How Long Do You Keep Home-made Soup For?

MrsE_2

I freeze mine too, in single portion tupperware beakers.

adelight

Up to a week is fine in my experience, though they can go a bit murky coloured after 3-4 days. You could eat one portion, pop two in the fridge and one in the freezer? Sometimes if I've done a batch of soup and don't want to eat soup loads I use it as a sauce/base for a stew. Like I might make a thin minestrone soup and add pasta, lentils & extra veg to it to make a chunky stew one day.

SpeedyGonzalis

I make loads of veg soup and I find that when it goes off it grows mould on it and stinks to high heaven so there's no mistaking it! Unless it's meat or rice or seafood etc I go by the rule that if it smells OK it is OK. I have eaten week old veg soup loads of times and I am still here. I agree with the poster above abotu freezing though it hardly takes any time to thaw in in a saucepan and then you don't have to worry.

marmiterulesok

I make soup every week in winter and keep the pan in the fridge.It keeps for 5-6 days.I have a tiny freezer,so not really possible to freeze.
As I eat soup every day,it rarely goes off by time I've finished it.
If it does go off,you'll know,don't worry!

VfM4meplse

1 week max - but if I do leave it that long I make sure I heat it to past boiling point on the hob rather than microwave.

Usually make my big batch on a Sunday morning, save 2-3 portions for the week and freeze the rest. A food processor and good quality stockpot and means I can cook 12 meals in 45 mins!

[Deleted User]

I too make quite a bit of soup as I find that if I have soup before dinner then no need for a pud. I made so delicious veg soup on Friday which I will finish off tomorrow .I also tend to freeze part of a vat and have some always in the fridge for either lunch or as a starter before dinner in the evening.
My friend bought me The Soup Bible a couple of years ago and they have some gorgeous soups in there.I like to experiment with soup though.Last week I made parsnip and apple and it was soooo delicious.I have a litre frozen at the moment and may get it out next week when my friend comes to stay.
veggie soup is cheap as chips to make and is terrific for using up the 'past its best' veggies that would otherwise have been binned. I throw everything in mine .The stuff in my fridge at the moment has got celery,mushrooms, carrots ,leeks, onions chopped red and yellow peppers, a couple of left over new potatoes chopped up and some 'bendy' runner beans.All chopped and used up.Apparently veggie soup is quite low in calories as well which makes it even better. A cheap healthy food to streeetch your meals out .What a winner

Penelope_Penguin

llh189 wrote: »

I was wondering how long they'd keep in the fridge before I poison myself - thanks!

I'd eat mine within a couple of days, or freeze until another day

As this has fallen from the front apgfe of OS, I'll add it to the existing thread to keep ideas together.

VfM4meplse

JackieO wrote: »

Last week I made parsnip and apple and it was soooo delicious.

If it was sweet like butternut squash soup (rather than a bowl of coulis) I'd be interested in the recipe...

[Deleted User]

easy peasy recipe you just can't go wrong
5-6 parsnips peeled and chopped into half inch cubes Doesn't matter if they are past their best
1 large bramley apple peeled and sliced.
a couple of stock cubes(I used the sainsburys cheapo ones I think when I bought them they were about 20p for 6)
crumble up the stock cubes and mix slowly to a thin paste with water ,keep adding water until there is around a pint and a half of stock.
Chuck the parsnips in the saucepan along with the sliced up apple and bring to the boil,turn down to simmer and cook for around 30 minutes (or until the parsnips are soft.)
Take the apple and parsnips out with a slotted spoon and run through the food mixer/blender to puree it .
Chuck it back in the pot and give it a good stir to incorperate it back into the stock, and Bobs your uncle

You get a lovely gloopy soup that tastes devine
I grated a bit of black pepper in it as well,but I love fresh grated pepper anyway.
Then portion up into what ever you are storing it in and when cold freeze,or as I did keep some out in a tall lock'n'lock box in the fridge .The rest I froze for later.It was so nice and has quite a delicate taste,a bit nutty flavoured I think, I would probably even enjoy it possibly in the summer as a cold consomme :j
I love to try different soups and like to try and combine different sorts of flavours. My DD makes a pea and mint soup that is gorgeous in the summertime

Triciaxx

I, too, was brought up with a pan always on the stove but, as someone just commented, the kitchen was cold enough to freeze milk overnight and the door was always kept shut - only heating one room at a time

I make a BIG pan of soup when I have a veg clear out and don't season it much or thicken it at all. I take it off when it is just cooked, transfer it to a cold pot and fridge as soon as possible. Each day, I take our lunch portions out (we have soup for lunch most days in the winter since we retired) and 'tart it up'. I might fry off a few chunks of chorizo or shreds of chicken, add a tsp of curry powder, pasta or a tin of toms, then season to taste. I only thicken soup by hand blending some of the veg and putting back in the pan just before serving. I even blitz a pint and have it as cuppa soup. This does us 3 days as a rule and some over which goes in the freezer in small bags and when I need it, out it comes, a few bags at a time, in the fridge to defrost and then well boiled. The main thing is to boil it thoroughly - which is why I only 'just' cook it enough in the first place.

I do make special soups if something is cheap or for treats but this is our basic and I can ring the changes right through the winter.