Top tips for freezing and reheating soups
- Wait for the soup to cool completely before freezing it. Too warm and it will raise the temperature of the freezer and risk defrosting other food.
- Slightly undercook vegetables if you want to keep them chunky. The vegetables will continue cooking when you reheat later on and may lose their firmness.
- Leave out pasta unless you don’t mind a mushy texture. Defrost, reheat and add cooked pasta when you’re ready to eat it.
- Freeze in individual portion size containers so you only have to defrost the amount you want.
- Label and date your containers so you know what’s what. Try to eat within 3 months.
- Add a fresh ingredient every time, such as chilli, herbs or wilted spinach to keep your soups new and exciting. Sometimes just a pinch of salt or squeeze of lemon is all that’s needed to add some zing.
- Skip the garnish until the soup is defrosted, reheated and ready to eat. Try seeds, fresh herbs or grated cheese.
- Overfill the container. Liquid expands when frozen
so leave space between the soup and lid.
- Freeze soups with milk or cream as they can separate when reheated and give a grainy texture. Just leave out the dairy and add it once the soup has defrosted. Coconut or almond milk fare much better in the freezer.