Storing and Freezing Soups
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Storing and Freezing Soups
Leftover soup must be cooled, then can be stored in the refrigerator for up to 3 days. Chilling soup can cause it to thicken, so you may need to add extra broth, water or milk when reheating.
Most soups can be frozen in an airtight container for up to 3 months. Be sure to leave some headspace to allow for expansion. Don´t add cream, yogurt or eggs to soup bases for freezing - they will curdle. Also, if the soup contains rice or potatoes you might want to strain it since these starches do not freeze well.
Before reheating frozen soup be sure to let thaw in refrigerator. Freezing may diminish some flavors, so you might want to taste and adjust seasonings as needed.
Comments
11/18/2008 4:43:49 AMSteph said:
I think that it might be a good idea to also mention that when you freeze a soup with potatoes in it, and sometimes rice, they lose their texture and aren't very appetizing.
11/19/2008 6:55:57 PM
Cindy said:
Steph,
Thanks for the heads up. You are absolutely right. I have added this tip to the above entry.
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