Which Soups Are Best for Freezing? Here Are 10 Recipes That Reheat Like a Dream

There’s something universally comforting about a simmering pot of soup — it’s simple, it’s hearty, and it’s nourishing. Best of all, soup recipes almost always yield leftovers that you can freeze for future dinners. 

In theory, freezing soup should be easy — just throw your creation in a container and call it a day. But not all soups freeze equally. Soups with pasta, for example, aren’t ideal for freezing since the noodles can become mushy. And creamy soups aren’t the best for freezing, either. Below, we outline the types of soups that will and won’t freeze well — plus how to reheat your soup so it tastes the same as it did on the day you made it. 

Which soups freeze well? 

• Broth-based soups: Think vegetable soup or minestrone. Clear broths stand up well to the freezing process.
• Legume-based soups: Black bean soup, lentil soup, split pea soup, and even chili freeze well, as legumes tend to hold together well after thawing. 
• Pureed soups with minimal dairy: Soups like butternut squash and tomato soup work well for freezing when the dairy content is minimal. Creamy soups made with alternative milks like coconut milk also tend to freeze and thaw better than their dairy-based counterparts.  
• Chunky stews: Thick stews like beef, chicken, or vegetable stew are generally good candidates for freezing.

Which soups don’t freeze well?

• Soups with dairy: Soups with a high dairy fat content or cheese can become grainy and separate when thawed. If you’re meal-prepping a soup with dairy, consider whisking in the dairy after thawing for creaminess. 
• Soups with pasta (or other starchy ingredients): Pasta can become mushy after freezing, and can also soak up too much broth. Some pasta soups are freezable, but you may need to add broth after thawing. Consider freezing the soup without the pasta and adding it when reheating. Similarly, soups with chunks of other starchy ingredients like potatoes or rice can present issues; avoid them if you plan on freezing.
• Seafood-based soups: Delicate seafood generally doesn’t do well in the freezer, so avoid freezing shrimp bisque or seafood chowder. 

How to freeze soup

Cool the soup before freezing.

Bringing soup to room temperature before placing it in a container prevents ice crystals and can also reduce the risk of food-borne illness. 

Determine the container size.

It can be helpful to portion out soup into individual portion-sized containers, which will make it easier and quicker to defrost. Some of the best types of containers are silicone food storage bags, freezer-safe glass containers, or silicone blocks like Souper Cubes.

Allow one inch of headspace.

Liquids expand when frozen, so leave a bit of headspace in the container after you pour it in.

Add a label.

Labeling freezer containers with the recipe and date is a helpful practice and avoids mystery meals. A good rule of thumb is to eat the soup within three months of freezing for best results.

How to reheat frozen soup

Equally as important as freezing soup correctly is knowing how to thaw it. Perhaps you’ve been stuck with a big block of soup that takes forever to defrost in the microwave — here are a few best practices to make sure that doesn’t happen. 

• Thaw the soup overnight in the refrigerator, then reheat gently on the stovetop or in the microwave. 
• Use the defrost setting on your microwave, stopping and stirring every so often. Or, reheat the soup on the stovetop over medium heat, adding a splash of extra broth or water if necessary.
• Flavors can dull when frozen, so you may want to add a few pinches of salt, a drizzle of olive oil, or additional spices when reheating.
• Soups with a creamy texture may need to be whisked together if they have separated over time. 

With these tips and tricks in mind, here are 10 recipes that freeze beautifully, from protein-packed bean and lentil soups to creamy, dairy-free soups.