First, let the soup cool down completely. I know, you’re impatient. We all are. But putting hot soup in the freezer is like dropping a hot potato into a snowbank—it raises the freezer temperature and creates a giant ice block. Let it sit on the counter for an hour.
Next, pick your container. Mason jars are great, but leave an inch of space at the top because soup expands as it freezes. If you fill it to the brim, you’ll wake up to a frozen grenade. I learned this the hard way, and so will you if you don’t heed my warning.
Freezer bags are your best friend here. Lay them flat in the freezer, and they stack like pancakes. You can label them with a Sharpie and a piece of tape. Write the date, or just write “Lifesaver.” No judgment.
Freezing Tomato Basil Soup: Tips For Preserving Fresh Flavor | AnSoup
The Thawing Ritual (Don’t Be That Person)
When you’re ready to eat, don’t just throw the frozen block into a hot pot and walk away. You can, but it’s messy. The best method is to transfer it to the fridge the night before. It will thaw slowly and happily.
If you forgot (because we all do), run the sealed bag under warm water for a minute, then dump it into a saucepan. Heat it low and slow. Stir it often, and give it a little taste. You might need to re-season it with a pinch of salt or sugar, as freezing can dull flavors.
And here’s a little secret: a splash of fresh cream or a drizzle of good olive oil at the end will bring it back to life. It’s like giving your soup a little pep talk before it hits the bowl.
