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good soups to freeze Freeze soups popsugar food

Soup is a classic winter dish that can warm the soul and the body. Making a big batch of soup and freezing it for later is a great way to save time on busy days while still enjoying a hearty and delicious meal. Here are two soup recipes that can be easily frozen and reheated for a quick and easy dinner.

Can you freeze condensed cream of mushroom soup?

The answer is yes! Condensed cream of mushroom soup can be frozen without any issues. Here's a simple recipe for condensed cream of mushroom soup:

Ingredients:

• 1 can of condensed cream of mushroom soup
• 1/2 cup of milk
• 1/4 cup of chopped onions
• 1/4 cup of chopped mushrooms
• 1/4 tsp of garlic powder
• 1/4 tsp of black pepper

Instructions:

1. In a medium-sized saucepan, sauté the chopped onions and mushrooms until they're tender.
2. Add the condensed cream of mushroom soup, milk, garlic powder, and black pepper.
3. Cook over low heat for 5-10 minutes, stirring occasionally.
4. Let the soup cool down to room temperature.
5. Pour the soup into a freezer-safe container and seal it.
6. Label the container with the name of the soup and the date it was frozen.
7. Freeze for up to 3 months.

When you're ready to eat the soup, simply thaw it in the fridge overnight and reheat it on the stovetop or in the microwave.

15 Big-Batch Soups to Freeze and Eat All Winter

If you're looking for more soup recipes to freeze, try out these 15 big-batch soups:

1. Chicken Noodle Soup
2. Beef and Barley Soup
3. Tomato Soup
4. Minestrone Soup
5. Split Pea Soup
6. Vegetable Soup
7. Clam Chowder
8. Butternut Squash Soup
9. French Onion Soup
10. Black Bean Soup
11. Chicken Tortilla Soup
12. Italian Wedding Soup
13. Corn Chowder
14. Lentil Soup
15. Chili

Here's a recipe for a classic chicken noodle soup:

Ingredients:

• 2 tbsp of olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 8 cups of chicken broth
• 2 bay leaves
• 1 tsp of dried thyme
• 1 tsp of dried rosemary
• 2 cups of cooked chicken, shredded
• 1 cup of egg noodles, uncooked
• Salt and pepper, to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté until they're soft and fragrant.
3. Add the carrots and celery and cook for 5-7 minutes.
4. Add the chicken broth, bay leaves, thyme, rosemary, salt, and pepper.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 20-30 minutes.
6. Add the cooked chicken and egg noodles and cook until the noodles are tender, about 10-15 minutes.
7. Let the soup cool down to room temperature.
8. Pour the soup into a freezer-safe container and seal it.
9. Label the container with the name of the soup and the date it was frozen.
10. Freeze for up to 3 months.

Thaw the soup in the refrigerator overnight and reheat it on the stovetop or in the microwave.

Enjoy these soups all winter long by freezing them in advance. They're perfect for busy weeknights or lazy weekends when you don't feel like cooking. Plus, they're sure to warm you up on a cold winter's day!

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