Freezing soup is the best way to deal with leftovers. Most vegan soups will still taste fine when thawed and enjoyed after 6 months. Here are some tips for freezing soup and ideas for what to do when you have no freezer space or hate leftovers.
General Tips for Freezing Soups
- Soups that freeze best: Bean soups, vegetable soups, broth-based soups, soups with brown rice or wild rice, and pureed soups.
- Don’t freeze herbs in soup. Just add them to reheated soup.
- You can, however, freeze herbs like cilantro and parsley separately: Wash and dry. Chop in food processor. Pour in olive oil as it processes. Freeze in ice cube tray or in freezer bag. (More details here.)
- Don’t freeze cooked pasta. Instead, boil fresh pasta and add this directly to the reheated soup.
- Slightly undercook vegetables, especially potatoes. If you're making some soup to eat now and some to freeze, scoop out/put aside the portion of soup you plan on freezing before finishing/fully cooking the soup you plan to eat.
- Freeze in quarts or in single portion sizes. This makes it easier to tote to work, store in the freezer, and reheat.