What is the best way to freeze soup?

Answer 1

The best way to freeze anything is to let it cool completely, then divide it up into portions that you might want to use later, and seal it in an airtight, moisture-proof container before putting it in the freezer. If you're making extra soup to freeze, stop cooking it just before the vegetables are tender. When you freeze, thaw, then reheat it, you can finish the cooking process. If your soup has raw eggs or particularly delicate vegetables in it, leave them out entirely before you freeze. Frozen, thawed and reheated very tender vegetables and eggs won't come out quite the same the second time around.

Answer 2

I like the somewhat new Gladware containers. They seal well and are easily stackable in a deep freeze. Just let the soup cool first for the plastic doesn't warp and the heat bring down the temp of the freezer.

Answer 3

Cool the soup in the refrigerator. Then place it in quart freezer containers. It keeps for 3 months in the freezer.

Answer 4

In air tight container in freezer.
Let cool first and leave room on top of container for expansion of frozen soup.

Answer 5

the best way to freeze soup is to keep soup in freazer

Answer 6

i let it cool completely, then pour it into ziploc freezer bags (double bagged, just in case). it stores flat and takes up much less room in the freezer.

Answer 7

Keep it in a freezer

Answer 8

in the freezer

Answer 9

keep it in freezer