Freezing Homemade Soup

uncommonadvice

Do you think it would be safe to freeze homemade soup in bags, and would it still taste ok after reheating?

BOBS

yip - i freeze portions of the various soups i make - and all are lovely whizzed straight from freezer in micro

ariba10

Do it quite often with no problems.

thriftwizard

Never had any problems here - I cook up vast vats of the stuff, freeze it in bags inside ice-cream tubs (makes brick shapes that you can stack when you remove the tubs) then defrost & use as needed!

singlestep

Another one here who does this all the time. Quite glad of it due to the lovely weather we've been having. I do the same as thriftwizard when I'm running out of tubs. So much easier to fit everything in.

Oliver14

uncommonadvice wrote: »

Do you think it would be safe to freeze homemade soup in bags, and would it still taste ok after reheating?

Why would you think it wouldn't taste ok? I freeze portions constantly in zip lock bags never had any problems

[Deleted User]

I too freeze my hm soup in pour and store bags, also I have a few cartons with lids that I use as well.The soup tastes just as nice as when its first goes in there
Home made soup is so cheap to make and tastes so much nicer than those tinned ones full of chemicals,darn sight cheaper too

Eenymeeny

thriftwizard wrote: »

Never had any problems here - I cook up vast vats of the stuff, freeze it in bags inside ice-cream tubs (makes brick shapes that you can stack when you remove the tubs) then defrost & use as needed!

I've saved a few smaller margarine tubs then use them like this. I find then that I only defrost a small portion at a time.

Justamum

Eenymeeny wrote: »

I've saved a few smaller margarine tubs then use them like this. I find then that I only defrost a small portion at a time.

I use those too. I even weigh the soup out so that each one has 400g in it - which is about the same size as one tin. I feel like a real saddo now :rotfl:

debbym

If your soup is just veggies/meat/stock kind of thing it should freeze fine. Dairy and egg white can be a bit iffy and cause a change in texture that can be unpleasant.
I make soup from (mainly) pureed veggies;I freeze the soup thicker than usual and add the liquid to make it the thickness I want later - saves room in the freezer and I can add milk after defrosting to make a "cream of..." style soup - these are the only kind I think might cause you a problem when defrosting them.