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Freezing: Soups

 

Most soups freeze brilliantly and will provide endless suppers and weekend lunches when you are too busy or tired to cook. All you have to remember is to give them time to defrost...

Ajo Blanco – Chilled Almond Soup
Freeze the prepared soup in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Defrost in the fridge overnight. NB: Do not freeze the garnishes. 

Black Bean Soup with Black Bean Salsa
Make the soup to the serving stage, but omit the salsa. Cool at room temperature. Freeze in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight and reheat thoroughly. NB: Do not freeze the salsa. 

Black Forest Ham and Lentil Soup
Make the soup, omitting the cabbage and parsley. Cool at room temperature. Freeze in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight. Add the shredded cabbage and continue the recipe, garnishing with parsley to serve. 

Bloody Mary Soup
Make the soup to serving stage, but omit the yoghurt and garnishes. Cool at room temperature. Freeze in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight and reheat thoroughly. NB: Do not freeze the garnishes. 

Carrot and Artichoke Soup
Make the soup to serving stage, omitting the crème fraîche and garnishes. Cool at room temperature. Freeze in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight and reheat thoroughly. NB: Do not freeze the garnishes. 

Carrot and Coriander Soup
Make the soup to serving stage. Cool at room temperature. Freeze in a plastic container with tight fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight and reheat thoroughly. 

Carrot and Tarragon Soup
Make the soup to serving stage, but omit the cream. Cool at room temperature. Freeze in a plastic container with tight fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight and reheat thoroughly, stir in the cream and serve. 

Cauliflower Soup with Roquefort
Make the soup to serving stage, but omit the crème fraîche and chives. Cool at room temperature. Freeze in a plastic container with tight fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight and reheat thoroughly, stir in the crème fraîche and serve garnished with chives.

Celery Soup with Blue Cheese
Prepare the recipe and liquidise without the cream. Do not reheat but leave to cool completely at room temperature. Freeze in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight and reheat thoroughly, stir in the cream and serve. Do not freeze the celery leaf garnish. For the croutons, allow to cool and then pack in a polythene bag or small freezer container. Freeze for up to 1 month. Can be used straight from frozen.

Chestnut Soup with Bacon and Thyme Croutons
Make the soup to serving stage and cool at room temperature. Freeze in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight and reheat thoroughly. For the croutons, allow to cool and then pack in a polythene bag or small freezer container. Freeze for up to 1 month. Can be used straight from frozen. 

Chickpea, Chilli and Coriander Soup
Make the soup to serving stage, omitting the crème fraîche. Leave to cool at room temperature, then freeze in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight and reheat thoroughly, adding the crème fraîche as per the recipe. NB: Do not freeze the garnishes. 

Chilled Lemon Grass and Coriander Vichyssoise
Not suitable for freezing. 

Chilled Spanish Gazpacho
Freeze the prepared soup in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Defrost in the fridge overnight. NB: Do not freeze the garnishes. 

Chilled Yoghurt and Cucumber Soup
Not suitable for freezing. 

Curried Parsnip and Apple Soup with Parsnip Crisps
Liquidise the soup as per the recipe and leave to cool. Freeze in a plastic container, leaving enough headspace for the soup to expand once frozen, for up to 3 months. Defrost in the fridge overnight. Reheat the soup and add the apple as per the recipe. NB: The parsnip crisps are not suitable for freezing.

French Onion Soup 
The croutons are not suitable for freezing. To freeze the soup, cook it up to the stage where you would add the croutons. Cool at room temperature and freeze in a plastic container with a tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight and reheat thoroughly. Prepare the croutons and complete the soup as per the recipe. 

Goulash Soup with Dumplings
Make the soup, omitting the dumplings and soured cream. Freeze in a rigid container, leaving enough headspace for expansion, for up to 3 months. Defrost in the fridge overnight and reheat thoroughly. Prepare the dumplings and complete the soup as per the recipe. 

Green Herb Soup
Make the soup but do not add the cream. Freeze in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Defrost in the fridge overnight, add the cream and gently reheat. 

Hot and Sour Thai Chicken Broth
For best results, do not freeze.

La Potee (French Farmhouse Soup with Bacon, Sausage and Beans)
Make the soup, then leave to cool at room temperature. Freeze in a rigid container, leaving enough headspace for expansion, for up to 3 months. Defrost in the fridge overnight and reheat thoroughly. 

Leek, Onion and Potato Soup
Freeze the prepared soup in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Defrost in the fridge overnight. NB: Do not freeze the garnishes. 

Libyan Soup with Couscous
Cook the soup as per the recipe until the stage where the chickpeas are tender. Cool completely, then freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge and gently reheat in a pan until piping hot and cooked through. You can then continue with the rest of the recipe by adding the couscous and chopped herbs and standing for 3 minutes until serving. Garnish as the recipe suggests. 

Minestrone with Macaroni
Complete the recipe then leave at room temperature to cool completely. Freeze in rigid plastic containers. Heat slowly from frozen until piping hot. 

Polish Beetroot Soup
Freeze in a container with a tight-fitting lid, leaving a small amount of space for expansion. Reheat either from frozen or defrost in the fridge overnight. 

Pumpkin Soup with Toasted Sweetcorn

Once the soup has cooled, freeze in a container with a tight-fitting lid. Heat from frozen or defrost first. 

Roasted Tomato Soup with Puree of Basil and Olive Croutons
Freeze the soup in sealed plastic containers, allowing headspace for expansion. Defrost overnight before reheating. Freeze the croutons in polythene bags. Defrost at room temperature before using as a garnish. 

Slow-cooked Celery and Celeriac Soup
Freeze in a container with a tight-fitting lid, leaving a small amount of space for expansion. Reheat either from frozen or defrost in the fridge overnight. 

Slow-cooked Root Vegetable Soup
Freeze in a container with a tight-fitting lid, leaving a small amount of space for expansion. Reheat either from frozen or defrost in the fridge overnight. 

Smoked Bacon and Lentil Soup
Freeze in a container with a tight-fitting lid, leaving a small amount of space for expansion. Reheat either from frozen or defrost in the fridge overnight. 

Soupe Flamande with Crème Fraîche and Frizzled Sprouts
Freeze in a container with a tight-fitting lid, leaving a small amount of space for expansion. Reheat either from frozen or defrost in the fridge overnight before making the garnish. 

Spinach Soup with Fontina
Not suitable for freezing. 

Stilton Soup with Parmesan Croutons
Freeze the soup in sealed plastic containers, leaving a small space for expansion. Defrost overnight before reheating or reheat from frozen. Freeze the croutons in polythene bags and defrost at room temperature before using as a garnish. 

The London Particular
Freeze the soup in a rigid plastic container, leaving a small space for expansion. Reheat from frozen or defrosted. 

Tuscan Bean and Pasta Soup
Freeze in a container with a tight-fitting lid, leaving a small amount of space for expansion. Reheat from frozen, or defrost in the fridge overnight. 

Tuscan White Bean Soup with Frizzled Shallots and Pancetta
Freeze in a container with a tight-fitting lid, leaving a small amount of space for expansion. Reheat from frozen, or defrost in the fridge overnight. 

Watercress and Buttermilk Vichyssoise
Once the soup has cooled, freeze in a container with a tight-fitting lid, leaving a small space for expansion. Heat from frozen or defrost first.

Watercress Soup 
Once the soup has cooled, freeze in a container with a tight-fitting lid, leaving a small space for expansion. Heat from frozen or defrost first. 

Wild Mushroom and Walnut Soup
Once the soup has cooled, freeze in a container with a tight-fitting lid, leaving a small space for expansion. Heat from frozen or defrost first. 

Wild Mushroom Soup with Madeira
Once the soup has cooled, freeze in a container with a tight-fitting lid, leaving a small space for expansion. Heat from frozen or defrost first.

 

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