BEST Way to Freeze Soups & Sauces to Easily Reheat Later

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Do you like to make ahead and freeze soup to reheat later, or ever have leftovers from a meal you’d like to save?

Check out this genius way to freeze soups that will allow you to easily heat up a warm single-serving meal whenever you’d like!

easy freezer tips for soup

Consider using silicone muffin pans to freeze food (you can also purchase large silicone molds here for bigger portions). All you have to do is spoon soup or food into the pan and place in the freezer. It helps to place your silicone pan on a flat cookie sheet first, to make it stable. Then the frozen food easily pops out of the molds to store in freezer bags for future use!

freezing soup tips

This is a great solution if you want to grab a bowl of homemade soup to warm up without reheating the entire pot. And of course, this idea can work with other meals such as chili, casseroles, and homemade sauces.


In case you’re curious, I made a double batch of homemade Chicken Noodle Soup to have on hand in the freezer and the recipe can be found here. Note that about 2 to 3 of these frozen servings will be enough for a bowl of soup.

Check out these reader favorite freezable recipes:

Check out this Sheet Pan Chicken Pot Pie Recipe!

Lina has a Bachelor's Degree from Northern Arizona University with 10 years of blogging and photography experience having work featured in, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.

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Comments 9

  1. Anna

    This is a great method but I find it time consuming since you need a lot of molds or you have to wait for hours for the first batch to freeze. You also need a flat area in your freezer to set them on, which mean you need to have room. I like to do that for my stock because i get a perfect 1 cup i can use for recipes. However, for freezing larger quantities and soups I just use zip lock bags and stock them nicely in the freezer or containers.

    • Lina (Hip's Modern Martha)

      Great idea for stock, and the ziplock bag idea. Thanks Anna!

  2. Pdxsong

    Awesome idea, thanks!

  3. Steph

    I put a zip lock in square rubbermaid containers to freeze. Then once frozen I can pull the bag out and it’s frozen in a square shape so it’s easier to store.

    I also make double batches of crackpot meals and freeze one batch uncooked in a ziploc. Then I can just cut the bag and dump into the crackpot and set it and go to work while it cooks. Works well for just about any recipe. Not cooked, but at least you aren’t trying to assemble ingredients when your not even awake yet.

  4. Natalie

    I’ve been doing this for a while and love it! We have a chest freezer in the garage, so I keep an open area in the kitchen freezer for freezing in muffin pans or laying bags flat. I leave overnight and transfer to the garage freezer in the morning! I also freeze stock, tomato paste (who uses a whole can?), homemade baby food, and goat’s milk for soap making in various sized silicone molds. I love not wasting as much, and having pre measured goods saves me time in the kitchen!

  5. em

    Wow! Great tip!

  6. Judy Trac

    I have to pack lunch for school so this is great for when I don’t want to starve myself lol

  7. WA CITY

    When I prep for slow cooker soup, I would prepare double ( so much of extra produce from summer) I would have everything ready for the crock pot next time. Great for days you found special on certain produce. ( Meat can be added later also).

    • Lina (Hip's Modern Martha)

      Great idea! Thanks for sharing.

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