This hearty and nutritious pumpkin chili, made with pureed pumpkin, sweet potato, and a mix of beans and potatoes, freezes well and has a nice balance of sweet and savory flavors with the addition of cinnamon spices.
According to nutrition expert Toby Amidor, this soup can be frozen with the liquid for up to two months and easily reheated on the stovetop or in the microwave after thawing in the refrigerator.
Elizabeth Shaw, MS RDN, suggests that while raw potatoes don't freeze well due to their high water content, this Creamy Potato Soup, made in an Instant Pot in under 30 minutes, uses cooked potatoes that keep their texture and defrost well.
According to Alex Caspero, this farro soup is different from most pasta soups as it retains its nutty texture after freezing, and is made with beans, farro, tomatoes and veggies in a flavorful broth.
Amy Gorin, MS, RDN, suggests storing this plant-based soup in an airtight container in the freezer, and adding the garnishes after reheating, as the soup itself freezes well.
Sophia DeSantis, MS, suggests freezing her Greek lentil soup, made with lentils, vegetables, broth, and tomato sauce, as the broth-based soup retains its texture when defrosted.
freezing this sweet potato and pumpkin soup, which is perfect for fall, but can be enjoyed all year round due to its freezer capability. The pureed pumpkin, sweet potato and coconut milk have the ideal consistency for defrosting.
Avocado soup made with chicken stock and cream is a great chilled or room-temperature soup that freezes and reheats well, and can be made vegan by using vegetable stock and coconut milk instead.
Frozen or fresh corn is blended with cream and spices to create a velvety Mexican street corn soup that freezes well and can be easily defrosted for a quick and delicious dinner or side, according to the recipe shared.