Freezing Individual Portions of Soup

Category Soup
When you make a large pot of homemade soup, sometimes it can be difficult to eat it all. A great way to store it is to freeze it for future lunches. This is a page about freezing individual portions of soup.
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November 6, 2006

When I make soup or stew, I make enough for an army, so I can freeze it for lunch or dinner and not worry about cooking during the week.

I found a great way to freeze individual portions without having to use so many plastic containers. I take the soup bowls that I would be eating the soup or stew in and spray it with a non-stick cooking spray like Pam. I then ladle in the amount for each bowl and place the bowls in the freezer to freeze. I usually have to do this in 2 rounds since there are usually 8 portions and I can't fit the 8 bowls in my freezer all at one time.

When they are frozen, take them out and place on the counter for about 5 minutes. You can then take a butter knife and "pop" them out of the bowl. I then stack them up in a large freezer bag and store back in the freezer. This way, when I am ready to eat them, I can just take out a serving of soup of chili, place it in the my bowl, and either microwave it or let it defrost at room temperature! Works great!

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By Gina from Oklahoma City, OK

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I have a tip that I have been doing for many years now. Every late fall through winter I enjoy making huge pots of soup and freezing it into individual containers.

Then when I want one, instead of having the same soup over and over again, I do some mixing and matching. One time, I might add some cooked chopped potatoes, one time some cooked noodles or rice. Or sometimes I'll thicken it and turn it into stew. Also I don't put the meat in it when I first make it either. This way I can mix and match that, too. I might put in some ground beef, or stew beef, or chicken or turkey. Also sometimes I might add some extra different vegetables too, like maybe some broccoli, or whatever.

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Sometimes I'll even thicken it up and serve it OVER rice or noodles. This way I can make one pot, but have many different meals.

By Cricket from Parkton, NC

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Put a baggie in your soup bowl, add soup to the baggie. Close loosely. When frozen, remove from bowl and store in freezer. To thaw, you can dunk it in a bowl of warm water until loosened from the bag. Then heat as you would any frozen soup.

I also use larger bags for multiple portions for my husband and myself - I freeze that in the pot I'll heat the soup in.

Source: I've been doing this sort of thing for a while. I have no idea where the original tip came from.

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By Paulette Gulakowski from Turtle Creek, PA

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I always make an extra large batch when preparing soup for dinner. I have a set of glass bowls that came with plastic lids. It has about 6 individual serving sized bowls. They are perfect for freezing lunch sized portions.

4 glass bowls full of soup in the freezer.

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Freeze your homemade soup in plastic brick shaped containers. When they have frozen, turn them out and wrap in cling film or freezer bags.

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This shape is easy to stack, and the containers are free to reuse.

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Food and Recipes Freezing SoupNovember 23, 2011
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