What’s The Right Way To Freeze Soups Or Stews?

“Hey! I love making big batches of soup to freeze and enjoy later, but sometimes it turns out a bit weird. Last month, I made a delicious vegetable stew, but after freezing, it got grainy and watery when I reheated it. I thought freezing would make it last forever, but now I’m second-guessing myself ?. What’s the right way to freeze soups or stews without ruining their texture or flavor? Help me get it right next time!” Thanks, Karen, Wellington, New Zealand.

The Right Way to Freeze Soups or Stews: Keep That Texture & Flavor Intact

Oh, Karen, I feel your pain! There’s nothing worse than cooking up a huge pot of comforting soup or stew, freezing it for those future busy days, and then having it turn into, well… mush or something that no one wants to eat. Let’s get you sorted out so this doesn’t happen again!

Freezing soups and stews is one of the best ways to preserve your hard-earned cooking efforts, but just like any preservation technique, there are a few tricks to get it right. I’ll walk you through the steps and also share some of my “lazier” shortcuts (I know, we all appreciate those). Whether you want to freeze a rich chili for the upcoming winter months or a light broth for quick weeknight soups, let’s make sure it’s just as good after freezing as it was fresh off the stove.

Understanding What Freezing Does To Your Soup

First, let’s tackle what actually happens when food is frozen. Water expands when it freezes, and most soups and stews are water-heavy, right? So, as those water molecules turn to ice, they expand and change the texture of things. This is why delicate veggies might get mushy, or why things like cream-based soups can “split” or become grainy after thawing. And that’s exactly what happened to that lovely veggie stew you made, Karen! The water in the veggies and broth took over, making it watery and grainy once thawed.

No worries though! There are ways to work around these issues. Let me break it down for you!

Step-By-Step: How To Freeze Soups And Stews Properly

1. Cool the Soup or Stew Completely

This is really important, Karen. Never toss hot soup straight into the freezer. Doing so can cause uneven freezing, alter the texture, and even mess up the flavor (yes, really!). Plus, adding a hot pot to your freezer can heat everything else up and make your freezer work overtime! ?

So, let it cool completely at room temperature or use a quick cool-down method if you’re in a rush. Transfer it into shallow containers and pop them into the fridge to cool quickly if you’re tight on time.

2. Think About Portions

If you’re only cooking for yourself or a small family, freezing the soup or stew in portion-sized containers is the way to go. Grab a container you can freeze in and fill it to the portion size you’d like. When you want a single bowl of soup, you won’t need to thaw the whole batch. And if you’ve got some teenage boys in the house like me (who eat like there’s no tomorrow), that big family-sized portion can be handy, too. ?

Another awesome option is freezing in silicone molds or even muffin tins for “soup pucks” (fantastic for single servings).

3. Leave Room For Expansion!

Remember how I mentioned that water expands when it freezes? If you fill your container right to the brim, you’re probably going to end up with quite the mess in your freezer. Give it enough room by only filling about 3/4 full.

4. Use the Right Containers

Make sure your containers are freezer-safe (no glass that could crack, unless it’s specifically rated for freezing). Arrange them neatly in the freezer so they can freeze quickly and not clump up like a block of ice. I prefer to use bags laid flat (easier to stack and thaw later) or durable plastic containers. If you use bags, make sure they’re tightly sealed. Nothing worse than finding freezer-burnt soup six months later hidden away in the corner of the freezer, yuck!

5. Label Everything!

It’s too easy to forget what you’ve stashed away in your freezer! Label that container with what it is and the date you froze it. Trust me, your future self will thank you. (Visualize 3 months down the line: “Is this lentil soup or chili? Hmm…”) It just makes life easier!

6. Freeze Quickly

The faster your soup or stew freezes, the better it will taste later. Try spreading your containers out in the freezer and arranging them on the shelves so that air circulates between them. Once they’re frozen solid, you can stack them more efficiently to save space.

Special Considerations For Different Types of Soups & Stews

Now, here’s where we dive a little deeper, Karen. ? Not all soups and stews take well to freezing, so we need to consider what’s in your recipe. Some ingredients freeze better than others. For example:

Soups with Dairy

Cream-based soups or stews that have a lot of milk, cream, or cheeses in them can separate or become grainy after freezing. Not ideal! To avoid this, one trick is to freeze the soup without the dairy and just add it in when you reheat. That way, you get that creamy, dreamy texture without the weird graininess.

If you’ve already made the soup fully, no worries. You can blend it slightly when you reheat it (before adding extra milk or cream) to smooth out any graininess.

Vegetables That Don’t Freeze Nicely

Some veggies don’t play nice when frozen. Delicate ones, like potatoes or zucchini, can turn mushy or gritty. ? If your stew is veggie-packed (like your vegetable stew, Karen), one option is to freeze it without the problematic veggies and then add them in fresh when you reheat. Or try recipes with veggies that freeze better, like carrots and beans.

Grains and Pasta

Pasta, rice, and grains have a tough time maintaining their texture in the freezer. They just keep soaking up liquid and become more and more bloated. If your soup has any of these ingredients, it’s better to cook and freeze the soup without them. Add them in fresh while you’re reheating.

Meaty Stews

Meat usually does great in the freezer, especially when it’s cooked in liquid (like with a hearty beef stew). The important thing is to make sure the meat is well-cooked before freezing and that you’ve packed your soup or stew with enough broth to cover the meat, preventing freezer burn.

Troubleshooting Common Issues With Freezing Soups and Stews

Why Did My Soup Get Watery?

If your soup was watery after reheating, it probably lost some of its proteins or starches during freezing. Watery or runny texture happens when the freezer breaks down some of the natural thickeners in the soup – things like potatoes or cream can contribute to this problem. You can fix it by stirring the soup gently as it reheats and adding a little extra thickener, like cornstarch, blended veggies, or cream (if appropriate).

Why Does My Soup Taste Different After Freezing?

Freezing can dull certain flavors, or even enhance other ones, which can be a little disorienting when you dig back into that batch of your favorite soup a month later. To avoid this, taste and adjust the seasoning once you reheat. Sometimes just a pinch of salt or a squeeze of lemon can brighten the flavors back up really well.

Help, My Soup Split After Freezing!

Split soup (aka when the fats and liquids separate) can happen with dairy-based soups. If this happens, don’t despair! Just use a whisk to gently bring the soup back together while reheating. Adding a little warmed cream or milk at the end helps smooth things out, too.

Thawing And Reheating Frozen Soups Or Stews

How To Thaw

For the best results, thaw your soup in the fridge overnight. This is probably the safest way to thaw while keeping a good texture intact. If you’re in a hurry, a quick thaw in the microwave or on the stove is okay. Just remember, don’t crank up the heat too high or you might overcook certain ingredients (particularly meats or veggies).

How To Reheat

Once thawed, reheat soup on the stove over medium-low heat. Stir frequently to make sure nothing sticks or scorches. If the soup needs it, you can add a splash of extra broth, a bit of tomato paste, or whatever it might have lost. Got a dairy-based soup? Add extra cream at this stage to restore that velvety texture.

Freezer Storage Tips: How Long Will Soup Last?

How long can you keep soup in the freezer? Well, depends how long you can keep your hands off it! ? But seriously, most soups can last up to 2-3 months if stored properly. This is especially true for broth-based soups. Cream-based soups are best eaten within 1-2 months since dairy doesn’t hold up as well with longer freezing.

When In Doubt, Do A Prototype

If you’re ever experimenting with a new soup or stew recipe, freeze just one serving and see how it behaves in the freezer. That way, you won’t have committed your entire batch if something doesn’t work out. You can always make adjustments for the full batch after the test run.

Final Thoughts…

Karen, thanks for sending in your question—freezing soups and stews doesn’t have to be tricky! Take it step by step, and maybe save your dairy-heavy additions or soft veggies for when you’re ready to serve. With these tips, your future self will be thawing out a hearty, delicious meal that tastes just as good as the day you made it.

Happy cooking and freezing, friend!