FOOD NEWS
The Finishing Tip To Remember When Freezing Big Batches Of Soup
BY NIKKI MUNOZ
Before freezing soup, consider the garnishes. While some are okay to freeze, they require different thawing and reheating instructions and would need to be frozen separately.
If garnishes like croutons, herbs, or even shredded cheese were frozen right in the soup, their texture, as well as the soup's overall mouthfeel, would be negatively impacted.
To ensure the freshest taste and make things easier for yourself, it's best to stick with fresh garnishes on reheated soup. Add them to the dish just before serving.
Before freezing a fresh batch of soup, let it cool down completely. You can speed up the process by putting the soup pot in an ice bath in the sink and stirring it.
Once it’s cooled, transfer the soup to Tupperware containers, muffin tins, or freezer trays, and label it with the date. Most soup can last in the freezer for two to three months.