I am a soup lover and while canned soup certainly holds its place for convenience, the flavor of homemade just cannot be beat. Plus, given the fact that soup is so economical to make at home, it’s really in our pocketbook’s best interests to do so!
I like to make soup in large quantities and freeze the leftovers. The freezer can help you replace canned soups, providing a way to store it in convenient serving-size containers at the same time as giving homemade soup a chance to shine.
One of the things I love most about freezing soup is that it makes dinner a breeze. It doesn’t get much better then a bowl of soup and a few slices of bread for dipping. If you have picky eaters in the house, I suggest freezing the soup in 2-cup portions so everyone can defrost what they enjoy and be happy!
3 Steps for Freezing Soup
- Portion Out: Divide the soup into portion-sized containers, leaving adequate head space (about 1/2-inch) for expansion.
- Chill: Chill the soup overnight in the refrigerator.
- Cover After Freezing: If freezing in glass jars, be sure to freeze the soup without the lids until solid. Then add the lids. This will help you prevent breakage.
Looking for some yummy soup recipes? Look no further then this list of MealDiva favorites!
Classic Cabbage Vegetable Soup
Butternut Squash & Chickpea Soup
And some more favorites:
Easy Peasy Sausage & Chicken Soup
White Bean & Leftover Ham Soup
Want to make your soups healthier? Try using Fire & Kettles Bone Broth!
Do you have a favorite soup recipe? I invite you to share below!
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