What soups can be frozen?

Soups that freeze well:

* Broth-based soups: These often freeze best, including:

* Chicken noodle

* Vegetable

* Beef stew

* Minestrone

* French onion

* Tomato soup

* Lentil soup

* Cream of mushroom

* Cream-based soups: These can freeze well, but sometimes the texture can change slightly:

* Broccoli cheddar

* Potato leek

* Cream of chicken

* Corn chowder

* Bisque (like lobster bisque)

* Chunky soups:

* Chili

* Bean soups (like black bean soup)

* Split pea soup

* Corn chowder

Soups that freeze less well:

* Soups with a lot of dairy: Soups with heavy cream or a lot of cheese can separate or become grainy when frozen.

* Soups with delicate textures: Soups with a lot of pasta or rice can become mushy after freezing.

* Soups with fresh herbs or greens: These can lose flavor and texture when frozen.

Tips for freezing soup:

* Cool soup completely before freezing: This helps prevent ice crystals from forming.

* Use freezer-safe containers: Airtight containers or freezer bags are best. Leave some space at the top of the container for expansion.

* Label and date the containers: This helps you keep track of how long the soup has been frozen.

* Thaw soup in the refrigerator overnight: This gives it time to thaw evenly.

* Reheat soup gently on the stovetop or in the microwave: Don't reheat frozen soup too quickly, as this can cause it to separate.

Enjoy your frozen soup!