I want to freeze some leftover soup I made. Can it be done without getting freezer burn?
Thanks!

By Bea on Sunday, April 18, 2004 - 11:15 pm:

It depends upon the soup. Is it broth based or cream based? Was it thickened with corn starch or flour?

By Bea on Sunday, April 18, 2004 - 11:22 pm:

Broth soups freeze well. Vegetables could become a little mushy. Some cream based soups or thickened soups may separate when thawed again. Simply add a bit of corn starch mixed in water while reheating, and stir with a whisk until smooth again.

By Marcia on Monday, April 19, 2004 - 12:41 am:

I freeze homemade soup all the time, and it's always fine. I've frozen it in both freezer bags and plastic containers.

By Feona on Monday, April 19, 2004 - 07:50 am:

I don't think you can freeze the potatoes. I may be wrong about that....

By Eve on Monday, April 19, 2004 - 08:22 am:

I make and freeze soups ALL the time. I buy the Gladware containers and they work really well for us. I freeze all different kinds too--baked potato, chicken noodle, spicy southwest chicken, vegetable, white chicken chili, you name it.

Speaking of soup, I need to make a batch for DD today. She loves Spicy Southwest Chicken soup. Go figure!

By Coopaveryben on Monday, April 19, 2004 - 08:47 am:

I freeze vegetable soup all the time in freezer bags. I'm never tried to do a cream based soup.

By Marcia on Monday, April 19, 2004 - 09:18 am:

I've frozen soups with potatoes, and they've been fine.

By Angellew on Monday, April 19, 2004 - 10:54 am:

Same here... when I make soups, stews (with potatoes), and even tomato sauce, I make huge batches of it and then freeze them in one-meal size containers! Everything comes out fine! But, Bea is right!!! Cream based soups tend to get a little funky in the freezer. They just never defrost right!?!

By Annie2 on Monday, April 19, 2004 - 10:54 am:

Thanks. I have some ham/bean soup I made after Easter and would like to save it. I will by some freezer bags today!