To Freeze Or Not To Freeze: The Hot Soup Dilemma

Freezing soup straight from the pot is not recommended. It is important to let the soup cool down before placing it in the freezer. This is because hot soup can create condensation inside the container, leading to freezer burn. Additionally, putting hot soup directly into the freezer can thaw the other frozen items. To speed up the cooling process, the hot soup pot can be placed in an ice bath and stirred frequently. Once the soup has cooled, it can be transferred to freezer-safe containers or bags, labelled, and frozen.

Let the soup cool completely before freezing to avoid freezer burn

Allowing your soup to cool completely before freezing is an important step to ensure food safety and preserve the quality of your meal.

Firstly, hot soup placed directly into the freezer can increase the temperature of the freezer, thawing other frozen goods. This is not only unsafe but can also impact the quality of your frozen foods. To avoid this, it is recommended to let your soup cool completely before transferring it to the freezer.

Secondly, placing hot soup directly into the freezer can create condensation inside the container. This can affect the quality of your soup, leading to freezer burn and potentially affecting the taste and texture of the soup. Freezer burn occurs when food is exposed to air, causing dehydration and a change in colour and flavour. By letting your soup cool, you reduce the risk of freezer burn and preserve the taste and texture of your meal.

Thirdly, soup needs to be cooled to a safe temperature before freezing to prevent the growth of bacteria. Bacteria thrive in the temperature range of 40°F to 140°F, so it is important to cool your soup quickly to avoid this danger zone. Placing your soup in a container and then into an ice bath is a quick and effective way to cool it down.

Finally, allowing your soup to cool completely before freezing gives you the opportunity to divide it into portions. This makes it easier to freeze in single servings and is more convenient for reheating. It is also a good idea to label your soup with the name, date, and reheating instructions before placing it in the freezer.

Use freezer-safe containers or bags to store the soup

When it comes to storing soup in the freezer, the containers you use are important. The best containers for freezing soup should be durable and easy to fill while taking up minimal storage space. The style of container you choose will depend on how much space you have in your freezer and how much soup you plan to store.

If you're looking for something stackable, standard glass or plastic containers with flat lids are a good option. Pyrex Simply Store Glass Food Storage Containers, for example, are a set of three freezer-safe glass containers with tight-fitting, BPA-free lids that are safe to use in the microwave for easy reheating.

If you're short on space, flexible silicone pouches or plastic bags are a great choice as they can be frozen flat and squeezed into any extra space. Zip Top Reusable 100% Silicone Food Storage Containers are a good option here—they come in a set of three stand-up bags in 8-, 16-, and 24-ounce sizes, so you can freeze small or large portions of soup.

For individual servings, a tray with separate compartments is ideal as it allows you to thaw one serving at a time. Souper Cubes offers both a four-cavity silicone tray with a lid and reusable silicone bags, which have been praised for their durability and ease of use.

If you're looking for a budget option, DuraHome Food Storage Containers are a 44-piece set of plastic freezer containers with lids that come in a range of sizes, including cup, pint, and quart containers.

For small portions, Prepworks freezer pods are a good choice, with each pod holding two tablespoons—perfect for freezing leftover tomato paste or herb butter.

For a shatterproof-glass option, Rubbermaid Food Storage Containers are a great choice, transferring easily from freezer to fridge when it's time to defrost.

No matter which container you choose, remember that soup expands when it freezes, so be sure to leave a little extra space to prevent bursting, especially with glass containers, which can shatter if the contents don't have room to expand.

Label the soup with the name, date and \eat by\ date

It's important to label your soup before freezing it. This will save you a headache down the line and will mean that anyone can easily enjoy the soup you took the time to make and freeze.

When labelling your soup, include the name of the soup, the number of servings, and either the date it was frozen or the date it should be eaten by. It's also helpful to note any ingredients that need to be added when reheating the soup. For example, if your soup contains dairy, you may want to add a note to the label about how much dairy to add after reheating, so you don't have to root around for the recipe later.

You can use painter's tape or masking tape to label your soup, or, if freezing in a glass container, you can use a Sharpie, which washes off with soap and water.

Soups with dairy or noodles don't freeze well

While most soups can be frozen, there are some types that don't freeze well. These include soups with dairy, noodles, pasta, rice, or other grains.

Soups with dairy, such as milk, cream, cheese, or non-dairy alternatives like almond or coconut milk, tend to separate and turn grainy when frozen and reheated. This results in a less appetising texture and appearance. To avoid this, it's best to leave out the dairy when initially freezing the soup and simply add it in when reheating.

Similarly, soups with noodles, pasta, rice, or grains can also be problematic when frozen. These starchy ingredients tend to soak up a lot of liquid, which can make them fall apart and create a less soupy consistency. They may also become overly soft and mushy. Again, the solution is to cook these ingredients separately and add them to the soup when it's time to serve.

By following these tips, you can ensure that your frozen soups with dairy or noodles maintain their flavour and texture, providing a delicious meal even after being frozen and reheated.

Freeze soup in portions to make reheating more convenient

Freezing soup in portions is a great way to ensure you always have a hearty meal ready to go. Here are some tips to make the process more convenient and efficient:

Cool the Soup Completely Before Freezing:

It is important to let your soup cool down completely before transferring it to freezer bags or containers. This step helps to reduce the risk of foodborne illness and prevents freezer burn. To speed up the cooling process, place the hot soup pot in an ice bath and stir frequently to lower the temperature.

Separate into Portions:

Divide your soup into portions suitable for individuals or your family size. This makes reheating more convenient and avoids wasting food. You can use freezer bags or freezer-safe containers for this purpose.

Choose the Right Containers:

If using freezer bags, opt for high-quality freezer bags that are thicker and sturdier. Place the bags on a baking sheet or in a plastic container to freeze them flat, which will allow for easier stacking and storage once they are frozen. Alternatively, you can use freezer-safe glass or plastic containers, ensuring they are the right size for your portions.

Leave Extra Space:

Remember that liquids expand when frozen, so always leave some extra space in your bags or containers. For containers, leave at least 1/2 inch of headspace to accommodate expansion during freezing.

Label and Date:

Always label and date your frozen soup. Include the name of the soup, the number of servings, and the date it was frozen or the date by which it should be consumed. You can also add any reheating instructions or additional ingredients that need to be added when reheating.

Reheating:

When reheating frozen soup, it is best to thaw it overnight in the refrigerator. You can then use a microwave, stovetop, or Instant Pot to reheat the soup. For soups with dairy or pasta, add the dairy products or cook the pasta separately and add them to the soup during the reheating process.

Frequently asked questions