5 Freezer-Friendly Soup Recipes

Chicken Tortilla Soup

Ingredients:

• 1 tablespoon olive oil

• 1/2 large onion, finely chopped

• 3 cloves garlic, minced

• 1 jalapeño, seeded and chopped (optional)

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• 6 cups chicken broth

• 1 (14.5-ounce) can diced tomatoes

• 1 (14.5-ounce) can black beans, drained and rinsed

• 1 (14.5-ounce) can corn kernels, drained

• 2 cups cooked shredded chicken (rotisserie chicken works well)

• 1 cup salsa (your preferred level of spiciness)

• Salt and black pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the chopped onion and sauté until translucent, about 5 minutes.

3. Add the minced garlic and chopped jalapeño and cook for another 1-2 minutes, until fragrant.

4. Stir in the ground cumin, chili powder, and smoked paprika, cooking for an additional 1 minute to toast the spices.

5. Pour in the chicken broth, diced tomatoes (with their juices), black beans, and corn kernels. Stir to combine.

6. Add the shredded chicken and salsa, stirring to incorporate.

7. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld.

8. Season with salt and black pepper to taste.

9. Allow the soup to cool completely. Transfer the soup to freezer-safe containers or zip-top bags. Label with the date and contents and freeze for up to 3 months.

Preparation Suggestion: Thaw the soup in the refrigerator overnight. Reheat in a pot over medium heat until warmed through, or microwave in a microwave-safe dish.

Serving Suggestion: Enjoy with tortilla strips or crushed tortilla chips, shredded cheese, sliced avocado, chopped cilantro, lime wedges, and sour cream.

Lasagna Soup

Ingredients:

• 1 tablespoon olive oil

• 1 pound ground beef

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon dried thyme

• 1/2 teaspoon red pepper flakes (optional)

• 2 tablespoons tomato paste

• 1 (28-ounce) can crushed tomatoes

• 6 cups chicken broth

• 1 cup water

• 10 lasagna noodles, broken into bite-sized pieces

• Salt and black pepper to taste

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat.

2. Add the ground beef, breaking it up with a spoon as it cooks. Cook until browned, about 5-7 minutes.

3. Add the chopped onion and sauté until translucent, about 5 minutes.

4. Stir in the minced garlic, dried oregano, dried basil, dried thyme, and red pepper flakes (if using), salt and pepper. Cook for another 1-2 minutes until fragrant.

5. Stir in the tomato paste and cook for 1-2 minutes.

6. Add the crushed tomatoes, chicken broth, and water. Stir to combine.

7. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.

8. While the soup is simmering, break up the lasagna pieces and add them to the soup, cook according to package instructions until al dente.

9. Allow the soup to cool completely.

10. Transfer the soup to freezer-safe containers or zip-top bags, leaving space at the top for expansion. Label with the date and contents and freeze for up to 3 months.

Preparation Suggestion: Thaw the soup in the refrigerator overnight. Reheat the soup in a pot over medium heat until warmed through, or microwave in a microwave-safe dish.

Serving Suggestion: Enjoy soup with fresh mozzarella, parmesan, and, garnished with fresh basil and parsley.

Broccoli Cheddar Soup

Ingredients:

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 4 cups chicken or vegetable broth

• 4 cups broccoli florets (about 1 large head), chopped

• 2 large carrots, peeled and grated

• 2 cups half-and-half or whole milk

• 2 cups shredded sharp cheddar cheese

• 1/2 teaspoon ground nutmeg (optional)

• Salt and black pepper to taste

Instructions:

1. In a large pot, melt the butter and olive oil over medium heat.

2. Add the chopped onion and sauté until translucent, about 5 minutes.

3. Add the minced garlic and cook for another 1-2 minutes until fragrant.

4. Sprinkle the flour over the onion and garlic mixture, stirring constantly. Cook for about 2 minutes to eliminate the raw flour taste.

5. Gradually whisk in the chicken or vegetable broth until smooth.

6. Add the chopped broccoli and grated carrots. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.

7. Using an immersion blender, blend the soup until it reaches your desired consistency. For a chunkier soup, blend just a portion of the soup. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.

8. Return the blended soup to the pot (if using a regular blender). Stir in the half-and-half or whole milk and bring to a gentle simmer.

9. Gradually add the shredded cheddar cheese, stirring constantly until melted and smooth.

10. Season with ground nutmeg (if using), salt, and black pepper to taste.

11. Allow the soup to cool completely. Transfer the soup to freezer-safe containers or zip-top bags. Label with the date and contents and freeze for up to 3 months.

Preparation Suggestion: Thaw the soup in the refrigerator overnight. Reheat in a pot over medium heat, stirring occasionally until warmed through. If the soup is too thick, add a little broth or milk to reach the desired consistency.

Chicken and Rice Soup

Ingredients:

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 3 carrots, peeled and diced

• 3 celery stalks, diced

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 8 cups chicken broth

• 2 cups cooked chicken, shredded (rotisserie chicken works well)

• 1 cup long-grain white rice

• 2 bay leaves

• Salt and black pepper to taste

• 1/4 cup fresh parsley, chopped (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

3. Add the minced garlic, dried thyme, and dried oregano. Cook for another 1-2 minutes until fragrant.

4. Pour in the chicken broth and bring to a boil.

5. Add the shredded chicken and bay leaves. Reduce the heat and let it simmer for about 15 minutes.

6. Stir in the rice and continue to simmer until the rice is tender, about 15-20 minutes.

7. Season with salt and black pepper to taste.

8. Remove the bay leaves and let the soup cool completely.

9. Transfer the soup to freezer-safe containers or zip-top bags. Label with the date and contents and freeze for up to 3 months.

Preparation Suggestion: Thaw the soup in the refrigerator overnight. Reheat in a pot over medium heat until warmed through. If the soup is too thick, add a little broth or water to reach the desired consistency.

Serving Suggestion: Enjoy garnish with fresh parsley.

Tomato Soup

Ingredients:

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1 tablespoon tomato paste

• 2 (28-ounce) cans crushed tomatoes

• 4 cups chicken bone broth or vegetable bone broth

• 1 cup plain Greek yogurt

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1/2 teaspoon dried thyme

• 1/2 teaspoon smoked paprika

• Salt and black pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the chopped onion and sauté until translucent, about 5 minutes.

3. Add the minced garlic and cook for another 1-2 minutes until fragrant.

4. Stir in the tomato paste and cook for 1-2 minutes.

5. Add the crushed tomatoes and chicken or vegetable bone broth. Stir to combine.

6. Add the dried basil, dried oregano, dried thyme, and smoked paprika. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes.

7. Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.

8. Return the blended soup to the pot (if using a regular blender).

9. Stir in the Greek yogurt until well combined. Season with salt and black pepper to taste.

10. Allow the soup to cool completely.

11. Transfer the soup to freezer-safe containers or zip-top bags. Label with the date and contents and freeze for up to 3 months.

Preparation Suggestion: Thaw the soup in the refrigerator overnight. Reheat in a pot over medium heat until warmed through. If the soup is too thick, add a little broth or water to reach the desired consistency.

Serving Suggestion: Enjoy with fresh basil and a grilled cheese, if desired.

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