16 Easy Soup Recipes That Freeze Well

If soup isn’t on your weekly meal plan, you’re going to want to include these recipes in the lineup. Not only is soup filling and packed with veggies, it’s also the easiest one-pot meal that cooks while you do other things. And the varieties are endless–from tortilla soup to pea soup to bean soup, there’s something for everyone! Better yet, this list includes soups that freeze well, so you can make a huge batch and store leftovers in the freezer for busy weeknights when you don’t have time to cook.

Bean-based soups freeze really well, and this pumpkin chili is no exception. Made with pureed pumpkin, sweet potato, and a mixture of beans and potatoes, this soup is hearty and nutritious. The pumpkin and cinnamon spices are a nice addition to the chili and cumin, making a soup that is equal parts sweet and savory.

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“Most packaged tomato soups are a sneaky source of added sugar,” says Samantha Cassetty, MS, RD, plant-focused nutrition and wellness expert and co-author of Sugar Shock. “Because it uses chickpea pasta and chickpeas, this low-sugar tomato soup has 24 grams of protein and 19 grams of fiber per serving. And the vitamin C from the tomatoes helps you absorb the iron from the chickpeas, so it's an excellent option for vegetarians and people seeking plant-based iron,” adds Cassetty. She likes to freeze individual servings of soup in Stasher Cups, which can go from the freezer to microwave to table without dirtying any other bowls.

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“This soup is from my book The Healthy Meal Prep Cookbook and was designed to be able to freeze, defrost and then heat and eat,” says Toby Amidor, MS, RD, CDN, FAND award winning nutrition expert and Wall Street Journal best selling author of The Healthy Meal Prep Cookbook. “Beans and root vegetables can be frozen with the liquid of the soup for up to two months in a covered freezer-safe container. When you're ready to use, transfer the container to the refrigerator one to two nights before it's needed and heat it in the microwave or stovetop,” says Amidor.

Get the recipe here from Toby Amidor Nutrition.

“Unlike most pasta soup recipes that become gummy when frozen and reheated, this farro soup keeps its nutty texture after freezing. Beans, farro, tomatoes and vegetables come together in an aromatic broth for a simple and health soup,” says Alex Caspero MA, RD, owner of Delish Knowledge.

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“This Creamy Potato Soup is made in the Instant Pot in just under 30 minutes,” says Elizabeth Shaw, MS RDN, of ShawSimpleSwaps.com . “While raw potatoes aren't the best to freeze (they contain too much water and may make the recipe mushy when defrosted), cooked potatoes keep their texture and defrost well,” she adds.

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“Store this creamy plant-based soup in an air-tight container in the freezer, and you have an easy and tasty meal whenever you need it,” says Amy Gorin, MS, RDN, owner of Plant Based with Amy and Master the Media in Stamford, CT. “The soup itself freezes incredibly well, but you will want to add the garnishes after reheating,” she adds.

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Protein packed lentils join forces with veggies, broth and tomato sauce for a flavorful vegan soup that is so easy to make. “This Greek lentil soup is an excellent freezer option because it’s broth-based, so it won’t change in texture when it’s defrosted,” says Sophia DeSantis, MS.

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“This soup shines with fall superstars, like sweet potato and pumpkin, but it can be enjoyed year-round thanks to its freezer capability,” says Sarah Schlichter, MPH, RDN, co-host of the Nail Your Nutrition podcast, and CEO of Bucket List Tummy and Nutrition for Running. The pureed pumpkin, sweet potato and coconut milk are the perfect consistency for defrosting.

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Avocado, chicken stock and cream are a simple winning combination that makes a perfect chilled or room-temperature soup. Avocado soup is silky smooth and doesn’t change consistency after freezing and reheating. To make the soup vegan, sub in vegetable stock and coconut milk for the cream and top with fresh cilantro, chili oil or tortilla chips.

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Throw chicken, veggies, black beans, broth, and spices into a slow cooker and set it and forget it. Five to six hours later you’ll have a delicious soup that you can eat right away or freeze for later. When you’re ready to eat, add the tortilla strips, avocado and sour cream for a party in your mouth.

This Mexican street food favorite is transformed into a vibrant delicious soup. Use fresh corn when it’s in season or frozen corn at any other time of the year. The blended corn and cream, mixed with lime zest and spices create a soup that is velvety and freezes well. Defrost it any night of the week for a quick and tasty dinner or side.

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Black bean soup is one of the easiest and most filling soups to whip up any night of the week. Black beans are cooked with onions, jalapenos, spices and a drop of tomato paste for a savory soup that is full of flavor. And beans don’t lose their consistency or flavor when frozen, so this soup can be stored in the freezer for up to 4 months.

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Meats, like sausage, are incredibly freezer friendly. This soup has white beans, hearty veggies and sausage, making it ideal for long storage in the freezer. Plus, the addition of a parmesan rind when cooking creates an incredible umami flavor that is hard to beat.

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Don’t have time to make a chicken pot pie from scratch? Enjoy the flavors of the traditional comfort food dish in a fraction of the time. Chicken Pot Pie Soup has hearty veggies and shredded chicken in a creamy broth. Freeze it for a filling weeknight dinner that is ready in minutes.

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This starchy soup is traditionally made with ham hock, but feel free to sub in smoked paprika for a vegetarian version. The peas don’t lose their flavor or consistency in the freezer, so store it up for up to three months.

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Say goodbye to canned soups! You won’t believe how easy it is to make a cream of broccoli soup from scratch. Use the entire piece of broccoli–stalks and all–as well as potatoes and heavy cream to make a creamy soup that stays in the freezer for up to three months.

Get the recipe from Delish.