Soups that freeze well?

[worm761]

What are some soups that freeze well? My father loves to eat soup for his lunches so I try to have some in the freezer for him. I like to keep a variety of soups so he isn't eating the same ones over and over.
Right now I am keeping bean soup, split pea soup, and chicken noodle soup in the freezer. He is not a big fan of beef stew. I don't really know what freezes well so any advice is welcome.

 

[wdw1014]

Chilli freezes really well.

 

[LJSquishy]

Potato-based soup freezes well. I usually have a basic potato soup recipe with celery that I keep in the freezer and when I want to use it I will add freshly cooked bacon or ham cubes.

I also make a copycat recipe of Zuppa Toscana from Olive Garden, though I'm not sure how that would freeze because it does have cream in it.

Chicken & vegetable soup freezes well also, either tomato-based or broth-based.

Really, I have found almost any soup is fine.

 

[t_daniels]

Don't you need to do something special to freeze soups with potatoes/noodles?

 

[cyndik1111]

I was just thinking how my soups with potatoes don't freeze well. The potatoes tend to get spongy after you defrost it. I must be doing something wrong?

 

[t_daniels]

I was just thinking how my soups with potatoes don't freeze well. The potatoes tend to get spongy after you defrost it. I must be doing something wrong?

I never have. But supposedly you don't cook them 100% done?

I'm too nervous I'll screw up freezing soup.

 

[cyndik1111]

thanks. i was also thinking, my potatoes tend to be large cut. i bet tiny cut potatoes would do better.

 

[disneyhand]

I freeze portions from all the soups I make. They defrost well and still taste great in my opinion! That includes soups with vegetables, meat, potatoes, beans and creamy bases. My potatoes are always cut in bite size pieces, if that matters. I freeze them for my elderly mother and for work lunches. Hope that helps.

 

[Schmoodle]

I love soup and usually make a batch every week during cool seasons for us to have for lunches, etc. I often freeze the extras. I have found everything freezes well except for things with potatoes, which can get that spongy funky texture, and noodles, which can become mushy. The noodles would probably do okay if you undercook them a little.

 

[dsneprincess]

I freeze chicken noodle, tomato based vegetable soup & french onion soups. I freeze everything, tho! Ever seen the ad where the guy invented the hot dog toaster because his mother always froze the hot dog rolls? That will be my boys in a few years!!

 

[worm761]

Thank you! I didn't know if potato based or cream/milk based would freeze well. My dad has high cholesterol and if he doesn't have something easy then he will go for bad foods that he shouldn't have. Plus I love soups and stews and they tend to be pretty low calorie so that works for my lunches too!

 

[MrsDoubtfire]

I was just thinking how my soups with potatoes don't freeze well. The potatoes tend to get spongy after you defrost it. I must be doing something wrong?

Hm, I was thinking the same thing - I never freeze any soup/stews that has potatoes in it , no matter how they are cooked or what size they are cut as they become spongy once defrosted. I thought it was just me

I have made the Soup Nazi's White Bean Chicken Chilli and Olive Garden's Pasta Fagioli and both froze well.

 

[tasha99]

I generally freeze soups that don't have milk/cream or noodles in them. I don't even make big batches of soup with the noodles--I leave them out for the big batch, and then add the noodles just for the portion we're eating right away (I don't think noodles work even for refrigerating soup since they keep absorbing liquid and become mushy, like canned soup noodles, if left too long).

 

[buckirj1]

Brunswick stew freezes well. I make mine with dark chicken, sometimes ham, okra, limas and corn (no potatoes).

 

[prncess674]

1 pound ground lean beef or turkey
1 large onion
1 pack taco seasoning
1 pack Hidden Valley Ranch Dressing Mix
1 can pinto beans w/juice
1 can black beans w/juice
1 can whole corn w/juice
1 can kidney beans w/juice
1 can rotel
1 can diced tomatoes
1 can tomato sauce
1 can of water

Brown meat and onions. Drain. Mix Hidden Valley Ranch dressing mix and taco seasoning mix into meat. Then without draining the liquids, add all of the other ingredients. Simmer 1 hour.


VERY GOOD!

 

[Fyrefly]

I'm living out of state for college right now and when I come home my mom often sends me back with frozen soup. Mainly what she tends to do is send them to me without the starch. For example there is a cream-based chicken, leek and gnocchi soup I LOVE that freezes beautifully and she does the whole thing except adding the gnocchi. I heat up the soup myself on the stove and then add gnocchi on my own. Same if it's any soup with noodles, she sends it up with the base/veggies/meat all together and I add the pasta while it cooks.

I think the potato thing experienced by some people is just cooked starch that is frozen then re-thaws tends to break down and taste icky. If there's no way to add in ingredients on the stovetop then I would suggest sticking to heartier noodles that don't break down or do soups without.

 

[NotUrsula]

Gumbo is one of the best for freezing; it improves quite a bit for being frozen. Make chicken or turkey w/ poultry-sausage if you want to keep the cholesterol down. Do not add the rice to the soup before freezing; freeze some rice baggies separately and let him add as much as he wants.

PS: re potatoes being frozen. Generally it isn't the best idea, but the kind of potato you use makes a difference. For best results always use the waxiest red potatoes you can find, and cut them very small; cubes of 1/2 in or less. Also, don't overcook them; undercooking them a bit will help; they will finish up when the soup is reheated. (White potatoes are right out for use in anything that will be frozen; they will get VERY mealy.)