Freezing soup is the perfect solution for a quick meal. Clear broths and vegetable soups in particular can be easily portioned and stored in advance – ideal for stressful days or quick meals in between. Even with larger quantities, you don’t have to waste anything: If you keep a few things in mind when freezing, the nutrients and taste of your soup will be preserved.
Freezing soup – correct portioning
If you want to freeze soup, the most important step is to complete cooling. Warm food in the freezer causes condensation to form and other food to thaw or even spoil. So let the soup cool down thoroughly before pouring it into containers or bags.
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Ideally, use flat, airtight sealable containers. freezer bags or tins. Leave about one to two centimetres of space around the edge, as liquids expand when freezing. Flat bags are particularly practical – they save space, freeze through more quickly and are easier to stack.
The right preparation counts
Not every soup freezes equally well: clear soups or Broths or light vegetable soups usually retain their flavor without any problems. Creamy soups, on the other hand, especially those with cream or milk, can lose their flavor when defrosting. flocculate or change their consistency. A simple solution: freeze the soup without dairy products and only add fresh cream when reheating.
Depending on the ingredients, it will keep in the freezer for two to three months. The soup remains particularly aromatic if you freeze it in portions and adjust the quantities to your requirements. to suit your needs – this saves time later and prevents unnecessary leftovers.
Defrosting without loss of quality
You have several options for defrosting: The gentlest way is to defrost the soup overnight in the fridge. Alternatively, you can heat it up directly in a pan over a low heat – but stir regularly to prevent the soup from thawing. Burning to avoid burning.
If you have frozen the soup in a freezer bag, defrosting in a bain-marie also works very well. This method is particularly evenly and prevents hot and cold spots from forming – ideal for more delicate soups or creamy consistencies.
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What happens to the nutrients
Many people think of freezing as a loss of nutrients – but most vitamins and minerals are surprisingly well preserved when stored correctly. High-fiber soups with pulses or vegetables in particular retain their nutrients. health-promoting value even after thawing.
Incidentally, this also applies to many other foods: kitchen herbs, stews or homemade sauces can also be frozen without any problems. If you regularly pre-cook larger portions, you not only save time, but also actively reduce food waste.
Checklist: Freezing soup made easy
- Soup Cool completely before putting it in the freezer
- Place in shallow, airtight containers or Freezer bags fill
- 1-2 cm Air to the edge leave – liquid expands
- Cream or milk only add when warming up
- Portion wise freeze for flexible use
- Shelf life: approx. 2-3 months at -18 °C
- Defrosting in the refrigerator or preferably in a water bath
- Heat evenly and stir regularly
- Clear broths and vegetable soups are particularly suitable
This article was partly created with the help of a machine and carefully checked by the editorial team before publication.
