Homemade soup never fails to make cold winter weather just a little bit more bearable. Whether you love a simple chicken noodle soup or you go for more alternative flavor combinations, the hot, nutritious dish shines this time of year.
However, you don't have to make dinner every night in order to enjoy homemade soup when cold weather strikes. Instead, you can make and freeze a few batches of your favorite recipes in airtight containers to enjoy when you need them most.
While not every soup will store well when frozen, there are quite a few that will taste just as good the second time around. For example, any soup that contains a lot of dairy, potatoes, seafood, or eggs won't last in the freezer, as these ingredients are likely to change in texture or flavor or become watery over time. On the other hand, soups that primarily feature ingredients like beans, rice, broth, and meat tend to fare well in the freezer, according to The Kitchn.
Ahead, we've rounded up a few freezable soup recipes—from chicken tortilla soup to black bean soup—meant to be saved for later.
Tomato Basil Soup
The Recipe: Tomato Basil Soup
The Hero Ingredient: Using fresh tomatoes roasted with garlic and herbs rather than the canned variety is key.
Pro Tip: Try using Roma tomatoes for this recipe since they blend to create a thicker soup.
Why We Love It: This homemade tomato basil soup recipe comes from the kitchen of Foodie Crush. The recipe is made with simple, healthy ingredients and will leave you with a flavorful, creamy dish that's perfect for lunch. It calls for ingredients like Roma tomatoes, shredded carrots, onion, vegetable broth, orzo pasta, and fresh basil, of course. You can use a blender to create a smooth texture. Then add in the orzo pasta and serve topped with Parmesan cheese and fresh basil.
Chicken Tortilla Soup
The Recipe: Chicken Tortilla Soup
The Hero Ingredient: Slice avocados into your soup once it's plated to add a fresh touch.
Pro Tip: Buy a rotisserie chicken to shred into this soup in order to save time.
Why We Love It: The only thing better than chicken tortilla soup is chicken tortilla soup that's ready to eat in just 20 minutes flat. This recipe from Chelsea's Messy Apron comes together in one pot and you'll love how easy it is to make. Simply saute onion and garlic in olive oil in a pot before adding enchilada sauce, diced tomatoes, chili beans, black beans, corn, and chicken stock. Next, you'll add some seasonings and cheese before stirring in shredded rotisserie chicken. Top it all off with fresh tortilla strips, avocados, lime juice, or sour cream when you're ready to indulge.
Slow Cooker Chicken Soup
The Recipe: Slow Cooker Hearty Chicken Soup
The Hero Ingredient: All the vegetables in this soup like onions, carrots, and parsnips add flavor.
Pro Tip: Toss all of your ingredients into a slow cooker and just let this soup simmer—super simple.
Why We Love It: For a hearty dish, turn to this recipe for chicken soup from Half Baked Harvest. Just grab some chicken stock, onions, carrots, parsnips, celery, leeks, chicken breasts, and herbs and get cooking.
White Bean Vegetable Soup
The Recipe: White Bean Vegetable Soup
The Hero Ingredient: Yummy leeks add flavor.
Pro Tip: Whip up a grilled cheese sandwich to eat on the side.
Why We Love It: A healthy meal that tastes good to boot, this white bean vegetable soup checks all the boxes. From the kitchen at Hello Glow, this dish is easy to make with pretty much any vegetables you have on hand. The recipe calls for veggies like onions, carrots, leeks, white beans, butternut squash, and tomatoes, but you can substitute any of these for whatever happens to be in your refrigerator. Enjoy it plain or serve the soup over a bed of rice or quinoa.
Vegetarian Black Bean Soup
The Recipe: Crock-Pot Black Bean Soup
The Hero Ingredient: Chipotle pepper and smoked paprika add a nice kick.
Pro Tip: Try topping this soup with Greek yogurt and avocado to add dimension.
Why We Love It: This gluten-free, vegetarian black bean soup from Joyful Healthy Eats can easily be made in a crock-pot. Think smokey, southwestern flavors in the form of a nutritious bowl of soup. It's filled with black beans, vegetable broth, red onion, red bell pepper, chipotle pepper, and more flavorful seasonings. The best part is that you can simply toss all of the ingredients together in the crock-pot and wait for the soup to cook itself. Six hours later you'll be ready to serve it or pop it straight in the freezer.
Golden Curry Lentil Soup
The Recipe: Golden Curry Lentil Soup
The Hero Ingredient: Carrots are the main vegetables in this soup, contributing to its orange-yellow color.
Pro Tip: This soup stores in the freezer for up to one month.
Why We Love It: If you're a fan of curry, you need to try this one-pot golden curry lentil soup from Minimalist Baker. Ready in just 30 minutes, the recipe calls for sauteed garlic, shallots, ginger, and serrano pepper. You'll also need carrots or another hearty, seasonal veggies as well as vegetable broth and coconut milk. Finally, add the lentils and wait until they become tender—that's how you'll know the soup is ready to eat.
Leftover Turkey Soup with Rice
The Recipe: Leftover Turkey Soup With Wild Rice
The Hero Ingredient: Your leftover Thanksgiving turkey finds its perfect use in this soup.
Pro Tip: You can buy an extra turkey at the grocery store once they go on sale after Thanksgiving to use for a variety of recipes such as this one.
Why We Love It: Put your leftovers to good use with this recipe from The Modern Proper for turkey soup with wild rice. It calls for onions, celery, carrots, broth, wild rice, and shredded turkey. If you're working with turkey that you've already cooked, this easy, healthy, freezable soup comes together in just 30 minutes.
Coconut Miso Butternut Squash Soup
The Recipe: Coconut Miso Butternut Squash Soup
The Hero Ingredient: Squash is the main source of flavor in this vegan soup.
Pro Tip: Plate your soup with quinoa radishes, red pepper flakes, and a bit of coconut milk on top.
Why We Love It: If you're looking for a flavorful, sophisticated soup to add to your cooking repertoire, turn your attention to this coconut miso butternut squash soup from Salt & Wind. It combines the rich tastes of butternut squash and yellow miso with ingredients like coconut milk, ginger, quinoa, and dried chile de arbol. Other than roasting the squash in the oven and preparing the quinoa on the stove, the soup is all made in one heavy-bottomed pot. You can also mix the soup together in a blender or food processor to attain your desired texture.
Carrot, Cumin, and Coriander Soup with Red Lentils and Dukkah
The Hero Ingredient: Carrots are the main flavor of this soup.
Pro Tip: Drizzle honey on top of this soup before serving for a sweet kick. It may sound odd, but you've got to try it.
Why We Love It: This carrot, cumin, and coriander soup with red lentils and dukkah is the perfect dinner to make at home when the weather outside is far from friendly. That's why its referred to as stormy night soup on the food blog Stuck in the Kitchen. You'll need onion, celery, carrots, potatoes, red lentils, cream, stock, and seasonings like cumin, coriander, ginger, and chili flakes. Toss all the ingredients in a pot on the stove and let the soup cook itself. After about 40 minutes you'll be ready to add a dollop of yogurt, a drizzle of honey, and a sprinkle of dukkah.
Italian Wedding Soup
The Recipe: Healthy Italian Wedding Soup
The Hero Ingredient: The meatballs in this soup are packed with flavor.
Pro Tip: Add cauliflower rice instead of orzo pasta—it's healthier.
Why We Love It: It doesn't get better than a Whole30-approved healthy Italian wedding soup recipe. This tasty creation comes from The Modern Proper and plays on the traditional Italian meal. Instead of preparing meatballs that are packed with breadcrumbs, you'll make ones filled with shredded carrots, garlic, herbs, and fennel. The recipe also swaps out orzo pasta for a few handfuls of cauliflower rice for a seriously healthy alternative. When combined in a pot with Italian kale and chicken stock, the ingredients create a nutritious comfort food to eat now or freeze for later.