(Which means mushy soup when it thaws!) Cooling soup also protects the contents of your freezer. No one wants the hot soup’s steam to thaw out all the other food. While freezer-burned food is safe to eat, it might not taste that great. Luckily, freezer burn is easy to avoid!
This soup freezes well if you want to store it for a longer period. I thought it would be a great option for work lunches as you could easily divide it into the right portions (in microwave-safe containers) ahead of time, then bring it as needed (either from the fridge or the freezer).
4. Freezing soup with milk or cream in it. Soups that contain milk or cream, like chowders and bisques, also don’t hold up well in the freezer — they tend to take on a grainy texture and separate when defrosted and rewarmed.
(This is one of our favorite freezer organization tips !) You’ve been simmering that amazing slow cooker soup for hours; don’t let your hard work go to waste! Always be sure to let your soup cool to room temperature before moving into a freezer container. Then, stick it in the fridge to cool the temp down (to somewhere below 40°) before freezing.
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