Avoid the heartache of freezer burn and mushy leftovers by learning how to freeze soup.
How to Freeze Soup
Updated on Oct. 03, 2024
Soup is the ultimate make-ahead meal. Because most homemade soups can be stored in the freezer for at least three months, it’s a great dish to make on a Sunday afternoon and enjoy for weeks to come. However, learning how to freeze soup isn’t as simple as tossing your chicken noodle in the icebox.
Here are a few tricks to freezing soup that ensure it’ll taste delicious after it’s thawed.
How to Freeze Soup
Step 1: Pick a small portion size
Freezing soup in one- or two-person portions helps the soup freeze faster. It’s the perfect size for a make-ahead lunch or dinner, too.
Step 2: Choose the right container
- If you don’t like to wait for soup to thaw: Try the round, reusable kind like freezer-safe Twist ‘n Loc containers from Ziploc. When you’re ready to eat, run cold water over the outside of the container to loosen. The soup will pop right out into a stockpot or Instant Pot for easy reheating. You can also try Souper Cubes, which are like ice cube trays but for soup servings.
- If you want to maximize freezer space: Ladle cooled soup into freezer-safe quart- or gallon-sized plastic bags. Freeze flat and stack once the soup is fully frozen. (This is one of our favorite freezer organization tips!)
Step 3: Cool the soup
You’ve been simmering that amazing slow cooker soup for hours; don’t let your hard work go to waste! Let your soup cool to room temperature before transferring to a freezer container. Then, stick it in the fridge to bring the temp down (to somewhere below 40°F) before freezing. This is a universal tip to remember when freezing food.
It may seem fussy, but if you toss hot soup into the freezer, it will develop large ice crystals and freeze unevenly. (Which means mushy soup when it thaws!) Cooling soup also protects the contents of your freezer. You don’t want hot soup to thaw out all the other food.
Step 4: Avoid freezer burn
While freezer-burned food is safe to eat, it might not taste that great. Luckily, preventing freezer burn is easy. The ice crystals responsible for the burn are caused by exposure to air, so the best prevention is to keep the air out.
This becomes tricky when freezing soup, as liquid expands when frozen. It’s important not to overfill or underfill the container: When storing soup, leave about 1/2 inch of headroom.
If you’re particularly concerned about freezer burn, cover the surface of the liquid with plastic wrap, smooth the plastic so that it makes contact over the surface of the food, then put the lid on the container. Using freezer-safe airtight containers helps too.
Step 5: Label the soup
Before placing soup in the freezer, label the outside of the container with the name of the recipe, date and reheating instructions. For example: white chili; January 9; Reheat on stovetop and top with shredded cheese. This will help you remember what the food is, how long it’s good for and if there are any extra steps to finish up the recipe.
Pro tip: Our Test Kitchen use Post-it Extreme Notes to label food containers. They stay sticky over long periods of time and are water-resistant.
Best Soups to Freeze
Just like some foods freeze better than others, some soup recipes are better suited for preserving. Broth-based soups tend to freeze better than creamy soups. Most brothy soups filled with chopped vegetables and diced or shredded meat freeze well. Our Test Kitchen finds this slow-cooked chicken enchilada soup to be a freezer-favorite as well as this brothy steak soup.
Freezer-Friendly Soups
White Chicken ChiliFolks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just the right amount of zip. This is our favorite white chicken chili recipe. —Taste Recipes Test Kitchen
Turkey Sweet Potato ChiliSwapping ground turkey for ground beef lightens up this chili. —Rachel Lewis, Danville, Virginia
Hunker down this winter with these hearty soup recipes.
Vietnamese Chicken Meatball Soup with Bok ChoyThroughout Vietnam there are many kinds of soups, “canh,” served all year long. I particularly love enjoying this warm, flavorful bowl of Vietnamese chicken soup on laid-back weekends, but it's also great packed in a Thermos for lunch. It's the perfect bok choy soup, too! —Brenda Watts, Gaffney, South Carolina
Roasted Tomato SoupJust before the first frost of the season, we gather up all of the tomatoes from my mom’s garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto. —Kaitlyn Lerdahl, Madison, Wisconsin
Minestrone SoupThis minestrone soup recipe is special to me because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it’s full of nutrition and low in fat. —Lauren Brennan, Hood River, Oregon
Italian Beef Vegetable SoupThis hearty beef soup features a ton of fresh vegetables, making it the perfect dish to use up all that summer produce. It's also fantastic during cooler weather! Make sure you serve this flavorful soup with some breadsticks, rolls or flaky biscuits. —Courtney Stultz, Weir, Kansas
Chorizo and Chickpea SoupChorizo sausage adds its own spice to the broth of this soup, creating delicious flavor with no need for more seasonings. And while it's cooking, the whole house smells divine! —Jaclyn McKewan, Lancaster, New York
ChiliMy dad and father-in-law are the gurus in our chili-loving clan. But after my honeymoon to New Mexico, where I was inspired by the fresh and fragrant chile peppers at the Santa Fe farmers market, I felt it was time to introduce them to my spicy, meaty version with a touch of masa harina, dubbed the best chili recipe. —Sarah Farmer, Taste Recipes Culinary Director
Sausage and Lentil SoupSpicy sausage and chicken broth flavor the milder lentils and beans in this sausage and lentil soup recipe. Tomatoes and spinach add color while goat cheese tops it off with a bit of tanginess.
Slow-Cooker Split Pea SoupWhen I have leftover ham in the fridge, I always like to make this soup. Just throw the ingredients in the slow-cooker, turn it on, and dinner is done. —Pamela Chambers, West Columbia, South Carolina
Chicken Noodle SoupMy first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
Slow-Cooked Chicken Enchilada SoupThis crockpot chicken enchilada soup is inspired by the Mexican dish and loaded with southwestern flavors from poblano peppers and enchilada sauce to juicy shredded chicken.
Slow-Cooker Butternut Squash SoupMuch of the work for this soup can be done in advance, and it keeps all day in the slow cooker. The recipe can easily be doubled if you’re feeding a crowd. Once you’ve tried it, try mixing it up—add sage or savory with the thyme, or replace the thyme with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. —Jennifer Machado, Alta, California
Chicken Fajita SoupThis south-of-the-border chowder is one of my favorite slow cooker recipes, and it's a winner at family dinners and potlucks alike. We like ours topped with fresh avocado, shredded cheddar cheese and chili cheese corn chips. —Nancy Heishman, Las Vegas, Nevada
Chunky Chipotle Pork ChiliMy leftover pulled pork chili recipe is a busy cook's dream. Make it ahead and reheat later—it's even better the second day. —Peter Halferty, Corpus Christi, Texas
Slow-Cooker Sweet Potato SoupI love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. —Colleen Delawder, Herndon, Virginia
Italian White Bean SoupHave a refrigerator full of vegetables and a can of beans? That's all you need for a pot of hearty Italian white bean soup.
Chicken and Andouille GumboChicken and andouille gumbo is a hearty one-pot-meal that's packed with bold flavor. It's the perfect dish for dinner parties, holidays or even weeknight dinners.
Butternut Squash and Barley SoupI love to use my garden produce in this veggie-packed soup. Serve it with bread or oatmeal dinner rolls and you have a delicious, healthy dinner. —Julie Sloan, Osceola, Indiana
Butternut Squash and Sweet Potato SoupHere's my go-to recipe for get-togethers with family and friends. Everyone asks for seconds, and they can't believe they are eating something so healthy and vegetarian! It's also a hearty dish for those with food allergies. —Sharon Verea, Thomasville, Georgia
Spicy Peanut Chicken ChiliWhile spending time in the Southwest, I discovered Mexican peanut chicken and thought it would be fun to make it into a chili. Chipotle peppers give it a nice spice that's extra warming on a cold day. —Crystal Schlueter, Northglenn, CO
Traditional Italian Wedding SoupThis recipe for Italian wedding soup results in a truly flavorful, satisfying dish.
Carrie’s Cincinnati ChiliEvery time we have a gathering or company, folks request this. My husband convinced me to enter it in a local chili contest, and I won third place! It's quick and easy. If I don't have fresh garlic, I use minced garlic from a jar. —Carrie Birdsall, Dallas, Georgia
Roasted Cauliflower & Red Pepper SoupWhen cooler weather comes, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. —Elizabeth Bramkamp, Gig Harbor, Washington
Turkey Sausage and Lentil SoupThis recipe was given to me by my son, Chris, and we have it several times during the winter months. —Kathy Mazur, Sarasota, Florida
Italian Vegetable SoupThis Italian vegetable soup combines ground sausage, zucchini and tomatoes for a delicious and comforting meal in just one pot. It's simple, hearty and ideal for busy weeknights.
Chipotle Beef ChiliI love spicy food, so I think this chili really hits the spot. If you are sensitive to chile peppers, start out with one or two chipotles and go up from there. —Steven Schend, Grand Rapids, Michigan
Autumn BisqueI like cozy comfort soups that taste creamy—without the cream. This one’s full of good stuff like rutabagas, leeks, fresh herbs and almond milk. —Merry Graham, Newhall, California
Mexican Cabbage Roll SoupI love sharing our humble and hearty soup made with beef, cabbage and green chiles. A blast of cilantro gives it a sunshiny finish. —Michelle Beal, Powell, Tennessee
Tortellini SoupThis is my favorite soup recipe. It's quick to fix on a busy night and full of healthy, tasty ingredients. It originally called for spicy sausage links, but I've found that turkey sausage, or even ground turkey breast, is just as good. —Tracy Fasnacht, Irwin, Pennsylvania
Pressure-Cooker Black Bean SoupLife can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy thanks to my one-pot cooker! —Angela Lemoine, Howell, New Jersey
Contest-Winning Pizza SoupThis contest-winning pizza soup is a hearty and fun take on the all-time comfort food that is pizza. Try all your favorite pizza toppings, albeit as soup ingredients instead.
Taco ChiliRanch dressing mix and taco seasoning give extra special flavor to my hearty chili. Folks will come back for seconds. —Julie Neuhalfen, Glenwood, Iowa
Chicken Vegetable SoupThis chicken vegetable soup doesn't skimp on the vegetables. A whole chicken is simmered with a garden's worth of veggies for a soup that's as nourishing as it is delicious.
Turkey Sausage Soup with Fresh VegetablesOur family is big on soup. This favorite is quick to make and very tasty, and it gives me plenty of time to have fun with my kids and grandkids while it slow-cooks. —Nancy Heishman, Las Vegas, Nevada
Italian-Style Lentil SoupA nutritious, inexpensive source of protein, lentils are low-fat, lens-shaped seeds that are delicious in salads, sides and soups, like our Italian-style lentil soup that's cozy, comforting and packed with nutrients.
Broccoli Beer Cheese SoupWhether you include the beer or not, this soup tastes wonderful. I always make extra and pop individual servings into the freezer. —Lori Lee, Brooksville, Florida
Butternut Squash Apple SoupThis creamy Butternut Squash and Apple Soup combines the natural sweetness of butternut squash with the tartness of apples, creating a comforting and flavorful dish perfect for chilly days. Whether you’re looking for a cozy lunch or a festive dinner starter, this soup is a versatile and delicious choice.
Beef and Sausage ChiliThanks to multiple meats, a generous helping of beans and the classic chili trifecta of tomatoes, onions and peppers, this slow-cooker beef and sausage chili is tender, filling and oh-so tasty.
Italian Veggie Beef SoupMy sweet father-in-law, Pop Pop, would bring this chunky soup to our house when we were under the weather. We like it so much, we take it to our own friends who need comfort. It always does the trick. —Sue Webb, Reisterstown, Maryland
Beef Barley SoupThis hearty beef barley soup uses a simple blend of mirepoix, broth and steak to make a filling soup with basic ingredients.
Game-Stopper ChiliThis hearty chili with sausage, beef, beans and barley is perfect for the halftime food rush. People actually cheer when they see me coming with my slow cooker! —Barbara Lento, Houston, Pennsylvania
Greek Tomato Soup with OrzoMy recipe for manestra, which means orzo in Greek, is effortless and very easy to make. You need only a few steps to transform simple ingredients into a creamy one-pot wonder. —Kiki Vagianos, Melrose, Massachusetts
Summer Squash & White Bean SoupI love using summer squash in soups. This dish is hearty as is, but stir in chopped ham for an extra wallop of flavor. Serve it warm or chilled. —Sara Hornbeck, Knoxville, Tennessee
Turkey and Black Bean ChiliTypical chilis require hours of cooking, but this turkey and black bean chili recipe can be made in a quick 30 minutes. There's still plenty of flavor, though, thanks to an all-star list of spices and nourishing, tasty ingredients.
Butternut Squash and Sweet Potato SoupCreamy butternut squash and sweet potato soup is chock-full of flavor, nutrients and warming ingredients. Easy to make, using just one pan and an immersion blender, it's the ideal soup for cold nights.
Turkey & Noodle Tomato SoupTurn V8 juice, veggies and ramen noodles into a wonderful soup that takes just a few minutes to make. I like to serve it with biscuits. —Jennifer Bridges, Los Angeles, California
White Bean Soup with MeatballsIt tastes like it's from scratch, but my Italian-inspired soup uses lots of shortcuts. For a meatball in every bite, chop them up—with an egg slicer! —Carole Lotito, Hillsdale, New Jersey
Turkey-Vegetable SoupSomething to be thankful for: turning leftover holiday turkey into this delicious turkey-vegetable soup. Chock-full of herbs, vegetables and orzo, it’s perfect for lunch or dinner.
White Bean Soup with EscaroleThis escarole and bean soup recipe is tasty enough to make everyone forget how healthy it is. Better yet, it's quick and easy.
Minestrone with TurkeyI remember my mom making this soup; now I make it for my kids as often as I can. It's a good way to use up leftover vegetables. Sometimes I add a can of rinsed and drained kidney or garbanzo beans. —Angela Goodman, Kaneohe, Hawaii
Curried Ham & Split Pea SoupThis soup is great for stocking in the freezer and the curry gives it a warmer flavor, which goes so nicely with the salty ham. —Trisha Kruse, Eagle, Idaho
Green Chicken ChiliThis green chicken chili recipe is loaded with tender shredded chicken and hearty navy beans. The spice level can be adjusted by adding extra chiles or finishing the dish with cooling sour cream.
Chunky Sausage Lentil SoupLentils are an inexpensive but nutritious power food, and these days, a hot, filling and flavorful family meal at a great price is a real comfort. My husband just loves this soup and it freezes well. —Donna Scarano, East Hanover, New Jersey
Creamy Carrot & Tomato SoupI often double this recipe and freeze half so we can enjoy a taste of summer during the cold winter months. If I do freeze it, I omit the yogurt and stir it in after the soup's reheated. —Sue Gronholz, Beaver Dam, Wisconsin
Gyro SoupIf you’re a fan of lamb, don’t pass up this Greek-style soup. Seasoned with classic flavors of rosemary, marjoram and mint, it will transport you straight to the Mediterranean! —Bridget Klusman, Otsego, Michigan
Stone Soup RecipeAfter reading the Stone Soup story, our Test Kitchen enjoyed concocting this version of the folktale classic. It’s chock-full of veggies and lots more ingredients…enough for everyone to bring something to add to the fun and flavor!
Soups to Avoid Freezing
Soups with starches
Certain starches tend to soak up all the liquid when frozen and become soggy when reheated. That’s why we avoid freezing soups that contain pasta, rice and cubed potatoes.
That being said, there are a few exceptions to the rule. Pureed potatoes, like the kind found in this sweet potato soup recipe, end up just fine. And interestingly enough, barley keeps its texture and shape when frozen, so consider making one of these comforting barley soup recipes if you’re looking for a filling soup. Otherwise, hold the pasta, rice or potatoes and add them back in once the soup has thawed.
Dairy-based soups
Avoid freezing most dairy-based soups, as the soup tastes grainy once reheated. But if you’d really like to freeze dairy-heavy leftovers like chowder, there are a few tricks to help the soup taste as creamy as day one:
- Avoid boiling the soup before freezing and as you reheat.
- Try whisking a little heavy cream or sour cream into the soup as you reheat.
- Gradually add a cornstarch slurry to the reheated soup. Two parts cold liquid with one part cornstarch will do.
The best way to avoid the odd texture? Like our advice for starches, hold the dairy. If the recipe calls for toppings like cheese or cream, exclude that ingredient. Simply add it back in when you’re reheating the thawed soup.
How long can soup last in the freezer?
For best quality, soups last about three months in the freezer, though certain vegetable-based broth soups can be safely frozen for six months or more. Read up on our complete guide to how long leftovers last.
If you don’t want to push your luck, follow the classic advice: when in doubt, throw it out. If leftovers smell or look funky, toss them.
How to Reheat Frozen Soup
For the quickest cook time, thaw your soup overnight in the fridge. That way, when you get home from work, it’s as easy as bringing the soup to a slow simmer on the stovetop. Stir regularly so that nothing sticks to the bottom as it reheats.
You can also pop your frozen soup cube right into a stockpot and let it melt over low heat. This can take quite a bit of time for larger portions of soup, but it’s a good way to defrost and reheat individual portions.
Next: Explore how to freeze cooked pasta to enjoy it for the entire week.
