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" If your soup pot runneth over, freeze leftovers for a midweek meal. But remember...   1. Always cool soup first. &amp;quot;Piping-hot soup will defrost other items in your freezer and affect their quality,&amp;quot; says David Kamen, professor of culinary education at the Culinary Institute of America. Take the entire pot, place it in your kitchen sink (plug the drain first) and fill the sink with cold water until it reaches halfway up the pot. Let it sit for 45 minutes to an hour until the pot is cool to the touch. Place in the refrigerator for another hour before freezing.   2. For space-saving storage, ladle cooled soup into freezer-safe resealable plastic bags (consider freezing single as well as multiple portions), squeezing out as much air as possible; seal. Place in freezer on top of one another in tidy, flat stacks. To defrost, place the bag(s) in a bowl of cold water or place them in a large bowl and let sit overnight in the refrigerator.   3. Freezing soup in a plastic container? Leave less than an inch of space between the soup and the lid. &amp;quot;The more air inside the container, the faster freezer burn will set in,&amp;quot; says Kamen. To defrost, put the container in the refrigerator the night before you plan on serving it.   4. Label containers or bags with a description and the current date to keep track of when they need to be thrown away. Dairy-based soups should only be frozen for 2 months\u2014any longer and ice crystals will form, affecting the texture. Brothbased soups will keep for up to 3 months before their taste becomes compromised by other odors from foods in your freezer.   5. Place soups containing beans, potatoes or pasta in the back of your freezer, where the temperature remains most consistent, suggests Kamen. Otherwise, every time you open the door, the soup will thaw slightly, causing starchy ingredients to absorb more moisture and get mushy. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/cooking-tips/tips/a5358/how-to-freeze-leftover-soup-111679/>