Storage Tips
Tips for Freezing Soup Now, so It’ll Actually Taste Good Later
Our best tips on making (and keeping) big batches of soup delicious.
Photo by Ty Mecham

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13 Comments
ajoyfulsound
January 26, 2021
I freeze in glass jars and use a sharpie to label them. The sharpie washes off with soap and water.
Carol
October 4, 2020
My favorite method of storing stocks/soups/stews is to freeze in "Souper Cubes" which I learned about on Food52. I bought (on Amazon) the 1 cup version (2 pack). I love this product! Great space-saver in the freezer. Check it out.
anjali
August 26, 2020
wow!! the wonderful recipe I was following the same recipe https://www.bhatoora.com/
Cynthia N.
November 11, 2018
I bought Oprahs soup chicken and wild rice and I froze it today and now I see it says refrigerate don't freeze .Can I defrost it by placing in warm water and then cook on stove or is there is some reason I can't eat it now
Jess
February 1, 2017
I have recently frozen some chili in freezer ziplock bags. I took a small bag out of the the freezer to use for lunch for the next couple of days and placed it the fridge over night. I noticed this morning that there was some water in the bag... do you think it is still safe to eat? I made sure to squeeze as much air out of the bag before closing it so not sure if that is normal to have extra liquid inside or not. Thanks!!
Patty
October 3, 2016
Hi Rebecca! I have been making a lot of your Broths recently and freezing them. Recently, I purchased a pressure canner and am wondering if you have advice about pressure canning the broths instead of freezing?
Rebecca
October 3, 2016
Hi Patty! I think pressure canning is another wonderful way to preserve your broth and will free up your freezer space. :)
Marion G.
September 17, 2016
When I make stock, after straining, I reduce by at least half and chill in a dish to a depth of 1-2 inches. When it is set (meat jello!), I cut it like brownies, place on sheet pan and freeze. Keep the frozen squares in a zip lock bag and grab what you need. It can be added straight for flavor, or added to water to make broth. Takes up less space.
For soup I also find it handy to freeze, then remove from container and vacu-seal it in a bag. Remove block from bag and let thaw in pan. :)
For soup I also find it handy to freeze, then remove from container and vacu-seal it in a bag. Remove block from bag and let thaw in pan. :)
Rebecca
October 3, 2016
This is a great strategy -- especially since freezer real estate is so precious!
Rebecca
September 14, 2016
Hi Nancy,
Thank you and excellent point! The freezer is an invaluable place to have a stock making bag, to place veggie scrapings and bones.
Thank you and excellent point! The freezer is an invaluable place to have a stock making bag, to place veggie scrapings and bones.
Nancy
September 14, 2016
Very useful compendium.
New to me is info that (tempered) glass can go in the freezer.
Last, both for no-scraps-left-behind & better flavor, I wish you had reminded people to use the freezer to collect scraps like vegetable trimmings and chicken bones until they have enough to make a new broth.
New to me is info that (tempered) glass can go in the freezer.
Last, both for no-scraps-left-behind & better flavor, I wish you had reminded people to use the freezer to collect scraps like vegetable trimmings and chicken bones until they have enough to make a new broth.
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