When the temperatures start to drop, meal prepping a bunch of freezable soup recipes is an easy way to ensure that you always have quick comfort food on hand. Rather than having to dice and slice veggies when your hands are still numb from outside, a frozen soup will be ready to eat (and heat you up) after just a quick spin in the microwave.
Soups are especially ideal for freezing because they contain a lot of liquid. As this liquid solidifies, it forms a protective layer for the other ingredients and prevents them from getting dried out or freezer-burnt in icy conditions. As long as the whole kit and caboodle is stored at below-freezing temperatures and in an airtight container, the USDA says that you can safely consume frozen soups and have them maintain the best quality for two to three months—basically all winter long!
Although some types of soup are better suited to life in an ice chest than others, the truth is that you can freeze almost any variety with the right tricks, from a hearty chili recipe to Crockpot vegetable soups.
For example, creamy soups may curdle if frozen and reheated, but you can work around this issue by simply making and freezing the soup base without cream and and adding the cream after heating it up. Similarly, you’ll want to avoid freezing any soups with noodles or rice in them, as these ingredients can become mushy when frozen and reheated. Instead, throw them in just before you’re ready to eat so they’re perfectly al dente when you dig in.
But even soups that freeze well won’t necessarily taste correct if you don’t heat them up properly. For the best results, you should also transfer your soup to the fridge 24 hours beforehand so that it has enough time to fully defrost. If you forget to do this, know that all is not lost—but you may have to microwave or cook it on the stovetop for a bit longer than you thought.
So if you want to streamline your weeknight dinners, do yourself a favor and fill your freezer with one (or several) of these 30 freezable soups. Almost all of these ideas are also big-batch soup recipes, so you can enjoy a serving or two for dinner directly when you make it and still have so much left over to freeze. With options for just about every dietary restriction, including vegan and gluten-free recipes, there’s something on this list for everyone.
Denise Bustard via Sweet Peas and Saffron1Butternut Squash Soup from Sweet Peas and SaffronThere’s nothing like a thick and creamy butternut squash soup to use up the last of your fall gourd harvest. This recipe calls for very little prep work and can be made vegan by simply swapping the milk for your favorite nondairy alternative.Get the recipe here.
Krista Rollins via Joyful Healthy Eats2Slow-Cooker Black Bean Soup from Joyful Healthy EatsIf you want to make a super quick version of this soup, use canned black beans and cook it on the stovetop—it should be ready in about half the time.Get the recipe here.
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Lindsay Cotter via Cotter Crunch3Paleo Parsnip-Ham Chowder from Cotter CrunchParsnips may not get much attention, but their sweet flavor and buttery texture shine in creamy soup recipes like this one. Skip the ham and substitute your favorite plant-based protein sources (like tempeh or tofu) for an equally satisfying vegetarian meal.Get the recipe here.
Lori via Foxes Love Lemons4Slow-Cooker Tandoori Turkey Soup from Foxes Love LemonsSpicy and soothing, this recipe is a great way to use up any leftover turkey that you might have lying around this holiday season. And if you freeze a big batch of it for later, you’ll be able to enjoy that T-Day bird even months later.Get the recipe here.
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Maria Lichty via Two Peas and Their Pod5Mushroom Quinoa Soup from Two Peas and Their PodThis soup may be totally vegetarian, but you’d never guess that on taste and texture alone. You can thank mushrooms for the meat-like flavor and mouthfeel, and quinoa for a bit of extra protein.Get the recipe here.
Monique Volz via Ambitious Kitchen6Slow-Cooker Taco-Lentil Soup from Ambitious KitchenCooked with jalapeños, cayenne pepper, chili powder, and cumin, these lentils really do have that taco flavor you know and likely love. And there’s no need to worry about lentils’ lengthy cooking time with this soup already chilling in your freezer.Get the recipe here.
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7Hearty Sweet Potato and Kale Soup from A Couple CooksBrimming with beans, kale, and sweet potatoes, this freezable vegan soup will warm you up while also filling you up—no meat required!Get the recipe here.
Sarah Leung via The Woks of Life8Miso Soup from The Woks of LifeMiso soup from a packet is fine when you’re in a pinch, but the dish has a much greater depth of flavor when you make it from scratch. Fortunately, you can make a big batch of this recipe and freeze it for later for instant enjoyment—even if it didn’t come from an instant packet.Get the recipe here.
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LaKita Anderson via Simply LaKita9Italian Sausage and Bean Soup from Simply LaKitaSausages and beans both freeze well in this hearty soup recipe. However, they will take a lot longer to reheat from frozen than another soup with fewer fillings, so definitely transfer it to your fridge 24 hours in advance for the shortest possible cook time.Get the recipe here.
Marisa Moore10Spicy Sweet Potato Peanut Soup from Marisa MooreThis winter soup brings the heat in more ways than one thanks to a couple teaspoons of ancho chile powder. Although the recipe recommends using smooth peanut butter, you can swap for chunky to add a bit more texture.Get the recipe here.
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Stephanie and Mike Le via I Am a Food Blog11Cabbage Soup from I Am a Food BlogThis recipe for cabbage soup adds a bit of heat and sweetness with a bit of gochujang (a Korean chili paste). Keep it vegan by swapping the kielbasa for your favorite plant-based alternative.Get the recipe here.
Chelsea Lords via Chelsea’s Messy Apron12French Onion Soup from Chelsea’s Messy ApronFrench onion soup is a famously slow-cooking recipe, but not if you prep and freeze a bunch of it ahead of time. Take care to only freeze the onion base and add the bread and cheese on top at the end to get the best effect. Sprinkle with a bit of fresh herbs and enjoy!Get the recipe here.
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Andrea Bemis via Dishing up the Dirt13Sausage, Kale, and White Bean Soup from Dishing up the DirtThis hearty soup is filled with an array of seasonal winter vegetables like parsnips, carrots, and kale, plus a whole bunch of beans and sausage. Eat it with a side of country bread for soaking up every last bit of flavorful broth.Get the recipe here.
Esteban Castillo via Chicano Eats14Pozole Rojo de Pollo from Chicano EatsThis red chicken soup gets its namesake color from a broth infused with three different kinds of chilis. Freeze just the base and add fresh toppings like thinly sliced cabbage and radishes when you’re ready to eat.Get the recipe here.
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Erin Alderson via Naturally Ella15Gingery Honeynut Squash and Apple Soup With Toasted Squash Seeds from Brooklyn SupperThe nice thing about this winter soup is that it uses up the whole squash—seeds and all. The toasted seeds will last for a couple weeks if stored in an airtight container at room temperature, but you can always use store-bought pepitas instead if you end up snacking on them beforehand.Get the recipe here.
Karina Carrel via Cafe Delites16Broccoli-Cheddar Soup from Cafe DelitesThis silky soup is great whether you’re serving it in a bread bowl or not. Swap the cream for your favorite plant-based milk alternative to make this freezer-friendly dish totally dairy-free.Get the recipe here.
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Jaclyn Bell via Cooking Classy17Cabbage Roll Soup from Cooking ClassyFilled with rice, ground beef, and lots of veggies, this freezable soup is like a cabbage roll’s cozier sibling. Eat it with a source of carbs, like rice or bread, for a full and satisfying meal.Get the recipe here.
Averie Sunshine via Averie Cooks1830-Minute White Chicken Chili from Averie CooksThis recipe takes a mere 30 minutes to make, so it’s a great option for both freezing in advance and throwing together for a quick dinner on a busy weeknight.Get the recipe here.
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Natasha Kravchuk via Natasha’s Kitchen19Zuppa Toscana from Natasha’s KitchenThis Italian-inspired dish is among the most satisfying freezable soup recipes because of the protein content from a mix of sausage and bacon. Plus, a delicious dose of kale ensures that you get a solid serving of veggies too.Get the recipe here.
Chungah Rhee via Damn Delicious20Superfood Quinoa Soup from Damn DeliciousYou’ll be grateful to have this colorful and healthy soup at your disposal when you need a palate cleanser from all the more typical holiday season fare. (Sometimes your body just craves all the veggies, ya know?)Get the recipe here.
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Tiffany Azure via Creme de la Crumb21Stuffed Pepper Soup from Creme de la CrumbThis freezable soup is a quicker way to satisfy any stuffed pepper cravings you may have. Even if you don’t decide to make it in advance, the whole thing will be ready in just 30 minutes.Get the recipe here.
Shanika via Orchids and Sweet Tea22Spicy Jamaican Stew Peas from Orchids and Sweet TeaMade with Scotch bonnet peppers (some of the hottest in the world), this Jamaican spicy bean and dumpling soup is not for the faint of heart. If you prefer less of a bite, use a milder pepper instead for all the same flavors, minus the heat.Get the recipe here.
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Chelsea Lords via Chelsea’s Messy Apron23Sweet Potato Coconut Curry With Chickpeas from Chelsea’s Messy ApronSweet potato is excellent for soups because of how silky it becomes when stewed and puréed. Paired with coconut milk, spices, and plenty of other veggies, the spud becomes an excellent meal for just about any time of the day.Get the recipe here.
Krysten and Marrekus via Cooks With Soul24Creamy Chicken and Wild Rice Soup from Cooks With SoulIf you don’t already have wild rice in your pantry, this recipe is a perfect opportunity to stock up on it. Unlike white rice, this nutty grain retains its texture well even after being cooked, frozen, and cooked again.Get the recipe here.
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Rosalynn Daniels via Rosalynn Daniels25One-Pot Cheeseburger Soup from Rosalynn Daniels This recipe relies on a mix of Velveeta, cheddar, and beef to infuse all of our favorite cheeseburger flavors into a piping hot bowl of soup. You just might not want to use ketchup here—but a handful of chopped tomatoes and scallions do a good job of freshening the whole thing up.Get the recipe here. 
Lisa Lin via Healthy Nibbles and Bits26Chinese Chicken Wonton Noodle Soup from Healthy Nibbles and BitsWait to add any noodles or wontons to this soup until after you’ve already frozen and defrosted the broth. That way their structure will remain intact rather than becoming soggy and waterlogged.Get the recipe here.
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Eric Jones via Dude That Cookz27Chicken Tortilla Soup from Dude That CookzChicken tortilla is one of the best soups to freeze for a long time since it’s primarily meat, beans, and broth—all items that won’t get mushy when you freeze and thaw a couple months later. Just make sure to wait to add any toppings until after freezing and defrosting the base.Get the recipe here.
ChihYu Smith via I Heart Umami28Creamy Ham and Potato Soup from I Heart UmamiThis soup is totally creamy without any actual dairy, thanks to a base that creatively relies on plant-based coffee creamer. Pick a brand with as little added sugar as possible to ensure the final product doesn’t turn out too sweet to the taste (unless that’s how you prefer it).Get the recipe here.
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Marwin Brown via Food Fidelity29Okra Soup from Food Fidelity Make this soup on the stove or throw the ingredients in an Instant Pot for an even speedier cook time. Use fresh okra if you can, but if it’s no longer in season, frozen will give you equally delicious results.Get the recipe here.
Michelle Blackwood via Healthier Steps30Lentil Pumpkin Soup from Healthier StepsThough pumpkin is most famous for its sugary applications (looking at you, pumpkin spice lattes), this freezable vegan soup is making a strong savory argument for the winter squash. Paired with lentils, the dish has plenty of protein to keep you full too.Get the recipe here.Related:
