Freezing soupTop tips on freezing home-made soups to produce for an easy lunch or at those times when cooking just isn’t an option.

  • Make sure that all of the meat and vegetables are covered by a good layer of the soup stock to stop them drying out when you freeze them.
  • Freezing in one or two portions is a good idea if you like to take soup to work for lunch.
  • Save empty yogurt cartons and plastic pots to freeze soups in individual portions.
  • Label your freezer bags or plastic containers with the contents and the freezing date. Make sure you go through the contents of your freezer regularly to check that items aren’t past their best.
  • Freezing intensifies the seasoning, so taste the soup when you reheat and adjust the seasoning to taste.
  • For easy storage, ladle soups into sturdy freezer bags, place in rigid plastic containers and freeze until solid. Once frozen, remove the containers and your soups will be frozen into easily storable shapes. 
  • Soup will expand in the freezer, so don’t overfill containers.
  • More freezing tips

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