Yes, you can freeze your soup but as long as you don’t make this still too common mistake.

Fall is well here, and with it, soup season is off to a flying start. Perfect for warming up and full of flavor, soups are ideal for preparing meals in large quantities and enjoying them for several days. They are also both comforting and above all balanced.

But what if you have too many leftovers? Freeze your soup seems like an obvious solution to avoid waste and make it easier to organize meals in advance. However, as with many foods, certain errors should be avoided to maintain nutritional qualities preparation and not compromise your health.

What mistake to avoid when freezing your soup?

Several mistakes should be avoided. But the main one is filling your containers to the brim. Many people make this mistake by thinking optimize the space within their containersbut it’s actually a trap! When a soup freezes, it expands. Heat is also an element to take into account since the soup will expand when reheated. Be careful of the liquid which could overflow.

How to freeze soup properly?

So, certain actions must be carried out carefully to avoid any inconvenience. To properly freeze your soup, start by let it cool completely. Then place it in containers suitable for freezing, avoiding filling them to the edge.

You can easily make individual portions, perfect for a quick meal when you don’t have time. If you lack airtight and rigid boxesresealable freezer bags can also do the trick.

Fill each bag leaving some headspace, seal it avoiding air pockets, then place it flat in the freezer.

Soups that can be easily frozen

Some soups lend themselves particularly well to freezing. Smooth soupslike those with tomato and squash, retain their texture well. Soups with chunks, like stews or bean soups, also hold up well to freezing, as long as you avoid putting pasta in them.

This is because pasta becomes mushy after freezing. It is better to add them when reheating for a better result. Toppings like croutons or fresh herbs should also be added when serving to maintain their texture and flavor.

Also read:

Editor

After training as a journalist at ESJ Paris and several experiences in the women’s press, I chose to combine my two passions: writing, cooking and more precisely…