1) You can freeze soups in large batch or in smaller amounts, portion-size containers that are ready to heat and serve. The smaller the container, the quicker it will freeze and defrost. No more freezing big batches of soup when all you need is one serving at a time.
2) Before freezing, cover, label, and date your soup. As a rule, stocks and broths can be frozen for up to 6 months; vegetable soups, about 4 months; meat, fish, or chicken soups, about 3 months; and soups with egg, milk and cream, about 2 months.
3) How to freeze soup in mason jars? You should use wide mouthed canning jars that come in pint and half pint sizes. Anytime you freeze in a glass jar that has shoulders, you have to make sure that the broth stays below the shoulders while it freezes and expands. This will prevent glass cracking in the freezer.
4) If possible, never use jars with shoulders–these jars will break due to the expansion that happens when food is frozen. Use Ball Mason Pint Jars are marked with a freeze fill line that is about an inch below the rim.
5) Place your jars in a Jar Box before putting in the freezer. This allows you to keep some distance between them and can be handy if you use it in a chest freezer. These jar boxes are awesome!
6) Can I use Tupperware in the freezer? Definitely YES! Certain foods, such as liquids, casseroles and uncooked meat, can be frozen in Tupperware containers. According to Tupperware Brands Corporation (NYSE: TUP), the only foods the company does not recommend freezing are uncooked eggs, canned food, salads, mayonnaise and creamy sauces.
7) You can also freeze soup in other plastic containers, leaving about 1/2 inch at the top to allow for expansion. Alternatively, fill plastic freezer bags (Ziploc Bags) about three-quarters full and squeeze out as much air as possible. Please do not freeze soup in containers that are not specifically marked food-safe or freezer-safe.
8) Chill soup thoroughly before freezing; this allows it to freeze faster. The ice crystals that form will be smaller, so your soup will have better texture and flavor.
Somewhat Related Post: If you want great tasting and healthful food. Then try this quick and easy recipes: Manhattan Clam Chowder Recipe of 3 Michelin Starred Chef Daniel Humm and How to Make the Perfect Jamie Oliver's Lancashire Hotpot- Lamb Recipes
9) Keep a thermometer in the freezer to make sure the temperature remains constant at 0°F. If you are freezing a large quantity at once, turn the thermostat to its coldest setting until the soup freezes.
10) Can you freeze soup with cream in it? Be aware that soups containing cream, wine, or lemon juice (or those thickened with eggs or flour) does not always freeze well.
If you are making a cream-based soup, pour off most of the liquid, and freeze the solid portion of the soup. When you reheat, add fresh cream or milk. When reheating, simmer gently and whisk constantly to prevent curdling.
Adding more speedy tips…
11) Can you freeze soup that has milk in it? Milk-based soups can be frozen safely for two months. While some soups may separate slightly, this can typically be fixed by whisking in a little additional milk or cream or by stabilizing the cream by mixing in arrowroot powder and water slurry.
12) How do you thaw or reheat frozen soup? If you want to defrost a frozen soup, leave the soup in its container and defrost in the refrigerator, microwave oven, or under running tap water. You can also remove it from the container and reheat the frozen soup in a saucepan over low heat. A microwave oven is better for reheating small amounts of soup. Very easy! Just remember that refreezing after thawing is not recommended with some defrosting method.
13) Don’t be alarmed if puréed soup separates after defrosting. To fix it, just whisk it back together.
14) Serve soup as soon as possible after defrosting.
If you like delicious and easy to cook soup for all seasons and occasions, get more information here, New England Soup Factory Cookbook.
VIDEO - The Best Way to Freeze Food Longer Shelf Life and Rapid Defrosting
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