How to Batch & Freeze Winter Soups (Plus 5 Ideas!)

Winter is the ideal time to get into batch cooking. It’s like, we’re already in a slower pace, the mood is right for it & it’s agreeable to be in a warm kitchen. But there are periods in the chillier months where busyness doesn’t quite slow down. Holiday prep, school breaks & work commitments. 

But just knowing you have a freezer full of hearty, homemade soups will reduce stress & decision fatigue. You can also avoid being tempted to call in takeout or eat fast food. 

We’ve talked about the many benefits of batch cooking before, but soups are great for this method. They’re easy to pull together, extremely versatile yet packed with essential nutrients, helping to boost your immune system. Something necessary during cooler months to keep you feeling energized. 

Related Blog Post: The Ultimate Guide to Batch Cooking at Home & Batch Cooking Tools and Ingredients

Best Batch Cooking Soups to Freeze for Winter

Not all soups freeze equally well, like some that require cream. Personally, I think you’re better off batching the soup without that then adding it in at the very end of rewarming. But many hearty, rich winter soups are perfect for batch cooking soups to freeze over winter. Here’s just a few:

• Chicken & Wild Rice Soup: This comforting classic is rich & satisfying & the wild rice holds up well in the freezer.
• Beef Stew: If you’re not pressure canning yet, freeze this! Packed with tender chunks of beef, root vegetables & a savory broth, beef stew is more than soup. It’s a whole meal that gets even better with time.
• Lentil & Vegetable Soup: Didn’t know lentils could freeze? Now ya do! A soup like this is a hearty vegetarian option that doesn’t skimp on nutrients.
• Butternut Squash Soup: Smooth, creamy & slightly sweet, this soup can be frozen in large portions or individual servings for a quick lunch or dinner.
• Minestrone: Although I haven’t tried batching this one yet myself, I’ve read good things about it. What draws me to this vegetable-packed Italian soup is that it’s easily thawed & something that serves well with a sprinkle of parmesan & crusty bread.

How to Properly Batch Cook Soups & Freeze Them 

Batch cooking winter soups is easier than you think, but the key is in the preparation.

Start by gathering large pots, slow cookers, electric roasters or Instant Pots to make big batches at once. I’m talking 3-5x your original recipe.

When cooking, make sure to stick to ingredients that freeze well—heartier vegetables like carrots, potatoes & beans tend to hold up better than delicate greens like spinach. But that’s not to say you can’t use spinach or other greens tho!

Here’s a few tips to make batch cooking soups easier:

• Avoid Overcooking: Since your soups will be reheated later, cook your vegetables until just tender or maybe even to the brink. You don’t want them becoming mushy.
• Skip the Dairy (For Now): If your soup calls for cream or milk, leave it out & add it when you’re reheating for the best texture & flavor.
• Portioning is Key: Divide your soups into single or family-sized portions before freezing. This way, you can pull out exactly what you need without thawing the whole batch. And if you’re a fan of something like Souper Cubes, this works great. 
• Save Time Over Time: If multiplying recipes 3-5x doesn’t appeal to you, simply double a recipe when you make it. Then immediately slide half over for another meal someday. This is how you “slowly, but surely” batch cook soups for winter.

The Right Way to Store & Label Frozen Soups 

Proper storage is crucial to keeping your winter soups fresh in the freezer. If using Souper Cubes (or something to portion out), once the servings freeze over, pop ‘em out & use a Food Saver vacuum sealer for long-term storage. Don’t forget you can also vacuum seal glass mason jars if you have the attachment kit! Just leave proper headspace because the liquid will expand while freezing & you don’t want the jar to burst!

Freeze any bags flat to save space & make it easier to stack. Plus, it’ll defrost quicker too.

Always label your containers with the soup name & the date it was made at least. You might also add allergen info if you like hosting or maybe reheating instructions or soup toppings/add-ins after warming. Most soups can last in the freezer for up to 3 months.

Reheating & Serving Frozen Soups 

Now you’re ready to enjoy your frozen soups. It’s been a tiring day, you’re not in the mood to really cook, but you want comfort.

There are a few ways to reheat your batch cooked winter soups. The best method is to thaw your soup in the fridge overnight, but you can put the frozen container in some warm water to speed up the process. If you use a microwave, that works. I use my stovetop to rewarm everything. For thicker soups or stews, reheat on low heat, stirring periodically to prevent sticking. 

Remember, add any fresh herbs, cream, or toppings once the soup is hot. And get fancy by sprinkling over some cheese or croutons or by serving with a slice of warm bread (or a grilled cheese). Et, voila. Bon appetit.

Key Take-Aways

Batch cooking winter soups is a Godsend for the cold, busy months. Prep large batches of nutrient-packed soups (but minus the dairy & toppings!) & freeze for later in just the right portion size (using Souper Cubes if you have ‘em).

Use vacuum sealed bags or mason jars labeled appropriately for storage. Defrost overnight in the fridge when possible & rewarm over the stove (or in a microwave) til just right.

Top as you want & get ready to enjoy convenience & comfort all season long.

Related Blog Post: Batch Cooking for Beginners: How to Meal Plan