How to Freeze Soup Perfectly Every Time

Make the most of your soup by freezing, thawing, and reheating it properly. Here’s what you need to know:

Greg DuPree

Frozen soup lasts much longer than refrigerated soup. Soup stored in the fridge should be consumed within three to five days, while soup stored in the freezer will stay good for up to three months. Certain soups may be safe to eat after that time frame, but they will lose quality.

Related: 40 Soups That Freeze Fantastically

All soups can be frozen, but some types freeze much better than others. The best candidates for freezing are broth-based soups with or without veggies and/or meat. Avoid freezing soups that have:

• Dairy. No matter how thin or thick it is, creamy soups can’t withstand the freezer. The milk or cream will start to separate and curdle when you heat it back up—and that’s no fun for anyone.
• Noodles or rice. We know, this one’s a bummer. But pre-boiled starch just can’t handle being frozen, thawed, and then heated again. If you want to freeze something like chicken noodle soup, your best bet is to freeze only the broth, veggies, and chicken—add the noodles after it’s been thawed and reheated.

Read more about which soups you should (and shouldn’t) freeze here: 5 Types of Soup That Don’t Freeze Well

Jennifer Causey

Freeze your soup perfectly every time with these simple tips:

• Choose the right container. When it comes to freezing soup, there are plenty of options. We recommend gallon-sized bags—they hold a lot of liquid and can lie flat, conserving freezer space. You can also use quart-sized bags if you want to freeze individual portions. As long as you’re sure it’s freezer-safe, though, you can use just about any food-safe, airtight container you like (Pssst: These top-rated 32-ounce deli containers have more than 2,000 five-star reviews—and you can 24 of them for just $16.99 on Amazon).
• Use ice cube trays for broths. Just pour the liquid into an ice cube tray, freeze overnight, then store the frozen soup cubes in a freezer-safe container. This tip works especially well with homemade stocks and broths. Since you’re able to use just what you need, there’s no reason to thaw and reheat the whole batch multiple times.
• Cool the soup completely before freezing. Like, completely. Otherwise it will freeze unevenly and the texture will be gross. Cool it to room temperature first, then let it sit in the fridge for a few hours before transferring it to the freezer.

Move the soup from the freezer to the fridge the night before (or, at the very least, a few hours before) you plan to reheat it. Then you can easily toss it in the microwave or on the stove to warm it up before eating.