Seeking tips for freezing soup . . .

[ender513]

I'm trying to plan how to properly freeze homemade soup. I was wondering if anyone has tips on types of soup that do/do not freeze well. I'm planning on making a lentil/sweet potato and a black bean soup (both vegetarian). I plan on doubling the recipe and freezing some in individual portians (in tupperware style containers).

Do certain types of soup freeze better than others? How long does soup generally last in the fridge or freezer? Any tips would be helpful, since this is the first time I'll be doubling the recipe and freezing some for the future . . .

[mjrube94]

I've had luck freezing chicken noodle soup, onion soup, and butternut squash soup. I think as long as it's not cream-based, you should be ok. I usually store mine in tupperware, for a month or two. I find if I don't eat it by then, I forget about it and by the time I get back to it, I'm afraid to have it...Plus I usually make and eat soup in the fall/winter, so it wouldn't be in there more than a few months anyway...

[ender513]

Thanks for the feedback. . .

1 to 2 months is sort of the time frame I figured for freezing soup. Mostly I plan too use the leftovers faster than that (in lunches), but I probably won't use all of it in a couple weeks and will end up freezing some. I guess I'll just freeze what I won't use in a couple days, just to be safe.

I thought cream or milk based soups might not freeze very well, but then I saw that some people here freeze milk (something I've never thought of doing), so I thought I should check

[34saving]

I'm not really a big soup person, but I freeze just about everything. I don't think there would be a problem with freezing a cream based soup (esp. since you can buy them frozen at the grocery store . . .there must be some way of doing it )

[ender513]

Thanks for the input. I might try freezing a cream based soup next time. For now, I put off making both soups because I only have enough containers for one double batch. Having to transfer out of larger containers in order to bring soup to work kind of ruined my time saving plan of making two big batches.

If you can freeze milk, it seems you should be able to freeze homemade soups with a milk base, but I wasn't sure Eh, I'll give it a try and see if it changes the texture at all. I'll just make a regular batch of one of the cream soups (sometime in the future) and see how freezing turns out.

[mom-from-missouri]

I have not had good luck freezing in tupperware type containers--they get freezer burn. I have had very good luck freezing soup and other foods in jars. I have kept soups for up to 4 months. I have had potatoe soup change in texture, but not in taste.
I also have a large mouth freezer container that I dump all left overs that can become soup into, and it freezes very well. I dump in leftover veggies, tomato juice, broths....then thaw it out and dump in the crockpot and season, and add meat. Often I add rice (but rice doesn't freeze well for me)

[PrincessPerky]

Start small, with a serving or two, test it in a week, if you like the flavor another week or two shouldn't effect it.

I hate frozen noodles reheated, but many don't mind at all.

I also find that potato soup changes consistancy, but DH doesn't mind it.

Beans seem to come out only slightly effected though. bit softer but that never bothered me really.

Oh I have heard that you shouldn't 'refreeze' vegetables, so if you make soup with frozen veggies you shouldn't refreeze the soup. Dunno if it is true or why though.

[ender513]

Thanks for all the advice. I'll try using jars (I think I have a couple from various sauces, etc.) I'm only really going to freeze for a short amount of time, but I'll start small and see if the consistancy changes.

Maybe the 'refreezing' of vegetables is a consistancy thing? I guess it would depend on whether the veggie was cooked (by the company - or maybe even blanched), frozen, cooked (by you), and frozen again. That seems like a lot to put a little broccoli through I'm thinking maybe veggies frozen while fresh might not have as much of an issue . . .

[mom-from-missouri]

I also save my plastic peanut butter jars for this purpose ( get my PB in the large jars). Since they are plastic, I can defrost them in the microwave without fear of them cracking.

[PrincessPerky]

do they leak? we get big Jiff jars, and I thought they were watertight, but their not, as I discovered while shaking one and getting soaked!

[mom-from-missouri]

Yes, they do leak...but I don't shake my soup!! I just freeze it in an upright posistion--I have never had a problem. Of course, like any other container, dont over fill before freezing as you have to allow for expansion.