Too Much Soup
You wake up one morning feeling like a bowl of soup would be nice for dinner.
You pull out the old soup pot and start throwing in your favorite ingredients.
Before long, you have a massive quantity of a happily bubbling stew.
Related Product: Enjoy your next bowl of soup in a cute and cozy Ceramic Soup Mug (click to view on Amazon)
You sit down, enjoy your delectable concoction, and get a sweet cozy feeling.
Once supper is finished, you go back to the kitchen to do the dishes and realize you have at least ten more bowls worth of stew left.
There’s no way you can eat it all before it goes bad in the fridge.
The only option is to freeze your soup.
Can Soup be frozen?
Like a lot of foods, soup can be frozen, and it freezes quite well.
Especially the broth-based soups that don’t have a ton of fats in them.
Making a bunch of soup and freezing most of it is what a lot of people do, including me.
There’s nothing better than pulling some homemade soup out of the freezer, heating it, and having tasty warm cozy soup in minutes with no mess.
See Also: Best Soup Thermoses (Food Jars, Flasks)
Noodles are the only thing in a soup that doesn’t freeze well.
If you are making extra soup with noodles to freeze, you can do two things to stop the noodles from getting super mushy when you reheat the soup.
The first thing you can do is leave the noodles out altogether.
When you are going to reheat some soup, boil the noodles and add them to the soup once it’s heated.
The second thing you can do is add the noodles to the soup right before it’s done cooking, so they only cook for a few minutes.
When you reheat the soup, they will cook all the way, and you won’t have overcooked noodles.
How to Freeze Soup?
There are many ways to freeze soup, and each has its benefits.
The first and most straightforward way is to simply let your leftover soup cool completely, put it in a container in the desired proportions, and stick it in the freezer.
This way works well if you have sturdy containers (click to view on Amazon) that can hold up well in the cold freezer temperatures.
Remember not to fill the container entirely because the soup will expand a little when it freezes, and you don’t want the lid to pop off or the container to break.
When you want your soup, pull it out of the freezer a few hours or even a day ahead of time to let it thaw.
It will take longer to soften the soup the natural way in a container because it’s so thick.
You could thaw it in the microwave too if you didn’t have time to plan ahead.
The second and my favorite way to freeze soup is to put it in a freezer bag.
You can use any size of freezer bag depending on how much soup you want in each portion.
First, let your soup cool off completely, then pull out the bag you wish to use and spoon the soup into the bag.
This part can get a little messy if you have a thick soup and a small bag but just take your time.
Don’t overfill the bag because the soup will expand when it freezes, and it can break the bag.
The reason I like this way so much is the soup freezes flat, so you are left with bags that are about 1-inch thick.
It can save a ton of freezer space because the soup bags can be placed under other items or stacked on top of each other.
When you are ready to eat your soup, it only takes a few hours to thaw it because it’s so thin. It thaws and warms fast in the microwave as well.
You can heat it in the bag, a bowl, or a pot, depending on your preferences.
The only downside to this method is the bag usually is not reusable, and you have to keep buying more.
One solution to that is to buy reusable freezer bags (click to view on Amazon), it’s also the better thing to do for the environment.
Another more creative way people have started freezing soup is using muffin tins (click to view on Amazon) to freeze the soup in small muffin-sized pucks.
Once the soup is frozen in the muffin tin, take them out and place them in a bag.
The reason people do this is, so they don’t lose any soup to the sides of the freezer bag.
For me, I don’t think the small amount of the soup that’s left on the bag is a huge deal, but if it’s something that you don’t like, the muffin tin method is the way to go.
Just make sure you take the frozen pucks out of the bag before they thaw and put them in a pot or bowl.
However you decide to freeze your soup, it’s a great idea because you can have soup whenever you want and you won’t be stuck eating the same soup for a week.
Want to try out some new soup recipes? Check out this list of the top 10 coziest soups for this winter.