Make-Now-Eat-Later Soups for Fall

When the weather starts to turn cool and crisp, it’s time to make fall soups for yourself, for your family, for your friends, and for later! The next time you make a batch of soup make two batches! You can freeze the extra soup for days and nights when you’re short on time. If you need to put a meal on the table in minutes, you may as well make it homemade soup!

You’ll want to prepare each of Southern Living’s tempting Fix-and-Freeze Soups & Stews this season. If you love hearty stick-to-your-ribs soups, you’ll love their Chicken-Andouille Gumbo with Roasted Potatoes. Or try their flavorful Curried Chicken Chowder—the coconut milk balances out the curry in a truly delicious way!

Soups that freeze especially well include bean soups, broth-based soups, meaty soups, puréed soups, and rice soups. This warming Italian Wedding Soup from EatingWell can be frozen for up to 6 months.

Tips and Tricks

  • Consider these options for cooling hot soups before placing in the freezer:
    • Set the pot of hot soup into an ice-bath. Stir the soup while the pot is sitting in the ice-bath.
    • Rather than storing the soup in one big container, divide the soup into smaller portions. The smaller portions will cool faster than one big pot of soup.
  • Watch this How To Freeze and Store Soup video from Southern Living for good tips on freezing and storing soup.
  • On the outside of the freezer bag or container, note the name of the soup, the date you prepared it, and reheating and garnishing instructions.
  • For more information on cooling food rapidly and keeping food out of the “Danger Zone” read Leftovers and Food Safety from the USDA.