freezing soup

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Hi boomclart,

It's best to freeze soup as soon as it's cool but if your soup still tastes and smells ok then it will probably be fine to freeze.

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Olliebeak

I use the medium-sized margarine containers (500g) for freezing soup in single portions - DON'T QUITE FILL IT (to allow room for expanding!). This size is fine if you're not having anything else with it. If you're having a sandwich as well, then the 225g size is adequate.

OrkneyStar

Olliebeak wrote: »

I use the medium-sized margarine containers (500g) for freezing soup in single portions - DON'T QUITE FILL IT (to allow room for expanding!). This size is fine if you're not having anything else with it. If you're having a sandwich as well, then the 225g size is adequate.

I use 500g margarine tubs too as they are just the right size to hold two portions- me and DH always have a roll or bread with soup so don't need a huge amount. The idea of freezing bag in a cup sized amount is good, or you could just measure what volume of soup your cup holds and put that amount in each bag.

bolton214

i have just made broccoli soup, the recepie has a pint of milk in it. can anyone advise wether its ok to freeze. thanks

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Hi bolton,

Yes, soup containing milk and cream can be frozen.

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bec54

Hello
Me n hubby love home made soups to take to work. I normally store and freeze them in old plastic bottles (e.g. 500ml water bottles). They don't take up too much room in the freezer n there's no chance of them spilling on the way to work. When they're defrosted I just pour into a mug n microwave

X

Geeves1980

I'm going to attempt to make my own soup from now on, rather than buying the fresh soups from the supermarket.

The way I plan to do it is make enough for 3-4 servings at a time and freeze each portion seperately.

Can all soup be frozen, or are there some flavours/ingredients that do not freeze well?

What are the best containers to freeze them in? My mum raves about Lakeland so I was going to have a look to see what they do. I'll most likely be taking it to work with me and heating it up in microwave then pouring it into a bowl/mug.

Once I've mastered soup, I'm moving onto baking...I never realised you could freeze cakes, muffins etc.

SunnyGirl

I freeze all soups with the exeption of minestrone as I make it as a 'fridge clearer' and it's eaten on the same day or the next one. Some of the soups I've frozen are butternut squash & sweet potato, leek & potato, mixed veg, lentil, spicy parsnip, tomato, chicken, pea & ham & scotch broth. I use containers from places like Wilkinson's, Poundland & Home Bargains. A good tip that was passed on to me by my Mum was to put a freezer bag into your container, pour the soup into it & tie the top closed. When the soup is frozen you can then lift out the frozen 'brick' & re-use the container again for something else. I wouldn't take it to work in my bag like that though :rotfl: I put it in a bowl in the fridge overnight to defrost it then either microwave it or pour it into a pan IYSWIM? HTH.

Pink.

I freeze soup in portion sizes for lunches in old margarine tubs which I wash out and reuse over and over again.

This recent thread might give you some more ideas:

freezing soup

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Geeves1980

just had a look through that thread, thanks very helpful.

Thanks for that tip Sunnygirl, think I might have to start saving my margarine containers! God the OH really is definitely going to start saying I'm turning into my mum, I never thought I would see the day!!