How do you freeze vegetable soup?

1. Cool it Down:

* Let the soup cool completely to room temperature. This prevents ice crystals from forming and making the soup watery when thawed.

2. Choose Your Container:

* Freezer-safe bags: These are great for saving space and are easily stackable. Squeeze out as much air as possible before sealing to prevent freezer burn.

* Freezer-safe containers: Opt for airtight containers with lids. Leave about an inch of space at the top for expansion.

3. Label and Date:

* Label the container with the soup name and the date. This will help you keep track of what's in your freezer and ensure you use older items first.

4. Freeze:

* Place the filled containers or bags in the freezer, laying them flat if using bags to maximize space.

5. Thaw and Reheat:

* To thaw: Transfer the soup from the freezer to the refrigerator for 12-24 hours to thaw completely.

* To reheat: Heat the thawed soup in a saucepan over medium heat, stirring occasionally. You can also reheat individual portions in the microwave.

Tips for Success:

* Don't freeze cream-based soups: The cream can separate upon thawing.

* Add pasta later: Pasta will become mushy when frozen, so add it after thawing and reheating.

* Freeze in single-serving portions: This makes reheating quicker and easier.

* Label with serving size: This helps you plan meals and avoid over-serving.

Enjoy your delicious frozen vegetable soup!