How to Freeze Soup

Instructions to Freeze Soup – the Painless Way:

1) Cool the soup.
Be sure that you safely cool your soup. A freezer can’t cool it safely or properly and will place stress on your freezer. But remember, foods should never be left at room temperature for more than 2 hours. Placing the pot on ice is a good way to cool it quickly, or place the pot outside if it’s cold.

2) Line a sturdy pitcher or bowl with a freezer safe bag so that the top of the bag can be rolled over the top edge of the pitcher.

3) Pour the soup carefully into the bag.
This step works best to keep from spilling the soup, but also keeps the top of the bag clean – especially important if you have a vacuum sealer where the edges of the bag need to be completely clean in order to seal properly.

4) Squeeze out the remaining air and seal the bag. Label the bag with the type of soup and the date.

5) Place the bag into the freezer flat on its side.
When you go to freeze the leftovers from your next pot of soup, just repeat these directions and then place the bag flat underneath this one (that way you’ve got a FIFO (first in, first out) soup inventory. This stacking method saves a lot of freezer space. It also saves cracked containers as most plastic containers will crack when frozen if bumped by something else frozen.