FREEZING SOUPS
Stocking your freezer with ready-made meals is an easy way to
have dinner on the table for busy weeknights or times when you just
don’t feel like cooking. Follow our Freeze It tips for recipe-specific
instructions. To freeze all soups, let cool to room temperature. Fill
freezer-safe containers leaving 2 inches of headspace. Freeze for
up to 6 months. To thaw all soups, place in refrigerator to thaw
overnight or run warm water over sides of container for 2 minutes.
Transfer soup to a stock pot, cover, and heat over low, stirring
occasionally, until completely thawed and simmering.