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If you want your food to last for a long time, then you can freeze it - and it also works with liquid food!
Soups can be perfectly freezed to last for weeks or even months - you just need to do it correctly.
Here are some tips on how to do it.
After cooking your soup, let it cool to room temperature. Hot soup can raise the freezer's temperature, affecting other foods.
Select airtight, freezer-safe containers or resealable plastic bags designed for freezing. Make sure they're leak-proof to prevent spills and freezer burn.
Divide the soup into individual or family-sized portions. This makes it easier to thaw only what you need, reducing waste.
Label each container or bag with the type of soup and the date it was made. This helps you keep track of freshness.
Leave about an inch of space at the top of the container or bag. Soup expands as it freezes, and this prevents containers from bursting.
If using plastic bags, squeeze out excess air before sealing to minimize the risk of freezer burn.
Initially, place containers in a single layer in the freezer. Once they're frozen solid, you can stack them to save space.
For faster freezing, place containers in a single layer in the freezer for a few hours. Once they're frozen, you can stack them.
For the best quality, aim to use your frozen soup within 2-3 months. While it's safe to eat beyond that, the taste and texture may deteriorate.
To thaw, place the frozen container in the refrigerator overnight. If you're in a hurry, use the defrost function on your microwave.
Never thaw at room temperature, as this can promote bacterial growth.
When reheating, make sure the soup is steaming hot. Stirring while reheating ensures even heating and helps prevent overheating in certain areas.