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Does anyone know of a soup that can be frozen? I used to make this WW 0 pts soup with lots of veggies and chicken (sauted the veggies 1st so not really 0 pts). The soup tastes faboulous when freshly made but the servings that I freeze taste horrible! Invariably I end up throwing it all which is a real waste of time and effort. Its not really possible for me to make the soup from scratch everyday so does anyone have a recipe for a soup that can be frozen? Or is soup never meant to be frozen?
You can definitely freeze soup; you just have to be careful what ingredients you use. Potatoes, for instance, do not freeze well at all.
Homemade green pea soup with lots of veggies freezes really well, as does taco soup.
(My recipe for green pea soup; you can mess around with the amounts. They were just what I happened to have on hand. http://caloriecount.about.com/green-pea-soup- 300-g-recipe-r363258)
Try experimenting with soups that you like--freeze a very small amount. If you like the results, add it to the 'make in big batches and freeze' list.
Be mindful of what you're putting the soup in for freezing. Plastic bags work well for many things, but I find that with soup a solid container (glass or plastic) works better. That way I can thaw it in cold water without it becoming diluted.
I freeze soup in 1 pint canning jars for up to a few months at a time. The only problem I have ever had was with noodles. Boxed noodles are terrible in soup. They get mushy and soak up all your broth. But home-made pasta holds up well, either in the fridge for a few days, or frozen.
I freeze beef vegetable soup and chicken noodle soup all the time. I've never had a problem with bad taste before. I have had the chicken noodle soup become too thick upon thawing, I just thin it with water.
Homemade French onion soup freezes well. So does beef (or veggie/mushroom) barley, since the barley doesn't get mushy like noodles. Also, most stews and chilis freeze well.
I find whole-wheat pasta is less suseptible to overpuffing and getting soggy upon freezing/reheating.
Some ingredients I have used in soups that freeze/ reheat very well are: carrots, celery, onion, parsnip, peas, tomatoes, cauliflower, rice, barley, wild rice, quinoa, mushrooms, yam, squash, and I think potatoes are fine (though not as good as when they were fesh, admittedly).
On the not-so-great list are: cabbage (a little stinky on reheating though texturally fine), turnips/ rutabegas (very stinky), broccoli (super-soggy), and white pasta (blech anyway).
You will have better success on the reheat if you freeze it with the vegetables cooked al dente. That way they have some room to cook more upon the reheat.
Cream soups are generally disastrous to freeze. They separate and curdle. What you can do, though, is just leave the milk or cream out until you are reheating then add it at the last minute, for example for a butternut squash soup you can roast the squash, puree it with chicken or vetable broth and whatever other vegetables/ herbs you are using in there, then freeze the puree and when you defrost it, reheat to warm then stir in the milk and parmesan cheese and heat the rest of the way. Works like a charm.
I make big batches of French onion soup and freeze it with no problems. I also freeze chili and stew on a regular basis. If the stew has big chunks of potatoes they tend to get a little mushy upon thawing, but not enough to ruin the taste.