Quick Answer
Yes, it is perfectly safe and advisable to freeze most homemade soups. Freezing is an effective way to preserve soups for several months while retaining much of their flavor and nutritional value. Most soups freeze well, including broth-based soups, cream soups, chowders, and chili. Take care when freezing soups with dairy, pasta, rice or starchy root vegetables.
Benefits of Freezing Soup
Freezing soup has many benefits:
- Extends shelf life – Soup can be kept frozen for 2-3 months.
- Saves money – Make large batches and freeze portions for quick meals later.
- Saves time – Thaw and reheat for an easy, homemade meal.
- Retains nutrients – Frozen quickly, soups maintain vitamins and minerals.
- Maintains flavor – Frozen soups retain much of their original taste.
Tips for Freezing Soup
Follow these tips for best results when freezing soups:
- Cool the soup – Chill in the refrigerator before freezing so it freezes quickly.
- Portion it out – Freeze soup in usable portions for easy thawing.
- Use freezer containers – Choose containers meant for freezing to prevent cracking.
- Remove air – Leave 1⁄2 inch of headspace to allow for expansion.
- Seal tightly – Use airtight lids or heavy-duty freezer bags.
- Label – Mark contents and date so you know what’s inside.
- Eat within 2-3 months – For best quality and taste, don’t freeze too long.
How to Thaw and Reheat Soup
Thaw and reheat frozen soups properly for safety and quality:
- Thaw in refrigerator overnight before reheating.
- Reheat on stove over medium heat, stirring occasionally.
- Bring soup to a boil or 165°F for food safety.
- If needed, add a little liquid or cream to adjust consistency.
- Avoid reheating more than once.
Types of Soup That Freeze Well
Nearly any soup can be frozen, but these types hold up best:
- Broth-based – Chicken noodle, minestrone, beef barley, vegetable.
- Hearty bean and veggie – Chili, lentil, split pea, tomato.
- Thick stews – Beef stew, chicken pot pie filling.
- Cream soups – Broccoli, potato, cauliflower; omit cream first.
- Chowders – Corn, clam, seafood; freeze without cream.
- Saucy vegetable – Ratatouille, curried squash.
Soups to Freeze with Caution
Use care when freezing these types of soup:
- Soups with pasta or rice – Can become mushy. Add them later.
- Soups with cream or milk – Can curdle or separate. Add after thawing.
- Soups with potatoes – Potatoes can turn mealy. Cook potatoes later.
- Cheese-based – Separate and freeze broth. Add cheese after reheating.
- Seafood soups – Avoid freezing too long. Add seafood later if needed.
How Long Does Soup Last in the Freezer?
Frozen properly, most soups stay safe and retain good quality for 2-3 months:
- Broth-based soups – 2-3 months
- Thick stews and chilis – 2-3 months
- Cream soups – 1 month
- Soups with seafood – 1 month
- Cheese-based soups – 1 month
For best flavor and texture, use frozen soups within recommended time. Discard if freezer-burned or past date.
Packaging Soup for the Freezer
Choose suitable packaging to freeze and store soup:
- Freezer bags – Ideal for flat storage; remove air before sealing.
- Plastic containers – Choose rigid ones suitable for freezer; leave headspace.
- Mason jars – Allow headspace for expansion; double bag to prevent breaks.
- Aluminum pans – Disposable, stackable option if not transporting soups.
Avoid glass jars which may crack. Label all packages with contents and date.
Freezer Soup Storage Tips
- Lay bags flat to freeze quickly – Then stand upright for storage.
- Place containers upright and let an inch for expansion.
- Stack soups neatly so you can identify and access easily.
- Freeze in meal-sized portions for easy thawing and serving.
- Ensure freezer maintains 0°F or below for safety and quality.
- Avoid overloading freezer or air can’t circulate properly to keep cold.
Storing Thawed Soup
Use thawed soup within 3-4 days. To store, move thawed soup from freezer into refrigerator or follow safe soup storage guidelines:
- Broth-based soups – 3-4 days
- Thick stews and chilis – 3-4 days
- Cream soups – 3-4 days
- Soups with seafood – 1-2 days
Do not refreeze soups after thawing. Reheat thawed soup to a full boil before eating for food safety.
Can All Soups Be Frozen?
Nearly all soups can be frozen, but some require special care:
| Soup Type | Yes/No | Special Instructions |
|---|---|---|
| Broth-based | Yes | None needed |
| Cream soups | Yes | Freeze broth only, add cream after thawing |
| With pasta/rice | Yes | Cook pasta/rice after thawing to avoid mushiness |
| With potatoes | Yes | Add diced potatoes after thawing to keep from getting mealy |
| With cheese | Yes | Freeze broth only, add cheese after reheating |
| With seafood | Yes | Use within 1 month for quality |
So most soups can be frozen, just take care with dairy, pasta, rice, potatoes, and cheese.
Conclusion
Freezing is an easy, cost-effective way to preserve homemade soups for 2-3 months while retaining much of their flavor, texture, and nutrients. Prepare soup for the freezer by chilling, portioning in airtight containers, and labeling. Thaw frozen soup overnight in the refrigerator before reheating to a full boil. Most soups freeze well, but take special care with those containing dairy, starch, potatoes, or seafood. Following proper freezing, storage, and thawing methods will keep homemade soups safe and delicious until ready to enjoy.
