A freezer full of homemade soup is the best kind of insurance. One big pot on a Sunday becomes five or six lunches, costs very little and beats anything in a carton. Here’s how to do it properly.
Soups that freeze best
- Blended veg soups — squash, carrot and coriander, leek and potato, tomato. Smooth soups freeze beautifully.
- Lentil, bean and pea soups — hearty, cheap and very freezer-friendly.
- Brothy soups — freeze the broth and add pasta or noodles fresh when you reheat, or they go mushy.
Soups heavy with cream or milk can split in the freezer. Freeze them without the dairy and stir it in when you reheat.
Cool it quickly and safely
Don’t leave a big pot out overnight. Get soup cooled and into the fridge or freezer within about two hours of cooking. Splitting it into smaller containers helps it cool much faster.
Freeze it smart
- Freeze in single portions so you only defrost what you need.
- Leave a little space at the top — liquids expand as they freeze.
- Label with the name and date. Most soups are best eaten within about three months.
- Freezer bags laid flat freeze fast and stack neatly.
Reheat it properly
Defrost in the fridge overnight, or reheat gently from frozen with a splash of water. Stir as it heats and make sure it’s steaming hot all the way through before eating. Only reheat soup once.
Make it taste fresh again
A squeeze of lemon, a handful of fresh herbs, a swirl of yoghurt or a crunchy topping brings a frozen soup straight back to life.
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