Cool soup down quickly first
Do not put a hot pan straight into the refrigerator. Divide the soup between shallow containers or place the pan in a layer of cold water. Stir occasionally so the contents cool more quickly and evenly.
Keep cooled soup in the refrigerator for no more than two days before freezing it. The fresher it is when it goes into the freezer, the better it will taste later.
Freeze portions you will actually use
Single servings are most convenient for a quick lunch. Larger containers work well for a family. Always leave about two centimetres of space because liquids expand when frozen.
- Write the name and date on every container.
- Freeze cream, pasta and fresh herbs separately if possible.
- Use the soup within three months for the best flavour.
Gentle reheating makes a difference
Ideally, thaw the soup overnight in the refrigerator. Then reheat it while stirring until piping hot. Add cream, noodles, fresh herbs or lemon juice only at the end.