Learning how to freeze soup properly is one of the simplest ways to meal prep at home. A pot of soup simmering on the stove is never just dinner for tonight. It is comforting meals for the days ahead, a gift you give your future self, and one of the most practical habits you can build in your kitchen.
This guide will walk you through exactly how to freeze soup so that it tastes just as good when reheated as it did the day you made it. We will cover which soups freeze best, how to cool soup safely, the best containers for freezing soup, common mistakes to avoid, and how to reheat frozen soup without losing texture or flavor. Along the way, I will reference many of the French soup recipes I share in The Best French Soup Recipes collection on Le Chef’s Wife so you can freeze with confidence.
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In our home, soup is part of the rhythm of a busy life. A big batch is made on Sunday enjoyed fresh that evening, packed away for busy weeknights, and sometimes rediscovered weeks later when the freezer feels like a quiet pantry full of comfort. I love this practice so much that I created an annual Soup Sunday Challenge where our community comes together to cook soup live on instagram every Sunday in January. Check out the Soup Sunday Challenge (and receive a free soup recipe book!) or browse my 15 favorite French Soup Recipes for inspiration.
Why Freezing Soup Is a French Home Cooking Secret
Soup is one of the most freezer friendly meals you can make. It stretches ingredients, reduces waste, and makes home cooking feel effortless even on the busiest nights. In France, soup is rarely made in small quantities. A large pot is intentional because it will be enjoyed over several meals.
Freezing soup allows you to:
- Save time on weeknights
- Reduce food waste
- Always have a nourishing meal ready
- Preserve seasonal ingredients
- Build a freezer stocked with real food
If you love recipes like classic French onion soup, leek and potato soup, lentil soup, or chicken soup, learning how to freeze soup correctly will change the way you cook.
What Types of Soup Freeze Best
Most soups freeze beautifully, but some do better than others. Understanding the structure of your soup is key.
Broth Based Soups
Broth based soups are the easiest soups to freeze. They retain their flavor and texture exceptionally well.
Examples include:
- Chicken soup
- Vegetable soup
- Lentil soup
- French onion soup without the cheese topping
Many of the recipes in my French soup collection fall into this category and are ideal for freezing. I love to freeze homemade chicken broth - it makes soup so easy!
Pureed Soups
Pureed soups also freeze very well. Their smooth texture holds up beautifully once thawed and reheated.
Examples include:
- Magical Leek soup
- Potage aux Légumes or Soupe de Mamie
- Pumpkin soup
- Cauliflower soup
- Broccoli and Cauliflower Soup
If the soup is finished with cream, it is often best to freeze it before adding the cream, then stir the cream in after reheating for best results.
Soups with Beans or Legumes
Soups made with lentils, white beans, or chickpeas freeze very well. The texture may soften slightly, but the flavor improves over time.
French lentil soup is one of my favorite soups to freeze and keep on hand and Soupe au Pistou , Tuscan bean and Kale soup or Minestrone are delicious meals in a bowl.
Soups with Pasta or Rice
Soups that contain pasta or rice can be frozen, but they require a little extra care. Pasta and rice continue to absorb liquid and can become soft.
If you plan to freeze soup with pasta or rice, consider:
- Slightly undercooking the pasta or rice
- Adding fresh pasta or rice when reheating if possible (my suggestion!)
Soups That Do Not Freeze as Well
Some soups need a little adjustment before freezing.
- Cream heavy soups can separate
- Soups thickened with flour may change texture
- Potato soups can become grainy if over blended
This does not mean you cannot freeze them. It simply means you should freeze them before adding cream or dairy whenever possible and gently reheat while stirring.
How to Cool Soup Before Freezing
Cooling soup properly is one of the most important steps when learning how to freeze soup safely.
Never put hot soup directly into the freezer. This can raise the temperature of your freezer and affect other foods.
Here is the method I use at home:
- Remove the pot from the stove
- Let the soup cool at room temperature for about 30 minutes
- Transfer the pot to an ice bath in the sink if needed
- Stir occasionally to release heat evenly
- Once the soup is no longer steaming, portion it into containers
Soup should be fully cooled before sealing and freezing.
Best Containers for Freezing Soup
Choosing the right container makes a big difference in how well your soup freezes and reheats.
Glass Containers
Glass containers with tight fitting lids are excellent for freezing soup. They do not absorb odors and are easy to reheat.
Leave space at the top of the container because soup expands as it freezes.
Freezer Safe Plastic Containers
High quality freezer safe plastic or silicone containers work well for individual portions and family sized servings.
Freezer Bags
Freezer bags are a space saving way to freeze soup. They save space and allow you to stack soups flat.
To use freezer bags:
- Ladle cooled soup into the bag
- Lay the bag flat on a baking sheet
- Freeze until solid
- Store vertically like files
This method is perfect for broth based soups and pureed soups.
Portioning Soup for Freezing
Think about how you will use the soup later.
- Freeze individual portions for lunches
- Freeze family portions for easy dinners
- Label each container with the soup name and date
Most soups keep well in the freezer for up to three months, though many last longer without loss of quality.
I wrote a post about Batch cooking that you will enjoy for my method of making multiple meals at once!
Should You Freeze Soup With Cream or Dairy
This is one of the most common questions about how to freeze soup.
Cream based soups can be frozen, but they may separate slightly when thawed. This is not a problem if you reheat gently and whisk well.
For best results:
- Freeze the soup without cream if possible
- Add cream after reheating
- Avoid boiling cream based soups after thawing
Many French soups are finished with a swirl of cream at the end, which makes them perfect candidates for freezing before the final touch.
How to Label Frozen Soup
Labeling may seem simple, but it is essential.
Write on each container:
- Name of the soup
- Date frozen
This prevents mystery containers and ensures you rotate your freezer stock properly.
How Long Can You Freeze Soup
Most homemade soup can be frozen for up to three months with excellent quality.
Broth based soups often last longer. Pureed soups maintain flavor and texture very well. Soups with dairy are best enjoyed within two months.
Always trust your senses. If a soup smells off or shows signs of freezer burn, it is best to discard it.
How to Reheat Frozen Soup
Reheating soup correctly is just as important as freezing it.
Reheating on the Stove
This is the best method for most soups.
- Remove soup from the freezer
- Let it thaw overnight in the refrigerator if possible. To save time I will also run hot water around the side of the container just enough to loosen up the soup so you can pop it in the pot.
- Transfer to a pot
- Reheat gently over medium low heat
- Stir frequently
If reheating from frozen, use low heat and stir often.
Reheating in the Microwave
For individual portions, the microwave works well.
- Use a microwave safe container
- Heat in short intervals
- Stir between each interval
Avoid overheating, especially for cream based soups.
Freezing Soup from The Best French Soup Recipes
Many of the soups featured in The Best French Soup Recipes on Le Chef’s Wife are ideal for freezing and meal prep.
French onion soup freezes beautifully without the cheese topping. Lentil soup improves with time. Chicken soup is a freezer staple. Leek soup and vegetable soups hold their texture and flavor wonderfully.
These soups were developed for real home cooking and are meant to work with your life, including your freezer.
Common Mistakes to Avoid When Freezing Soup
- Freezing soup while hot
- Overfilling containers
- Forgetting to label
- Freezing soup with fully cooked pasta
- Reheating at high heat
Avoiding these mistakes will ensure your soup tastes fresh every time.
Freezing Soup as a Lifestyle Habit
Freezing soup is not just a kitchen technique. It is a way of cooking that supports calm, nourishing meals even on chaotic days.
A freezer stocked with homemade soup is one of the most elegant forms of preparedness. It is how French home cooks make daily life feel effortless.
If you cook soup regularly and freeze it thoughtfully, you will always have something comforting ready to serve.
FAQs
Most soups can be frozen for up to 3 months when stored in airtight, freezer-safe containers. Broth-based soups, vegetable soups, bean soups, and lentil soups freeze especially well and retain their flavor and texture.Yes, most soups freeze very well and are one of the easiest make-ahead meals. Properly stored in airtight containers, frozen soup can last up to three months while maintaining flavor and texture. Soups with broth, vegetables, beans, and lentils freeze especially well. Here are 15 French Soup Recipes for inspiration.
Soup with noodles can be frozen, but it is not ideal. Noodles absorb liquid as they freeze and thaw, often becoming soft or mushy. For best results, freeze soup without noodles and add freshly cooked pasta when reheating for the best texture.
Cream-based soups can be frozen, but separation may occur once thawed. The best method is to freeze the soup before adding cream, milk, or cheese, then stir those ingredients in after reheating. If freezing a finished cream soup, reheat gently over low heat and whisk well to restore a smooth consistency.
Yes, vegetable soup freezes very well and is one of the most freezer-friendly soups. Vegetables like carrots, potatoes, leeks, squash, beans, lentils, and tomatoes hold their texture and flavor after freezing, making vegetable soup ideal for meal prep and batch cooking.
To freeze soup properly, allow it to cool completely. Transfer the soup to airtight, freezer-safe containers or freezer bags, leaving space for expansion. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator or reheat gently on the stovetop until hot.
Final Thoughts on How to Freeze Soup
Once you master how to freeze soup, you will never look at a pot of soup the same way again. Every batch becomes an investment in future meals.
Whether you are freezing a simple vegetable soup, a classic French lentil soup, or a cozy chicken soup from my recipe collection, these methods will help you preserve flavor, texture, and joy.
Soup is meant to be shared, saved, and savored. Freezing it well simply extends that pleasure.
If you are looking for soups that freeze beautifully and fit seamlessly into real life, explore The Best French Soup Recipes on Le Chef’s Wife and start building a freezer full of French comfort.
Make Ahead French Recipes
If you love soups, why not try one of these classic French make ahead recipes that taste even better the next day?
Coq au Vin
Perhaps the most iconic make ahead French meal, Coq au Vin is even more delicious the next day as the chicken melts into the red wine sauce. Reheat slowly in the oven and it will taste even better than the first day!
Recipe: Coq au Vin Made Simple
Coq au Vin Blanc
Lighter and brighter than the classic, this white wine version also improves after resting. An excellent choice for an easy make ahead dinner.
Recipe: Coq au Vin Blanc
Classic Beef Bourguignon
This slow braised beef dish is beloved because it reheats perfectly. The sauce becomes richer and more luxurious overnight. Ideal for Sunday cooking and weeknight meals. Recipe: Beef Bourguignon
Provençal Daube de Boeuf
A Southern French slow cooked stew with citrus and herbs also known as La Daube Niçoise. The long braise plus overnight rest transforms it into a deeply flavorful dish. Recipe: Daube Provençal
Let me know if you make any of the recipes above, I love to hear from you!
Bon Appétit!
Le Chef's Wife
ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (8 and 5) and I run a marketing firm and a non-profit in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
Look inside our Kitchen with this Washington Post Article. We were featured on the TODAY SHOW for our recipes of French Onion Soup Gratinée and Moelleux au Chocolat. You can watch our full segment here:
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