Sometimes you may be left with a large helping of sumptuous soup that you can't bear to let it go down the drain. Well, then freeze it for a later day. In fact, you can always make extra and save it for a relaxed Sunday meal, too. Here's how to do it right.
1. Always allow the soup to first cool. The reason for this is that hot soup can defrost other items in your freezer and affect their quality. Leave the pot in a cool area, maybe on your dining table, under the fan. Once it cools, place it in the refrigerator for another hour before freezing.
2. For space-saving storage, get freezer-safe re-sealable plastic bags. Pour cold soup, squeeze out as much air as possible and seal the bag. To store it without crowding your freezer, you can place the plastic bags on top of one another in stacks.
3. To defrost your frozen soup, just place the bag in a bowl of cold water. Or you could also let it sit overnight in the refrigerator. In this case, however, don't forget to keep the packets in a large bowl or you will have a pool of water inside your fridge.
4. Place soups containing beans, potatoes or pasta in the back of your freezer, where the temperature remains most consistent. Otherwise, every time you open the door, the soup will thaw slightly, causing starchy ingredients to absorb more moisture and get mushy.
Date marks
Label containers or bags with a description and the current date to keep track of when they need to be thrown away. Dairy-based soups should only be frozen for two months-any longer and ice crystals will form, affecting the texture. Broth-based soups will keep for up to three months before their taste becomes compromised by other odours from foods in your freezer.
When using a plastic container...
You can also freezing soup in a plastic container. Just make sure that you leave less than an inch of space between the soup and the lid. As the more air inside the container, the faster freezer burn will set in. To defrost, put the container in the refrigerator the night before you plan on serving it.
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