How To Batch Cook Soup For Freezing
Batch cooking is a great way to get ahead for the coming week or even the month ahead, depending on how much you cook. In this post, I’ll show you how to batch cook soup for freezing, along with my top tips for freezing, defrosting and reheating it.
Why I Love Batch Cooking Soup
There are so many reasons to love batch cooking. For me, the biggest advantage is having something quick and easy ready for busy days.
It helps me avoid the temptation of ordering a takeaway, eat a little more healthily and save money too.
We usually do our batch cooking at the weekend when my husband is home to help with the prep (and the washing up!). Of course, you need to do whatever works best for you.
Why Batch Cook Soup?
I love homemade soup. It’s generally healthy, inexpensive to make and perfect for a warming lunch or light dinner, especially during the colder months.
The trouble is, I don’t always have time to make it from scratch, so cooking a big batch and freezing it is the perfect solution.
It’s also a great way to reduce food waste. A big pot of vegetable soup is ideal for using up vegetables that are looking a little tired or odds and ends that might otherwise end up in the bin.
Which Soups Freeze Well?
In my experience, most soups freeze really well.
The exception tends to be soups with a very high cream content, as they can sometimes separate slightly after freezing and reheating.
Some soups can also seem a little watery after they’ve been defrosted, but I find they usually come back together after a few minutes of simmering.
If your soup ends up a little too thick instead, simply stir in a splash of water, stock, milk or cream until it’s the consistency you like.
How To Batch Cook Soup
Most soup recipes make enough for two to four people, so if you’re batch cooking you’ll usually want to double or even triple the recipe.
If you make soup regularly, you’ll probably already have a good idea of how much stock and vegetables you need.
For example, to make eight portions of my leek and potato soup (pictured above), I used:
- 1kg leeks
- 1kg potatoes (before peeling)
- 2 pints chicken stock
- 2 tablespoons cream
- A large knob of butter
- Salt and pepper, to taste
If you’re worried about getting bored of eating the same soup over and over again, try making a different batch every week for a few weeks. Before long you’ll have a nice variety in the freezer to choose from.
How To Freeze Batch Cooked Soup
When portioning up your soup, think about how you’ll be using it.
I tend to freeze larger portions for dinners and smaller portions for lunches. Frozen soup also makes a great packed lunch because it can slowly defrost during the morning before being reheated at lunchtime.
Before freezing:
- Allow the soup to cool completely.
- Divide it into freezer-safe containers. Old takeaway tubs, freezer bags and reusable containers all work well. If you use freezer bags, lay them flat to save space.
- Label and date each portion so you know what’s inside and when it was frozen.
If you’re freezing a large batch, don’t forget to make sure you’ve actually got enough room in the freezer first!
How Long Can You Freeze Soup?
Most homemade soups can be frozen for around 3 months without any noticeable loss of quality. While they’ll often still be safe after this if kept continuously frozen, I find they taste best when used within three months.
How To Defrost Soup
The best way to defrost soup is overnight in the fridge before reheating.
If you’re short on time, you can also defrost it in the microwave or gently on the hob.
How To Reheat Soup From Frozen
Another option is to reheat soup straight from frozen, which is what I usually do.
I normally start it off in the microwave for a few minutes before finishing it on the hob so I can make sure it’s piping hot and bubbling before serving.
Top Tip: If you’re using a food thermometer, make sure the soup reaches 75°C for at least 30 seconds or 80°C for at least 6 seconds before serving. If it hasn’t reached temperature, simply continue heating for another few minutes.
