Tips on Freezing Soups
-from The Foster’s Market Cookbook by Sara Foster with Sarah Belk King
Since soup usually is made in large quantities, some, or all, of it is likely to be frozen for later use. Here are some tips for freezing soup:
Before putting soup into the freezer, let the mixture cool to room temperature, then chill it uncovered in the refrigerator and skim the fat off the top before freezing.
Always store soups in tightly sealed containers, leaving a little space at the top for the soup to expand as it freezes.
Soups with heavy cream, sour cream, milk, half-and-half, yogurt, and buttermilk break down when frozen. If the recipe calls for these ingredients, do not add them until the frozen soup has been thawed. Heavy cream and sour cream can be added to reheated soups and even brought to a boil. Milk and half-and-half can be added to soups and reheated, but only at a low boil. Yogurt and buttermilk should be added only to cold soups, since they break down when heated.
Soups calling for pasta or rice are best if made up to the point of adding the pasta or rice. Freeze as directed above. When ready to serve, thaw the soup and bring it to a boil. Add the pasta or rice and cook until the pasta is al dente or until the rice is just tender.