Freezer-friendly Soup Recipes
Shanthi Appelo, MS, RD
| 2 min read
January has a way of asking us to slow down. The holidays have passed, the days are short and comfort suddenly feels like a necessity rather than a luxury. Americans eat more than 10 billion bowls of soup each year, according to the Associated Press . Soup is affordable, endlessly adaptable and uniquely comforting. Beyond nostalgia, soup can also be smart tool in a winter routine ─ nourishing, hydrating and perfect for the freezer when done right.
How to freeze soup
Not all soups are created equal when it comes to freezing. Here’s how to set yourself up for success:
Best soups to freeze
- Brothy soups
- Bean and lentil-based soups
- Tomato-based soups
- Soups with cooked meats added before freezing
Ingredients to add after reheating
Some ingredients don’t love the freezer and are best added fresh:
- Cooked wheat-based pasta or noodles (can get mushy)
- Rice (can absorb too much liquid)
- Dairy such as cream, milk, yogurt or cheese
- Fresh herbs and leafy greens
Freeze the soup base without these ingredients, then add them when reheating for best texture and flavor.
Storage tips
- Use freezer-safe glass containers, silicone freezer trays or heavy-duty freezer bags
- Leave about 1 inch of space at the top for expansion
- Label with the date and contents
- Most soups keep well for 2 to 3 months, but are safe to consume beyond this period
Reheating
- Thaw overnight in the fridge if possible
- Reheat gently on the stovetop
- Add a splash of broth or water to loosen if needed
- Finish with fresh herbs, citrus or toppings for a just-made feel
Here are a couple of meals you make once and thank yourself for later. The ones that wait patiently for you on busy nights, low-energy days or when cooking feels like a stretch.
This soup is everything we crave when it’s cold ─ light but comforting, aromatic without being heavy and deeply satisfying. Inspired by the flavors of pho, it leans on warming spices and a rich broth, while tender chicken meatballs make it hearty enough to stand on its own.
If you grew up in Michigan ─ or anywhere with long, gray winters ─ you likely know some version of this soup. It’s bright, cozy and nostalgic for many. The lemon adds lift, the rice makes it satisfying and the chicken brings it all together into something that feels like home in a bowl.
This soup is ideal for freezing without the rice, which you can add fresh when reheating to maintain the perfect texture. You can also freeze the rice separately and add to reheat.
