Try these freezer-ready soups starring late-summer produce, perfect to whip up and stash in the freezer so you can enjoy a taste of the harvest later this winter.
One of the winning things about soup is that you can cook once and eat three or four times. Many soups get even better after a day or two in the fridge, and if you want to save some for next week or next month or next season, just put it in the freezer. I’ve yet to meet a soup that didn’t freeze well for at least a few months.
Be sure to use good freezer containers with tight seals. If you are freezing a large quantity of soup, divide it between several smaller containers (I often use pint- or quart-size yogurt tubs). This way you have the flexibility of defrosting only the amount you want. And label those containers: Stick a piece of freezer tape on the lid with the name of the soup and the date. You’ll be glad you did.
Soups can be defrosted most simply by being left to sit on the kitchen counter for a few hours. You can also pop the frozen block into a pot and warm it very gently, on lowest heat, keeping the pot covered so the liquid doesn’t evaporate away. If the soup is in a microwave-safe container, then the microwave is another good defrosting option.
Editor’s Note: We included each recipe in its original form so you can make and eat these soups immediately if you wish. In case you are making the soups specifically for freezing purposes, we include freezing notes to amend the instructions at the end of each recipe. Although leftovers will freeze just fine as they are, the freezing notes will offer the highest-possible quality soup after defrosting.
Reprinted from Love Soup by Anna Thomas. Copyright © 2009 by Independent Productions, Inc. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.
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