Freezing Soup

[Fujiko]

Any tips for freezing soup? When I make soup, it usually ends up being in such a large quantity that we would be better served to freeze half of it instead of trying to eat ALL of it. Plus it's a good way to feed the freezer for the impending birth.

What kind of container do you use to freeze it? I've used large freezer bags for large quantities and cheap plastic tupperware-esque containers for single servings. Don't like the bags so much.

What is your preferred method of defrosting the frozen soup?

I know that potatoes are horrible after being frozen, and that diary separates but will re-emulsify after reheating. Anything else I should know? Can I freeze soups with greens in them?

[rainbowmoon]

I use glass jars exclusively for freezing most things. (I do use plastic for things like the 30 lbs of blueberries in the freezer) Just be sure to leave a space for expansion w/ soups. Mashed potatoes are actually really yummy after being frozen IMHO. (I freeze shepards pie with mashed potatoes regularly) You could also do twice baked potatoes.

[lil_earthmomma]

I love to freeze soup, and freeze it in vaccum seal bags or ziplock bags. I do this because then I can stack the bags and conserve room in the freezer.

My fave methods of defrosting are to just stick it into the fridge in a container (in case of leaks, ask how I know!?! ) and let it defrost over night, or to stick it into lukewarm water in the sink until thawed enough t stick into a pot.

Greens get a little mushy when thawed, but not horrible imo.

Flavors can get concentrated, to taste as you may need to add cream, or a bit of water.

[cristeen]

Any spicy or allium flavors will mellow in freezing, so any soup that is depending on those flavors doesn't really freeze well IME.

I freeze in glass... broth based soups get reduced down to take up less space (reduce before adding veggies). Cream based soups get frozen before adding cream. You can take the jar right out of the freezer, set in a pan of water over low heat and defrost it that way.

[Drummer's Wife]

I need to get some glass containers to freeze in b/c right now I have been using either large freezer ziplocks or the foodsaver plastic. The way I've done soup is by by flattenting them out to stack in the freezer since we have a side-by-side and there isn't much room.

[Aubergine68]

My mil taught me to freeze soup in the bowls you serve it in, then pop the portions out like ice cubes -- you might need to run the bowl upside down in hot water for a moment to loosen it. Then store in the freezer in ziplocks. Just pull out the number of portions you think you'll need and heat up in crockpot, pot on stove, or microwave.

[rainbowmoon]

I like Ball canning jars best (cheaper and better than Pyrex IMHO!) Or you could recycle your old glass jars this way too!

I hear you on freezer space. We just moved form an apartment with a 3/4 sized fridge. Soooo glad we have a full sized one. We are going to get a chest freezer soon too!

Originally Posted by Drummer's Wife

I need to get some glass containers to freeze in b/c right now I have been using either large freezer ziplocks or the foodsaver plastic. The way I've done soup is by by flattenting them out to stack in the freezer since we have a side-by-side and there isn't much room.

[Fujiko]

Good ideas, thanks gals!