PrintFreezing soup
(Sorry--I didn't understand I needed to add comments.) I love to create big pots of soup for winter meals. But I've yet to understand why some freeze beautifully, while the flavors, textures, and consistancies of others are pretty much destroyed by freezing.
Most of the soups I make in large quantities are vegetarian and uncomplicated. Ingredients can include lentils, beans, or peas; a variety of fresh or frozen vegetables; various herbs and spices...you get the picture. Any thoughts? Rules of thumb?
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4 Comments:
I freeze soup without pasta. If I make chcken soup with noodles I do not freeze it with the noodles when you reheat it the noodles drink up all the liquid.
I have frozen clam chowder, potato leek, and wedding soup(minus pasta), tomato bisque.
I usually put them in tupperware and put it in the freezer. I thaw in frig and then heat on the stove in a pot on simmer.
My advise is heat slowly and stir.
Always be prepared wth extra chicken broth, veggie broth or beef broth to help your consistancy.
JerzeeTomato at 10:22PM on 03/04/07
Cream- or mil-based soups do not freeze well. Soups with rice and pastas also don't freeze well. You may also want to refer to this freezing guide: http://www.uga.edu/nchfp/how/gen_freeze.html
Scroll to the bottom of this link to see how freezing affects different spices and seasonings: http://www.uga.edu/nchfp/how/freeze/dont_freeze_foods.html
femmebot at 10:29PM on 03/04/07
I have noticed that soups thickend with corn starch don't freeze well and are sometimes thin after even refrigeration. I avoid corn starch for soups.
Calichef at 5:19AM on 03/06/07
I freeze pureed vegetable soups all the time. As long as you have sturdy containers, and use it within a reasonable period of time (like a month), they should warm up just fine.
Christopher Balla at 10:10PM on 03/18/07