Recipes and Cooking How to Cook Food Storage & Safety Freezing Soup Cook up a big pot of soup and, if you're lucky, you'll have enough to freeze for another meal. By Sheena Chihak, RD Sheena Chihak, RD Instagram Sheena Chihak is a registered dietitian, former food editor and current edit lead for BHG with over 15 years of writing and editing experience for both print and digital. Learn about BHG's Editorial Process Published on June 9, 2015 Share Tweet Pin Email Freezing soup now is a good step toward a quick-and-easy meal later. 1. Cool the hot soup quickly by placing it in a bowl set over another bowl filled with ice water. This method allows less time for bacteria to grow. 2. Once cool, quickly transfer the food to moisture- and vapor-proof freezer containers. Use small containers to allow food to freeze quickly, which slows bacteria growth. Tips: Remember, soups and other liquids or semiliquids expand when they freeze, so leave about 1/2-inch space below the rim.Thaw frozen foods in the refrigerator or in the microwave, never at room temperature. Tips for Packing Your Freezer Was this page helpful? Thanks for your feedback! Tell us why! Other Submit