Soup is one of the most comforting and versatile meals you can make, and the best part? Many soups freeze beautifully, making them ideal for meal prep, busy nights, or leftovers. Whether it’s a hearty beef and bean soup, creamy chowder, or a classic vegetable soup, knowing how to freeze soup and reheat it properly ensures your soup stays fresh and flavorful. Hint: not every soup freezes well.
While I make the most soup in the fall and winter I like to make soup all year long. When I make soup I almost always make 2x or even 3x the recipe so I have enough to freeze. This is one of the best ways to feed ourself and your family homemade meals.
If you plan to cook from scratch, having a chest freezer can make a huge difference. You can shop locally or even order one online. This is the starter one we got (we’ve upgraded to something larger now).
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Why Freeze Soup?
Freezing soup isn’t just convenient it also helps you keep delicious homemade meals on the table all year long. One of my favorite meals is to simply reheat frozen soup. Here are 4 reasons you should freeze your Soup.
- Save time – Make a big batch and enjoy it over weeks.
- Reduce waste – Preserve leftovers instead of letting them go bad.
- Plan meals ahead – Perfect for busy weeks or when you need a quick lunch or dinner.
- Stretch your ingredients – Use seasonal produce or bulk-cooked meat without worrying about spoilage.
There are other ways to save soup for later – you can learn more in out complete guide to making homemade soup.
Step-by-Step Guide to Freezing Soup
1. Cool the Soup Completely
Hot soup should never go straight into the freezer. Rapid cooling helps prevent ice crystals and maintains texture. Let your soup sit at room temperature for 20–30 minutes, or place it in the refrigerator for faster cooling. This also saves energy so your freezer doesn’t have to bring the soup temperature all the way down to freezing.
2. Choose the Right Container to Freeze Soup
Use freezer-safe containers such as:
- Plastic containers with tight-fitting lids
- Freezer-safe glass jars (leave extra space for expansion)
- Heavy-duty freezer bags (lay flat to save space)
Tip: Leave about 1–2 inches of headspace in containers because soup expands when it freezes.
My favorite method for freezing currently is to use freezer bags. I have a stack of these in the freezer and they are easy to label and thaw.
3. Portion Wisely
Consider individual servings for lunch or single meals, and larger containers for family dinners. This prevents thawing more soup than you need. I use to do this a lot. I would freeze smaller servings, but with a family of 5, we always need more than one serving. This might work best if you are making a lot of soup for 1-2 people.
4. Label and Date
Always label your containers with the soup name and date frozen. Most soups can safely be frozen for 2–3 months, though some heartier soups last up to 6 months. Don’t skip labeling. I used to forget to label my frozen soup all the time and thought I would remember when I made it. Huge mistake! Take a hint from me and label your soup.
5. Freeze Quickly
Place the containers in the coldest part of your freezer. Flat freezer bags can be stacked for faster freezing and space-saving storage.
Soups That Freeze Well
Before you just start throwing ALL your soup in the freezer, it’s important to know that not all soups freeze well. If I’m making a soup with cream or noodles, I wait until after I thaw it to put in these ingredients. Here is a quick guide to which soups freeze well and which to avoid:
- Vegetable soups – Avoid adding potatoes or pasta before freezing; add fresh when reheating.
- Hearty bean soups – Beans freeze well, but avoid overcooking before freezing.
- Meat soups – Cooked chicken, beef, or turkey works perfectly.
- Chili and stew-style soups – Thick soups hold up beautifully.
Soups to avoid freezing:
- Cream-based soups with dairy may separate; add cream or cheese after thawing.
- Noodle or rice-heavy soups may become mushy; cook noodles separately and add after reheating.
Download your free Printable on how to store soup.
How to Reheat Frozen Soup
Once you’ve frozen your soup, the next step is how to thaw and reheat your frozen soup. The best way to do this is to thaw the soup in the fridge. This does take a little planning so
- Thaw in the refrigerator overnight for the best texture.
- Reheat gently on the stove over medium-low heat, stirring occasionally.
- If needed, add a splash of broth or water to restore consistency.
- Add any delicate ingredients (like pasta, rice, or cream) just before serving.
Tip: Avoid microwaving frozen soup directly in a sealed container. Use a microwave-safe bowl and stir occasionally.
Final Tips
- Freeze soup in smaller portions for easier thawing.
- Cool soups quickly to prevent bacterial growth.
- Add toppings like herbs, cheese, or avocado after reheating, not before freezing.
- Keep a few freezer bags in your kitchen for easy storage and organization.
Freezing soup is a game-changer for meal prep and busy weeknights. With these tips, you can enjoy homemade soup anytime without the stress of cooking from scratch.
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