The Complete Guide to Freezing and Storing Soup

One of the greatest things about soup is that it’s inherently meal-prep friendly. Make a big batch on Sunday, and you’ve got lunches (or dinners) for the week — or the month, if you freeze it properly. But not all soups freeze equally well, and the difference between a perfectly frozen soup and a sad, watery mess comes down to technique.

The Basic Rules of Freezing Soup

Before we get into specifics, here are the fundamental principles that apply to all soups:

1. Cool Before Freezing

Never put hot soup directly in the freezer. It raises the temperature of your freezer, potentially affecting other foods, and creates large ice crystals that damage texture. Cool soup to room temperature first (within 2 hours for food safety), then refrigerate until cold before freezing.

Quick cooling trick: Transfer soup to a shallow container and place it in an ice bath in your sink. Stir occasionally for even cooling.

2. Leave Headspace

Liquids expand when frozen. Leave at least 1 inch of space at the top of containers to prevent cracking or lid popping.

3. Remove Air

Air is the enemy. Whether using containers or bags, remove as much air as possible to prevent freezer burn.

4. Label Everything

Trust me, you will not remember what that container of brown liquid is in three months. Label with:

Name of soup
Date frozen
Number of servings

Best Containers for Freezing Soup

Freezer-Safe Plastic Containers

Pros: Reusable, stackable, widely available Cons: Can stain, takes up space even when empty

Look for containers specifically marked “freezer-safe” — regular plastic containers can crack at low temperatures.

Freezer Bags

Pros: Lay flat for space-efficient storage, cheap, easy to remove air Cons: Single-use, can leak if not sealed properly

Pro technique: Lay bags flat on a baking sheet to freeze, then store upright like files in a filing cabinet. Flat-frozen soups thaw much faster.

Mason Jars

Pros: Reusable, no plastic, great for single servings Cons: Glass can crack if temperature changes too quickly; requires straight-sided jars

Important: Only use wide-mouth, straight-sided jars (no shoulders). Leave 2 inches of headspace and don’t put lids on tightly until fully frozen.

Silicone Molds and Bags

Pros: Flexible, reusable, easy to pop out frozen portions Cons: More expensive upfront

These are great for freezing soup in specific portion sizes.

How Long Does Soup Last?

Storage Location	Duration
Counter	2 hours max
Refrigerator	3-4 days
Freezer	2-3 months (best quality)

Note: Soups remain safe to eat beyond 3 months frozen, but quality degrades. Fats can become rancid, and freezer burn affects texture.

Soups That Freeze Beautifully

These soups actually improve after freezing — the flavors meld and develop:

Bean soups — Black bean, white bean, lentil
Broth-based soups — Chicken noodle (without noodles), vegetable soup
Chili — All varieties freeze exceptionally well
Tomato-based soups — Tomato soup, minestrone
Puréed vegetable soups — Butternut squash, carrot, cauliflower
Meat-based soups — Beef stew, chicken soup, pork pozole

Soups That Don’t Freeze Well (And How to Handle Them)

Soups with Pasta or Rice

Problem: Pasta and rice absorb liquid and become mushy when frozen and reheated. Solution: Freeze the soup base without the starch. Cook fresh pasta or rice when ready to serve and add it to the reheated soup.

Soups with Potatoes

Problem: Potatoes can become grainy and mealy after freezing. Solution: If the soup has chunky potatoes, remove them before freezing or mash them into the soup so they’re undetectable. Puréed potato soups freeze better than chunky ones.

Cream-Based Soups

Problem: Dairy can separate and become grainy when frozen. Solution: Freeze the soup base without dairy. Add cream, milk, or cheese when reheating. Alternatively, soups made with coconut milk freeze much better than those with dairy cream.

Soups with Fresh Herbs

Problem: Fresh herbs lose their bright flavor and color when frozen. Solution: Freeze the soup without herbs. Add fresh herbs when serving.

Egg-Based Soups

Problem: Eggs curdle and become rubbery. Solution: Add egg (like in avgolemono or egg drop soup) after reheating.

The Proper Way to Freeze Soup

Step 1: Make the Soup

Prepare your soup as usual, but if you know you’ll freeze it, consider these adjustments:

Slightly undercook vegetables (they’ll finish cooking when reheated)
Hold back pasta, rice, potatoes, dairy, and fresh herbs
Season lightly (you can adjust when reheating)

Step 2: Cool Quickly and Safely

Transfer to a shallow container
Place in ice bath if possible
Stir occasionally for even cooling
Cool to room temperature within 2 hours

Step 3: Portion Appropriately

Think about how you’ll use the soup:

Single servings (1-2 cups): Perfect for lunch at work
Family portions (4-6 cups): Great for quick weeknight dinners
Ice cube portions: Perfect for adding to other dishes or making smaller amounts

Step 4: Package Properly

Leave 1-2 inches headspace for expansion
Remove as much air as possible
Seal tightly
Label with name and date

Step 5: Freeze Flat (for Bags)

Lay bags flat on a baking sheet
Freeze until solid (about 2-3 hours)
Transfer to upright storage

How to Thaw and Reheat Frozen Soup

Best Method: Overnight Refrigerator Thaw

Transfer soup from freezer to refrigerator
Allow 24 hours to thaw completely
Reheat on stovetop until bubbling

Quick Method: Cold Water Bath

Keep soup in sealed container or bag
Submerge in cold water
Change water every 30 minutes
Thaws in 1-2 hours depending on size

Emergency Method: Stovetop from Frozen

Place frozen soup block in pot
Add splash of water to prevent sticking
Cover and heat over low
Stir occasionally, breaking up chunks as it melts
Increase heat once melted; simmer until hot throughout

Microwave Method

Transfer to microwave-safe container
Heat at 50% power in 2-3 minute intervals
Stir between intervals
Not ideal for large portions (uneven heating)

Never thaw soup at room temperature — this puts it in the bacterial “danger zone” (40-140°F) too long.

Signs Your Frozen Soup Has Gone Bad

Freezer burn: Dry, discolored patches (still safe but poor quality)
Off odors: Any sour or unpleasant smell when thawed
Ice crystals inside packaging: Sign of temperature fluctuations
Unusual color changes: Especially graying of meat
Slimy texture: After thawing, indicates spoilage

When in doubt, throw it out.

Meal Prep Strategy: Building a Soup Freezer

Here’s how I keep my freezer stocked:

The Monthly Batch Day

Once a month, I make 2-3 large batches of different soups and freeze them in mixed portions. This gives variety without cooking from scratch every time.

The “Cook Once, Eat Twice” Method

Whenever I make soup for dinner, I double the recipe. We eat half fresh, and half goes in the freezer. Zero extra effort, double the meals.

The Soup Base Strategy

Freeze plain, unseasoned soup bases that can become different soups:

Plain tomato soup base → add cream for tomato bisque, add beans for minestrone, add rice for stuffed pepper soup
Plain chicken broth with vegetables → add noodles for chicken noodle, add dumplings for chicken and dumplings, add tortillas for chicken tortilla soup

Quick Reference: Soup Freezing Cheat Sheet

Soup Type	Freezes Well?	Special Instructions
Bean/Lentil	Excellent	Freeze as-is
Broth-based	Excellent	Remove pasta/rice before freezing
Tomato	Excellent	Freeze as-is
Puréed vegetable	Excellent	Freeze as-is
Cream-based	Fair	Add dairy when reheating
Potato	Fair	Mash or purée before freezing
Seafood	Fair	Best eaten fresh
Egg-based	Poor	Add eggs when reheating

The Bottom Line

Freezing soup is one of the best ways to make home cooking sustainable and practical. With proper technique, you can have homemade soup ready in minutes on any busy night.

My biggest tip? Start thinking of soup as a freezer staple, not just fresh food. When you make soup with freezing in mind, you’ll make different (and often better) choices about ingredients and portions. That’s how I keep my family fed with homemade food even on the busiest weeks — and you can too.