Making and prepping soup for later is easy for you to do and to give you quick prep for delicious meals down the road. There are certain tips to make the soup that much better. First is to hold off on the cream or pasta. Pasta is especially important because it keeps cooking and will plump up, turning from simple pasta to half the plate. Watch your portions so you know you’re not putting a whole pot in the freezer at a time.

Key Takeaways:

  • Freezing soup does not detract from the deliciousness of any soup dish because it is very reliable to freeze.
  • If there is a soup item that does not freeze well don’t be afraid to hold back that ingredient and simply add it on later when you’re ready to unfreeze your soup.
  • It is key that you undercook some of the vegetables prior to freezing because it could turn out mushy after freezing and reheating.

“Smaller portions are quicker to warm up for a weeknight meal and easier to arrange in a crowded freezer.”

Read more: https://www.thekitchn.com/5-simple-tips-for-freezing-any-soup-177405

It's only fair to share...Share on Google+
Google+
Tweet about this on Twitter
Twitter
Share on Facebook
Facebook
Share on LinkedIn
Linkedin