The big chill
These soups freeze easily, so they’re great instant meals for busy nights.
Chill soup thoroughly before freezing; this allows it to freeze faster. The ice crystals that form will be smaller, so your soup will have better texture and flavor.
Freeze soup in plastic containers, leaving about a half inch at the top to allow for expansion. Or fill plastic freezer bags about three-quarters full and squeeze out as much air as possible.
Freeze soups in large amounts or in smaller, portion-size containers that are ready to heat and serve. The smaller the container, the quicker it will freeze and defrost.
Before freezing, cover, label, and date your soup. As a general rule, stocks and broths can be frozen for up to six months; vegetable soups, about four months; meat, fish, or chicken soups, about three months; and soups with egg and cream, about two months.
Keep a thermometer in the freezer to make sure the temperature remains constant at 0°F. If you’re freezing a large quantity at once, turn the thermostat to its coldest setting until the soup freezes.
Leave the soup in its container and defrost in the refrigerator, microwave oven, or under cold running water. You can also remove it from the container and reheat the frozen soup in a saucepan over low heat. A microwave oven is better for small amounts of soup.
Serve soup as soon as possible after defrosting.
Don’t be alarmed if puréed soup separates after defrosting. To fix it, just whisk it back together.
Be aware that soups containing cream, wine, or lemon juice (or those thickened with eggs or flour) don’t always freeze well. When reheating, simmer gently and whisk constantly to prevent curdling. Or better yet, add these ingredients after reheating.
