Best Way to Efficiently Freezer-Store Soups, Broths and Stews

April 3, 2012

Author Notes: I am a bit of a recycling/conservation nut in the kitchen. And I never have enough freezer space. So I developed these techniques. Hope they might be helpful to you!LE BEC FIN

Makes: different quantities


  • soups
  • stocks
  • stews
  • sauces
In This Recipe


  1. Beef and Chicken (etc)Stocks: No way do I ever have room in my freezers to store stock. When I make any stock, after chilling and removing the fat layer, I significantly reduce/cook down the stock to a rather rubbery dark colored 'demi glace' (half ice). I pour the demi into a rectangular tub,to a depth of no more than 2 inches. Freeze it, flip it out onto a cutting board and cut it into cubes and then toss the cubes into a tub or ziploc bag. (Waste of saran to wrap each cube separately.)
  2. Soup and sauce storage: Black plastic rectangular take-out containers (the kind with the clear domed lids) are ideal for freezing soups and sauces, but I use them to hold/give shape to the food, not to store the food. I line my rectangles with saran that hangs over the sides. I fill the saran with a pre-measured amount of soup or sauce or stew (like 1 or 2 people's worth of soup.) Then I place the containers on a rimmed sheet pan and freeze them flat. Once frozen, i flip out the containers and tightly wrap the overhanging saran - around the product. I label the product and stack them in a ziploc bag.(This takes up much less space than stacked up containers with their raised lids.) Rectangles and squares fit much better than rounds into a packed freezer.
  3. I practice these techniques with liquids because I am a batch cook i.e. I always make and freeze multiple servings of each thing. For soups and stews, it's usually at least 10 servings. It hardly takes any more time to cook 10 servings of something than it does to cook 4 servings of something.

More Great Recipes:
Condiment/Spread|Stew|Soup|Sheet Pan

Reviews (4) Questions (0)

4 Reviews

shoestringmama April 4, 2013
My mom used this method when she cooked up soups - she used 8" square baking pans and used foil around the saran wrap - they stacked very nicely in our freezer and 1 was just enough for our small 3 person family. Plus she'd use the same baking pan to defrost the soup in. I'm lucky enough to have enough freezer room so I can freeze soups in large glass jars or in plastic storage containers - just enough to feed my daughter and myself. For a moment I was transported back to my childhood and my mom's wonderful soups - thank you for reminding me of those great memories as it was quite a few years back!
AntiquarianCooks January 10, 2013
I love smart people!
Author Comment
LE B. April 7, 2012
I finally posted photos of these!
BoulderGalinTokyo April 4, 2012
Good idea of cutting your frozen cubes! --I just use an ice cube tray, even veggies. Like spinach I blanch, then wind round and round to fit cube tray.