Soup is the ultimate make-ahead meal. Because most homemade soups can be stored in the freezer for at least three months, it’s a great dish to make on a Sunday afternoon and enjoy for weeks to come. However, learning how to freeze soup isn’t as simple as tossing your chicken noodle in the icebox.

Here are a few tricks to freezing soup that ensure it’ll taste delicious after it’s thawed.

How to Freeze Soup

Step 1: Pick a small portion size

Freezing soup in one- or two-person portions helps the soup freeze faster. It’s the perfect size for a make-ahead lunch or dinner, too.

Step 2: Choose the right container

• If you don’t like to wait for soup to thaw: Try the round, reusable kind like freezer-safe Twist ‘n Loc containers from Ziploc. When you’re ready to eat, run cold water over the outside of the container to loosen. The soup will pop right out into a stockpot or Instant Pot for easy reheating. You can also try Souper Cubes, which are like ice cube trays but for soup servings.
• If you want to maximize freezer space: Ladle cooled soup into freezer-safe quart- or gallon-sized plastic bags. Freeze flat and stack once the soup is fully frozen. (This is one of our favorite freezer organization tips!)

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