What Are The Best Containers To Freeze Soup In

Last winter, I pulled what I thought was a container of my legendary chicken noodle soup out of the freezer. I was ready for a cozy night in. Big mistake. The lid popped off mid-thaw, and my entire freezer smelled like celery and regret for a week. That’s when I realized: the vessel matters just as much as the broth.

The Glass Jar Gambit

Let’s start with the obvious champion: glass mason jars. They’re cheap, see-through, and don’t absorb odors. But here’s the trick—never fill them to the brim. Soup expands when it freezes, so leave at least an inch of headspace or you’ll wake up to a glass bomb in your freezer. Wide-mouth jars are your best friend here; skinny necks make scooping out frozen soup a nightmare. Trust me, I’ve chipped a tooth trying.

The Plastic Paradox

Plastic containers get a bad rap, but let’s be real: they’re lightweight and stackable. Look for BPA-free, freezer-safe labels—usually found on brands like Rubbermaid or Sistema. The downside? They stain like crazy. One batch of tomato soup and your container looks like a crime scene. Pro tip: line the inside with a thin layer of plastic wrap before filling. It helps pop the frozen block out later.

Silicone Saves the Day

If you hate sharp edges and hard-to-clean corners, silicone trays are your secret weapon. They come in cute muffin-tin shapes or large brick molds. Pop out a single serving of soup like an ice cube—it’s almost too satisfying. The irony? Silicone doesn’t hold heat well, so you must thaw it fully before dumping it into a pot. Otherwise, you’re eating lukewarm mush. Worth it for the convenience.

The Ziploc Bag Rebellion

I know, I know—it sounds trashy. But hear me out: freezer-grade zip-top bags lie flat, saving massive space. You can stack ten soups flat like a pack of frozen pancakes. Just double-bag them if you’re paranoid about leaks. The one catch: label the bag before you fill it, because writing on a frosty, lumpy bag is a comedy of errors. And never re-use a bag that held meat-based soup—bacteria love a second act.

The 9 Best Containers for Freezing Soup

Metal Madness (Proceed with Caution)

Stainless steel containers are trendy, strong, and unlikely to leach anything. But here’s the kicker: metal conducts cold so fast that your soup can freeze unevenly, creating a rock-solid center and a watery outer ring. Plus, you can’t microwave them. You have to thaw them in the fridge overnight—or run hot water over the outside. You see that? Your soup is playing hard to get.

A Word on Size

Stop freezing massive batches in one giant tub. You know who does that? People who eat soup for every meal for a week. Instead, freeze in individual portions (2 cups max). That way, you can grab exactly what you need—no defrosting a brick of split pea only to eat it three days later because you “didn’t feel like soup.” Been there, bloated that.

XpressPak Plastic Soup Containers Freezing, Microwave Safe - (946 ml

What About the Lids?

This is where most people fail. Plastic lids crack in the freezer because they’re not designed for contraction. Always opt for screw-on lids (mason jar style) or snap-lock lids with silicone gaskets. And here’s a weird little truth: don’t tighten the lid all the way. Leave it slightly loose until the soup is fully frozen, then give it a final twist. Otherwise, air pressure builds up and the lid pops off mid-freeze.

The “No-Go” Zone

Let’s get brutal for a second. Deli containers (those flimsy plastic tubs from takeout) are a no. They crack, leak, and warp. Also, avoid ceramic bowls or regular glass—they’ll shatter. And please, for the love of all that is holy, do not freeze soup in a metal can from the store. Like, just don’t. That’s a bad sci-fi movie waiting to happen.

The Final Freeze-Frame

Look, there’s no single “best” container—it’s about your habits and your freezer’s personality. If you’re a planner, go with jars and silicone. If you’re a space-maximizer, bags win. If you’re fancy, buy a set of Pyrex Snapware. Just don’t be me, crying over a broken jar at 9 PM. Choose your vessel wisely, and your soup will love you back.