A steaming bowl of homemade soup is an ideal meal in the depths of winter. And if you are going to the trouble of making your own soup, then you really want to make sure you know how to freeze homemade soup properly to ensure you always have a meal in the freezer. So let’s dive in.
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Hot homemade soup. There is just something about those words that conjure up a whole bowl of comfort for me. Whether it be a big bowl of cheesy cauliflower soup, a hearty bowl of vegetable soup or a super quick minestrone soup, soup would have to be my favourite winter meal. We eat homemade soup for dinner at least once a week in winter, and I always double the recipe so I either have leftovers for lunch the next day or so I can freeze the excess soup for another meal.
Whilst freezing soup seems straightforward (and it is) I have a few tips on how to freeze soup properly that will not only ensure your soup is as delicious the second time around, but that will also maximise the time you can store the soup in the freezer without affecting the taste and texture. I have summarised these tips in a handy guide for you that you can grab from my Resource Library. Simply click the link below or request the password at the end of the post. Or read on for the full version.