Freezer-Friendly Soups (and the Containers I Swear By)
Growing up, my grandmother made soup every single day for lunch. And I mean every day. It didn’t matter the season—there was always a pot of soup simmering on the stove. Lately, those memories have been coming back to me because my husband has been in what I like to call a serious soup mood. So I’ve been leaning into those old habits and getting back into soup making.
Over the past few weeks, I’ve made:
- Chicken tortilla soup
- Chicken noodle soup
- Broccoli and cheese soup
- Taco soup
- Chili
I love making soup in large batches—it saves time and just makes sense. The problem? Soup only stays fresh in the fridge for so long, and honestly… who wants to eat the same soup day after day after day?
That’s where freezing comes in.
I used to freeze soup in large freezer-safe containers, but that created a new issue. Once you thaw a big container, you have to eat all of it before it goes bad. Not ideal if you like variety (or if you’re cooking for a small household).
My Simple Freezing Solution
Recently, I found 1- and 2-cup silicone freezer molds, and they have completely changed the way I store soup.
Here’s what I do:
- Let the soup cool completely
- Pour it into the silicone containers
- Freeze overnight
- Pop the frozen soup blocks out
- Transfer them to labeled 2-gallon freezer bags
Each bag gets labeled with the soup type, and now I can pull out exactly one or two portions at a time—no waste, no boredom, and no pressure to eat the same thing all week.
The 2-cup size is especially perfect for lunches or quick dinners, and the silicone makes releasing the frozen soup incredibly easy.
👉 These are the exact 2-cup silicone freezer molds I use and recommend https://amzn.to/49J1Yik
If you love homemade soup but want it to work for real life, freezing individual portions is a total game-changer.
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