Not every soup survives the freezer, but these five do. Food experts say the secret is in the ingredients.
Butternut Squash Soup
Roast 2 pounds of cubed squash at 400 degrees for 30 minutes, then simmer with 4 cups of broth and an onion for 20 minutes before blending. Freeze it dairy-free and stir in cream after reheating. Cool before portioning into freezer bags.
Chicken Noodle — Hold the Noodles
Simmer 2 pounds of chicken thighs with 8 cups of broth, carrots, and celery for 45 minutes, then shred the meat back in. Cook noodles separately at serving time, since they turn mushy frozen. Bon Appetit calls this the make-ahead cook’s golden rule.
Minestrone
Simmer 6 cups of broth with tomatoes, beans, zucchini, and small pasta for 30 minutes. Freeze slightly undercooked so vegetables finish softening on reheating. It keeps three months in airtight containers.
Split Pea Soup
Simmer 2 cups of split peas with 6 cups of broth, diced ham, carrots, and onion for an hour until thick. Flavors deepen overnight, so this one improves after freezing. Thaw in the fridge and reheat.
Beef Chili
Brown 2 pounds of ground beef with onions, then simmer with 2 cans of beans and crushed tomatoes for 45 minutes. Chili is the freezer champion — portion into single servings and reheat from frozen.
Sources: Taste of Home, Bon Appetit