Soups are great to make when you have time, then freeze for fast future meals. Here are some hints for freezing:
- To cool soup quickly before freezing, place the kettle in a sink filled with ice water.
When cool, transfer to airtight freezer-safe containers, leaving 1/4-in. headspace for expansion.
- Most soups freeze nicely. The exceptions are soups made with cream and potatoes.
Those are better when eaten fresh.
- Pasta in soup can get mushy in the freezer. It's best to add the pasta when ready to
eat, not before freezing.
- To help retain their fantastic flavor, don't freeze soups for longer than 3 months.
- Thaw soup completely in the refrigerator and reheat in a saucepan.