How To Freeze And Store Soup

Leftover soup will last up to three days in the fridge or up to one month in the freezer. Follow these steps to freeze and store soup—you'll have warm comfort food all winter.

How To Freeze Soup

1. First, remember to allow the soup to cool. Refrigerators and freezers cannot cool soups quickly enough to be food safe. Speed up the cooling process by placing the pot of soup in a bath of ice water in the sink. Stir soup often to help release the heat.
2. Package, label, and date a gallon- or quart-size zip-top plastic freezer bag, place it in a bowl and cuff the bag over the edge.
3. Ladle soup into each bag, then let out any excess air and seal.
4. Freeze and lay bags flat in a single layer in the freezer. When frozen, stack bags to save space.

Storing Frozen Soup

You can only store soup containing meat in the fridge for a maximum of four days. For the safest results, you should freeze meat-based soups within three days of making them. For best practices, freeze all soups the day you prepare them.

Soup can stay in the freezer for up to three months if stored properly, but it will be less fresh the longer it sits in the freezer. Also, flavors may dilute because of ice forming, which creates water in the soup when thawing.

Additionally, not all soups freeze the same. Soups with a creamy consistency, like potato or chowders, might not taste good after freezing because it affects the texture making things like potatoes mushy. Rice, beans, and noodle soups might also taste differently. Typically, broth-based soups will freeze well.

Reheating Frozen Soup

When removing frozen soup, first thaw it overnight in the fridge. Next, reheat using a microwave, stovetop, or instant pot. For reference, chowders typically reheat over low heat, and gumbo, stew, and hearty Italian soup reheat over medium-low heat. For all soups, stir occasionally.

Reheat Soup with a Microwave

1. First, remove frozen soup and let it thaw in the refrigerator until partially or entirely softened.
2. Next, you can use a covered microwave-safe bowl to heat the soup in 30-second intervals.
3. Remember to poke holes in the covering for ventilation.
4. Stir after each 30-second interval and continue until reaching the desired temperature.

Reheat Soup with a Stovetop

1. First, remove frozen soup and let it thaw in the refrigerator until partially or entirely softened.
2. Next, turn it over into a pot filled with some water. (Just enough so you won't burn the bottom of the pot.)
3. Continue cooking over medium-high heat, stirring until reaching the desired temperature.

Reheat Soup with an Instant Pot

1. First, remove frozen soup and let it thaw in the refrigerator until partially or entirely softened.
2. Next, turn the soup over into the instant pot on medium heat.
3. Allow soup to cook for five to ten minutes or until it reaches desired temperature. Stir occasionally.