Beets by Brooke

🥣 Freezing soup is one of the easiest ways to make your future meals feel effortless—if you do it right.

Not all soups behave the same in the freezer, so here’s a more thorough guide to keep in your back pocket:

🧊What freezes well:�- Broth-based soups, vegetable soups, blended/puréed soups, chili, stews, and lentil-based dishes

❗️What to be mindful of:�- Dairy-based soups can separate or turn grainy after thawing
- Pasta & rice can get overly soft (I’ve frozen farro and found the texture holds up)
- Potatoes can get a bit softer in theory, I’ve frozen them in soups and didn’t feel like it was an issue so it’s personal preference
- In this video, I add fresh greens at the end - again this is personal preference, the next batch I only have frozen spinach to add and it got the job done just fine!

👩🏾‍🍳 The process:�- Let your soup cool completely before freezing (this protects both food safety and your freezer temp)�- Use airtight containers or freezer-safe bags�- Leave a little room for expansion�- Freeze in portions you’ll realistically use - I like single portions (this is key for reducing waste)�- Label with the name + date (if using a container, you can place label on a piece of tape)�- If using bags, lay them flat to freeze first, then stack to save space

How long does it last?�- For best quality, aim to use within 3–6 months (it may still be safe beyond that, but flavor and texture can decline)

🔥 Reheating tips:�- Thaw in the fridge when you can. Reheat slowly—on the stovetop over low/medium heat or in the microwave at lower power, stirring occasionally for even heating.

Do you freeze your soups already, or is this something you’ve been meaning to try?

Bonus tips:
- I will make soup with less water/broth to save on space, then add in when reheating
- Check the notes of your fav soup recipes, a lot of them have information on freezing (if its good to freeze, tips, etc)