How should I freeze soups?
Select vegetables that freeze well. Omit potatoes. Do not cook the vegetables completely. Freeze only concentrated mixtures to save space. After preparing, cool rapidly and package in moisture-vapor-proof containers, label, and freeze. Store up to 4 months. To prepare for serving, heat quickly from the frozen state.
Barbara Willenberg, Nutritional
Sciences, University of Missouri-Columbia
Last update: Tuesday, May 05, 2009