Whats the best way to freeze soup?
A. The best way to freeze anything is to let it cool completely, then divide it up into portions that you might want to use later, and seal it in an airtight, moisture-proof container before putting it in the freezer. If you’re making extra soup to freeze, stop cooking it just before the vegetables are tender. When you freeze, thaw, then reheat it, you can finish the cooking process. If your soup has raw eggs or particularly delicate vegetables in it, leave them out entirely before you freeze. Frozen, thawed and reheated very tender vegetables and eggs won’t come out quite the same the second time around. Read Just Freeze It! for more hints about packaging and the longevity of frozen food.
