Soup?
Definitely freeze leftover vegetable beef soup! Most vegetable soups will freeze well for up to six months. Avoid soups with potatoes, which will become gritty and disintegrate after thawing.
Can You Freeze Barley Soup?
Absolutely! Chunky, veggie-centric barley soup is perfect for a big batch cooking session. Leftovers will keep well in the freezer for up to six months. Reheat slowly to preserve the best texture, especially if the soup includes beef.