15 Soup Recipes Ideal for Freezing and Reheating

You're looking for soup recipes that freeze and reheat well, and you've come to the right place. You'll find 15 ideal options, including Creamy Tomato and Chicken Noodle Soups.

These can be frozen for up to 3 months, making them perfect for a quick meal. But that's not all - you'll also discover other great choices, and now you're probably wondering what they are.

1. Creamy Tomato Soup

Creamy Tomato Soup is a rich and flavorful comfort food perfect for any time of year.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can diced tomatoes
• 1/2 cup heavy cream
• 1 teaspoon dried basil
• Salt and pepper, to taste

Instructions

1. Melt butter in a large pot over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add minced garlic and cook for an additional 1 minute.
4. Pour in chicken broth and bring to a boil.
5. Reduce heat and add diced tomatoes, heavy cream, and dried basil.
6. Simmer for 15-20 minutes or until soup has thickened slightly.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy.

2. Chicken Noodle Soup

Classic chicken noodle soup for a comforting meal.

Ingredients

• 1 pound boneless, skinless chicken breast or thighs
• 4 cups chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces egg noodles

Instructions

1. In a large pot or Dutch oven, sauté the diced onion, garlic, carrots, and celery in a little bit of oil until the vegetables are tender.
2. Add the chicken to the pot and cook until browned on all sides.
3. Pour in the chicken broth, thyme, basil, salt, and pepper, and bring the mixture to a boil.
4. Reduce the heat to low and let simmer for 10-15 minutes or until the chicken is cooked through.
5. Add the egg noodles to the pot and cook for an additional 8-10 minutes or until the noodles are tender.
6. Remove the chicken from the pot and shred or chop it into bite-sized pieces, then return it to the pot.
7. Stir to combine and let the soup simmer for a few more minutes to heat through.
8. Serve hot and enjoy.

3. Butternut Squash Soup

Creamy and comforting, Butternut Squash Soup is a perfect winter warmer.

Ingredients

• 1 large butternut squash
• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream or coconut cream

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with butter.
4. Roast the squash in the oven for 45 minutes, or until tender.
5. Scoop the flesh out of the squash and puree it in a blender or with an immersion blender.
6. In a large pot, sauté the chopped onion and minced garlic until softened.
7. Add the cumin, smoked paprika, salt, and pepper, and cook for 1 minute.
8. Add the roasted squash, broth, and heavy cream or coconut cream to the pot.
9. Bring the mixture to a simmer and cook until heated through.
10. Taste and adjust the seasoning as needed.
11. Serve hot, garnished with chopped fresh herbs or a sprinkle of paprika.

4. Lentil Vegetable Soup

Hearty lentil vegetable soup made with red lentils and various vegetables.

Ingredients

• 1 cup red lentils
• 2 cups water
• 1 onion
• 2 cloves garlic
• 2 carrots
• 2 celery stalks
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper

Instructions

1. Rinse the lentils and soak them in water for 30 minutes.
2. Chop the onion, garlic, carrots, and celery.
3. In a large pot, sauté the chopped vegetables in a little water until tender.
4. Add the lentils, diced tomatoes, thyme, salt, and pepper to the pot.
5. Pour in the water and bring the mixture to a boil.
6. Reduce the heat and let it simmer for 30-40 minutes or until the lentils are tender.
7. Serve hot and freeze for later use.

5. Roasted Carrot Soup

Roasted Carrot Soup is a delicious and healthy frozen soup option.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups chopped carrots
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Toss the chopped carrots, onion, and garlic with butter on a baking sheet.
3. Roast in the oven for 30-40 minutes, or until the carrots are tender.
4. Transfer the roasted mixture to a blender or food processor.
5. Add chicken broth, heavy cream, and thyme, and blend until smooth.
6. Season with salt and pepper to taste.
7. Let the soup cool, then transfer it to airtight containers or freezer bags.
8. Label and date the containers, and store them in the freezer for up to 3 months.

6. Spicy Black Bean Soup

Spicy Black Bean Soup is a flavorful and nutritious meal option.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cans black beans, drained and rinsed
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and red bell pepper, and cook until the vegetables are tender.
3. Stir in the cumin, smoked paprika, and cayenne pepper, and cook for 1 minute.
4. Add the black beans, diced tomatoes, and vegetable broth, and bring to a boil.
5. Reduce the heat to low and simmer for 20-25 minutes or until the soup has thickened slightly.
6. Season the soup with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh cilantro if desired.

7. French Onion Soup

French Onion Soup is a classic dish with caramelized onions and melted cheese.

Ingredients

• 3 large onions
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups beef broth
• 1 cup grated cheese
• 4 slices of baguette

Instructions

1. Melt the butter in a large saucepan over medium heat.
2. Add the sliced onions and cook until caramelized, stirring occasionally.
3. Add the salt and pepper to the onions and stir to combine.
4. Pour in the beef broth and bring the mixture to a boil.
5. Reduce the heat to low and simmer for 10 minutes.
6. Preheat the broiler and slice the baguette into 1-inch pieces.
7. Ladle the soup into oven-proof bowls and top with a slice of baguette and grated cheese.
8. Place the bowls under the broiler and cook until the cheese is melted and bubbly.

8. Minestrone Soup Recipe

Hearty Italian Minestrone Soup made with vegetables and beans.

Ingredients

• 1 can diced tomatoes
• 1 can kidney beans
• 1 can cannellini beans
• 1 onion
• 3 cloves garlic
• 2 carrots
• 2 celery stalks
• 1 can vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper

Instructions

1. Chop the onion, garlic, carrots, and celery.
2. In a large pot, sauté the chopped vegetables in a little bit of oil until tender.
3. Add diced tomatoes, kidney beans, cannellini beans, vegetable broth, basil, oregano, salt, and pepper to the pot.
4. Bring the mixture to a boil, then reduce heat and let simmer for 20-25 minutes.
5. Serve hot, garnished with basil or parsley if desired.

9. Broccoli Cheddar Soup

Creamy broccoli cheddar soup perfect for a cold winter's day.

Ingredients

• 2 tablespoons butter
• 1 medium onion
• 3 cloves garlic
• 4 cups broccoli florets
• 2 cups chicken broth
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1 teaspoon flour
• Salt and pepper

Instructions

1. Melt butter in a large pot over medium heat and sauté onion until softened.
2. Add garlic and cook for an additional minute.
3. Add broccoli and cook until it starts to soften.
4. Pour in chicken broth and bring mixture to a boil.
5. Reduce heat and let simmer until broccoli is tender.
6. Use an immersion blender to puree soup until smooth.
7. In a small bowl, whisk together milk and flour until smooth.
8. Stir the milk mixture into the soup and cook over low heat until heated through.
9. Remove from heat and stir in cheddar cheese until melted and fully incorporated.
10. Season with salt and pepper to taste.

10. Potato Corn Chowder

Creamy potato corn chowder with a hint of smoky bacon.

Ingredients

• 2 tablespoons butter
• 1 medium onion
• 2 cloves garlic
• 1 cup diced potatoes
• 1 cup corn kernels
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 slices cooked bacon
• Salt and pepper to taste

Instructions

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic and cook until the onion is translucent.
3. Add diced potatoes, corn kernels, chicken broth, and cooked bacon to the pot.
4. Bring the mixture to a boil, then reduce heat and let simmer for 15-20 minutes.
5. Use an immersion blender to puree the soup until slightly smooth.
6. Stir in heavy cream and season with salt and pepper to taste.
7. Serve hot, garnished with chopped bacon or chives if desired.

11. Chicken Rice Soup

Hearty chicken rice soup to warm the soul.

Ingredients

• 1 pound boneless, skinless chicken breast or thighs
• 4 cups chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup uncooked white rice
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. In a large pot, sauté the diced onion and minced garlic until softened.
2. Add the chicken to the pot and cook until browned on all sides.
3. Pour in the chicken broth and bring the mixture to a boil.
4. Reduce the heat to low and add the uncooked rice, thyme, salt, and pepper.
5. Simmer the soup for 20-25 minutes, or until the rice is tender.
6. Remove the chicken from the pot and shred or chop it into bite-sized pieces.
7. Return the chicken to the pot and stir to combine.
8. Cook for an additional 5 minutes to heat the soup through.
9. Serve hot and freeze for later use.

12. Vegetarian Split Pea

Hearty and comforting Vegetarian Split Pea soup made with split peas and vegetables.

Ingredients

• 1 cup split peas
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Rinse the split peas and pick out any debris or stones.
2. In a large pot, sauté the chopped onion, garlic, carrots, and celery in a little bit of water until the vegetables are tender.
3. Add the split peas, vegetable broth, and thyme to the pot.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 45-50 minutes, or until the peas are tender.
5. Season the soup with salt and pepper to taste.
6. Use an immersion blender to puree the soup until it's smooth, or let it cool and puree it in a blender.
7. Freeze the soup in airtight containers or freezer bags for up to 3 months.

13. Creamy Asparagus Soup

Creamy Asparagus Soup is a delicious and healthy dish perfect for spring.

Ingredients

• 2 pounds fresh asparagus
• 2 tablespoons butter
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Melt butter in a large pot over medium heat and sauté the chopped onion until softened.
2. Add the minced garlic and cook for 1 minute, until fragrant.
3. Add the fresh asparagus and cook for 5 minutes, until tender.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Reduce the heat and let it simmer for 15 minutes, until the asparagus is very tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in the heavy cream and season with salt and black pepper.
8. Serve the soup hot, garnished with additional asparagus tips if desired.

14. Beef Barley Soup

Hearty beef barley soup for a comforting meal.

Ingredients

• 2 pounds beef stew meat
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup water
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup pearl barley
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped

Instructions

1. In a large pot or Dutch oven, brown the beef over medium-high heat.
2. Add the chopped onion and cook until it's translucent.
3. Add the garlic and cook for 1 minute.
4. Add the beef broth, water, thyme, salt, and pepper, and bring to a boil.
5. Reduce heat to low and simmer for 1 1/2 hours.
6. Add the barley, carrots, and potatoes, and continue to simmer for another 30-40 minutes, or until the barley and vegetables are tender.
7. Serve hot, garnished with fresh herbs if desired.

15. Golden Pumpkin Soup

Golden Pumpkin Soup is a delicious and comforting seasonal dish.

Ingredients

• 1 onion
• 3 cloves of garlic
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken or vegetable broth
• 1/2 cup heavy cream or coconut cream
• 1 cup roasted pumpkin puree
• 2 tablespoons butter

Instructions

1. In a large pot, melt the butter over medium heat and sauté the onion and garlic until softened.
2. Add the cumin, smoked paprika, salt, and pepper, and stir for 1 minute.
3. Pour in the broth and bring the mixture to a boil.
4. Reduce the heat and simmer for 10 minutes.
5. Stir in the heavy cream or coconut cream and pumpkin puree.
6. Use an immersion blender to puree the soup until smooth.
7. Taste and adjust the seasoning as needed.
8. Serve hot, garnished with a sprinkle of paprika or a dollop of cream.

Conclusion

You'll be warming up with a treasure trove of flavors, as these 15 soups thaw into delicious, comforting meals. Like a symphony, they'll harmonize on your palate, a culinary serenade that's just a reheating away. Frozen for up to 3 months, they're a timely treasure, ready to thaw into a satisfying, hot meal whenever you need it.