How to Freeze Soup So It Reheats Perfectly Every Time

Hearty Winter Vegetable Soup — Credit:
Brie Goldman

Freezing soup is a smart way to save time, reduce food waste, and enjoy quick, delicious meals later.
Cool soup completely, use freezer-safe containers, and portion wisely to ensure safe storage and easy reheating.
Not all soups freeze equally well, but simple adjustments can help preserve flavor and texture for most recipes.

There is no such thing as too many leftovers, especially when it comes to soup. Stowing some in your freezer for a rainy day is always a smart move, and knowing how to freeze soup is an essential skill. An hour or so of stovetop cooking can turn into multiple ready-to-eat meals that go from Tupperware to table in minutes.

Make a large pot, and some or all of it can easily be frozen for later. Freezing soup is also a budget-friendly way to meal prep; cooking in big batches helps lower costs and stretch your ingredients. We're sharing the best way to freeze soup, no matter the type. Also, the right way to thaw and reheat soup so it tastes just as good as it did when you made it.

Can You Freeze Any Soup?

When it comes to freezing, not all soups are created equal, but don’t worry—there are workarounds to make it easy to freeze just about any soup with a few minor adjustments.

Soups That Freeze Well

These soups freeze perfectly without any intervention:

Broth-based soups like chicken noodle, vegetable, and minestrone
Bean and lentil-based soups
Chili (does this count as soup? We give a resounding yes!)
Puréed vegetable soups like tomato basil, butternut squash, and pumpkin

Soups You Can Freeze With Caution

With some other soups, you will need to take a few precautions. Soups with dairy, such as milk, cream, and yogurt, tend to separate in the freezer, making reheating more tricky. Soups with pasta or rice can develop a mushy texture once frozen. And potato-heavy soups can become slightly grainy and unpleasant when exposed to the extreme cold of a freezer.

For these harder-to-freeze soups, consider keeping the base separate from the tricky ingredients. Freeze the base separately, then add the dairy, pasta, or rice right before serving.

How to Freeze Soup, Step-by-Step

There are just three simple steps:

Cool completely: Putting hot soup directly into containers in the freezer is a surefire way to ensure harmful bacteria have a place to grow. First, allow the soup to cool to room temperature. Keep it out of the “danger zone” and don’t exceed two hours at room temperature. A good way to speed up the cooling process is by pouring the soup into a shallow vessel ( like a cake pan) to increase the surface area and cool it down more quickly.
Transfer to containers: Once the soup has cooled down, ladle it into containers. Opt for freezer-safe containers with airtight lids, heavy-duty freezer bags (when laid flat, they save space and speed up the eventual thawing process), or single-portion silicone molds.
Portion smartly: No one wants to defrost more soup than necessary, only to have leftovers (again). Rather than freezing a whole batch of soup in one large container, freeze soup in single servings or a container enough to feed your family. Be sure to use kitchen tape to label each container with the recipe name and date it was made.

Liquid expands in the freezer, and this is true with soup. Be sure to leave about 1 inch of headspace at the top of the container to allow for that expansion.

How Long Does Soup Last In the Freezer?

Soup can be safely stored in the freezer for up to six months, but it will have the best quality within two to three months. After that, the flavor and texture may start to deteriorate, so try to enjoy your soup within three months of freezing.

How to Thaw Frozen Soup

Here are the three best methods for safely thawing frozen soup—plus one to avoid.

Overnight in the refrigerator: The easiest and best method is to defrost the soup in its container in the refrigerator. It’s easiest to do this the night before, so it is fully thawed by dinnertime the next day.
Gently reheating from frozen: Transfer the soup from its container to an appropriately sized saucepan and place it over medium-low heat on the stovetop. Heat it gently, stirring occasionally, until the soup is warm. If you’re having trouble dislodging the frozen block of soup from its container, try submerging it in warm water for a few minutes.
Microwaving: Place the frozen soup in a microwave-safe bowl and reheat on a defrost setting in one-minute intervals, stirring between each, until the soup is hot.

What to avoid: Do not thaw soup on the counter at room temperature. This method takes too long—by the time the soup is fully thawed, there is a high risk that harmful bacteria have already grown.

Have you ever noticed that vegetables in frozen soup can start to turn mushy when reheated? If you are making soup and plan to freeze it for later, consider slightly undercooking the vegetables. This way, they will finish cooking through during reheating.

Reheating Soup So It Tastes Fresh

Follow these tips for reheating soup so it tastes just as good as it did the first time.

Reheat slowly: Use medium-low or medium heat. This way, every component in the soup will reheat more evenly—you won’t be left with scalding hot broth and cold shredded chicken.
Stir frequently: Sometimes the ingredients separate when frozen, so stirring often helps bring everything back together.
Save fresh elements for last: Ingredients such as fresh herbs, a splash of cream, or a squeeze of lemon juice are best saved to add at the last minute before serving. They can brighten up a soup that has been in the back of your freezer for months.
Adjust seasoning: Depending on how long the soup has been frozen, the flavor may have begun to deteriorate, so taste and add a pinch of salt if needed.

How to Freeze Soup So It Tastes Just as Good the Second Time