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Published 27/10/2026

How to freeze soup (and reheat safely)

Soup can be a healthy and delicious meal, packed full of nutrients that benefit our body and mind, making it a favourite choice for lunch or dinners, especially when fighting a cold. Although storebought can be convenient, homemade soup can be cheaper and much tastier. By batch cooking and freezing soup, you can safely reheat and eat it over the course of the next few months, all while keeping the soup's original nutritional value.

Our guide explains how to freeze soup as well as how to defrost and reheat safely, so soup can always be on the menu.

How to freeze soup

Allow the soup to cool

Allow the soup to cool and reach room temperature before placing in the freezer. If you place hot soup in the freezer, it can not only cause condensation and ruin the soup's texture, but it can also warm up nearby food.

Separate into portions

Once the soup has cooled down to room temperature, portion into separate containers. You can use glass or plastic containers, or you can use plastic freezer bags. By separating the soup into portions, you can grab a single serving whenever needed without reheating the entire batch.

Always avoid overfilling the containers or freezer bags as liquids expand when frozen. Lay on a flat surface in the freezer, then once frozen, stack vertically and in a line for optimal freezer space.

Always label and date

Before storing the portions in the freezer, make sure to clearly label the soup with the soup's type (e.g., butternut squash soup) and the date. Depending on the type of soup, it can be frozen for 1-3 months whereas broth can last up to 6 months.

Avoid freezing pasta, rice or dairy-based soups

Pasta and rice-based soups can become mushy and grainy when reheated, spoiling the soup's texture. If the soup requires pasta or rice, you can always cook a portion to add when reheating the frozen soup. Dairy-based soups like milk or cream can also separate or curdle once defrosted, however, coconut soups fare much better. For example, our red lentil soup recipe contains coconut milk, making it great for freezing.

Undercook vegetables

By undercooking vegetables, you avoid overcooking and turning them mushy when reheating. You only need to slightly undercook the potatoes and vegetables before portioning and freezing.

How to reheat soup

There are two ways to reheat frozen soup: straight from frozen and then overnight. We recommend the latter, but sometimes you may have forgotten to defrost beforehand and need something a bit quicker.

Defrost overnight

Ideally, you will want to defrost the frozen soup. Do this by removing the soup from the freezer, placing it in the refrigerator and leaving it to thaw overnight. Once the soup has defrosted, gently reheat in a saucepan, garnish then serve once piping hot.

Direct from frozen

If you've forgotten to defrost or simply want a quicker method to heating up your soup, you can always reheat soup directly from frozen. The best way to do this is via a microwave. Transfer the soup to a microwave-safe container, partially cover and cook on a low heat, in small blasts of 2-3 minutes. Use a wooden spoon to stir the soup between blasts, so it thaws out evenly. Once thawed, either continue reheating on a high power in the microwave or decant into a saucepan.

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