It is always a good time for soup!
Though almost all soups make good freezer meals, some work better than others. Potato pieces take a long time to heat, cream-based soups can break, and seafood soups can get over-cooked on re-heat. Each of these recipes we have had success making and reheating. In some cases, we have learned how to reheat soups that otherwise would not have done well with freezer cooking.
1)
Turkey lima bean stew
This recipe is simple, has very few ingredients, and has awesome comfort-foody character and acid (with the white wine). The lemon really does make it. This is one of our go-tos. If you have a pressure cooker, it won't take as long, or you can just remember to soak the lima beans the night before. I would recommend not using frozen lima beans. This is an easy soup to reheat.
2)
Spanish chickpea soup
Though I tend to like rich, thick stews, this thinner soup is just delicious. The saffron really adds a certain something that bumps this soup up. Again, use dried chickpeas, as the texture of a reconstituted dry bean holds up well to the cook, freeze, and reheat. Also, this soup brilliantly calls for red potatoes, which are starchier and hold up better in the reheat. The chorizo provides an awesome heat (we often substitute any spicy sausage). Reheat at less than 100% to adequately reheat everything without making the potatoes mushy.
3)
Creamy Tuscan white bean soup
This soup is vegan, as it uses toasted ground cashews as a creamy base. If you've never tried this, now may be your time to try a vegan soup, because it is delicious!!!! The sun-dried tomatoes add that kick of flavor. Combined with the basil and sage, this feels like awesome Italian comfort food. Because kale holds up well, this soup reheats nicely.
4)
Wazzu tailgate chili
This is my go-to chili recipe. Wow! If you're wondering if the jalapeno and habanero are BOTH required, I can just tell you that I've made it without the habanero, and it isn't quite the same. The beer adds a nice acidity, and the cornmeal thickens it up. The use of 2 proteins: beef and pork makes for a nice complexity of flavor. Man, there is a bowl FULL of spices added to this, too. A killer chili.
5)
Caribbean stewed chicken with red beans and rice
This is rich, with chicken thighs as the protein. Put that together with some red beans, and this is SUCH comfort food. With the ginger, ketchup, and other ingredients, this finishes with such a nice, sweet flavor. Again, this is a champ for reheating....
6)
Chicken and brisket Brunswick stew
This is such an easy recipe, using canned and frozen ingredients, but man is it packed with flavor. I don't know what it is about corn in soup, but the combo of the meaty brisket and corn makes this recipe. I'm always a fan of a couple of proteins (chicken and brisket/beef) in recipes, and this one doesn't disappoint.
7)
Lasagna soup
OK, maybe you might think this is a little too much of a gimmick, but you feel like you are eating a lasagna as a soup. Italian sausage and tomatoes, yum. The recipe refers to a "cheesy yum"....freeze this in ice cube trays and put a cube on the bottom of your soup (or the top) when you reheat it in the microwave. Delicious!
8)
Chickpea with basil pesto soup
I'm not sure what it is, maybe the celery combined with the punch of pesto? You can be as lazy (purchasing pre-made pesto and freezing it in ice cube trays) or as adventurous (make your pesto and freeze it) as you like. As with the other suggestions, use dried chickpeas rather than canned. You'll be far happier with the texture after cooking and reheating. The pesto provides such a nice brightness.
9)
Colorado green chili
Can you say "charred chilis?" Oh my word, that is what makes this soup. Char them on your gas stove or grill, remove the skin, and relax into a killer soup. Hunks of pork make this a robust chili. You'll feel like you're eating in New Mexico. The masa harina (a corn flour) thickens this up nicely. An easy reheat, with nothing to baby along the way.
10)
Bacon, shrimp, and corn chowder
Worried about reheating shrimp? You have a couple of options... Buy precooked shrimp and add at the tail end of reheating. Alternatively? Reheat at 50 or 40% in 2-3 minute increments and stir. This chowder has a lovely seasoning with the bacon, and like many good soups, a portion of the soup is blended for thickness.
