How to Freeze Soups and Sauces

Freezing sauces and soups has been something that has always been a messy, time-consuming project for me.  I would end up getting sauce EVERYWHERE while trying to fit it in the baggie in order to freeze them, and then, when I finally did it, they would freeze in odds shapes that made it hard to fit a whole bunch of stuff in my freezer!  I have found the secret, though, and will share it with you!

First, make sure you label your baggie.  No matter how good of a memory you think you have, there are so many soups and sauces that look alike (tomato soup is NOT the same thing as spaghetti sauce) and it would be so disappointing to pull out the wrong one for dinner!

Second, find a plastic container (I use my tall tupperware) that your baggie will fit in and the top will fit over.  Put the baggie inside and fold the top of the baggie over the top of the tupperware.  If you’re going to be freezing some heavier soups (something with a lot of veggies or meats), you might want to secure it with a rubber band.

Next, take a measuring cup and scoop the amount of soup or sauce you want in the baggie.  That way, you know exactly how much you’re putting in, and when it comes time to thaw it, you know exactly how many baggies you’ll need.

Then, once you have the tupperware full, pull the top of the baggie up, and continue to fill until it’s as full as you need it.  This should only require a scoop, MAYBE two, otherwise you need a larger container because a baggie won’t support soup or sauce most of the time.  Make sure you don’t over-fill the baggie because liquid expands when frozen and the worst thing in the world is to come back to your freezer and find a baggie that’s split because you filled it too full.

Zip the baggie most of the way (leaving a short space open) and then press the air out of the rest of the baggie.  If you have a thicker sauce or soup, you might be able to lay it down on the counter, but if it’s a thinner sauce or soup, keep it standing so as not to spill all over your counter!

There are two ways I’ve found to freeze the bags of sauce and soup.  If you have a big chest freezer like mine (thanks, Husband!), you can lay the baggies on either the shelf or the bottom and alternate them so that the top of the baggie is above the bottom of another baggie.

If you don’t have a chest freezer, you can do the same with your shelves, or you can take a couple of cookie sheets, lay the baggies on them, and then freeze.

Once they’re frozen, you can stack them or file them MUCH more easily and use way less of your freezer space than before!


7 thoughts on “How to Freeze Soups and Sauces

  1. I just made some soup with navy beans and on the package back it states that you can soak and cook the beans then freeze large batches to use later. So it would follow that bean soup would be fine. Split pea is in fact BETTER IMHO after freezing

    • I make large batches of chili with canned kidney beans and ham and bean soup with dried great northern beans. Both of these freeze really well. To use, I suggest thawing the bag in a bowl or pan in case it has a hidden leak and then heat the soup slowly so as not to burn or scorch it. You may need to add a little water to thin it out some, most bean soups thicken a little over time. It’s great to have soups, stews and chili already made in the freezer for those days when you just don’t want to fuss with a lot of cooking but would really like a nice warm comfort meal

      • I’ve become “lazy” smart over the years. It takes the same amount of time to cook 1 quart of soup/stew/chili as it takes to cook a gallon. It takes the same amount of time to cook 1 meatloaf as it takes to cook 5. Once cooked, I package up either in freezer safe containers or sealed bags (baggie or vacuum sealed) and then I have another 4 or 5 meals ready to eat. As we have all learned, soups/stews/chilis all taste better the second day and I like them even more when all I have to do is defrost and pop in the microwave. It also saves $$$ as when meats/vegetables go on sale I get “inspired” to make a batch of something I can get a few meals out of.

  2. Pingback: Weekly Rays of Sunshine #160 | Recipes and Ramblings with the Tumbleweed Contessa

  3. I have frozen soups & sauces before & completed most of the steps you listed. I like that you used pictures to help with your directions (seeing the process is easier than just reading it). I love the Tupperware idea! Will definitely be using that one (especially since my daughter sells that product). Thank you for sharing your knowledge!

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