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Welcome to your soup sanctuary!

There’s something timeless and comforting about a warm bowl of soup. Whether you’re fighting off a cold, feeding your family, or just craving something cozy after a long day—soup always shows up with warmth, nourishment, and love.

In this collection, you’ll find 20 of the most beloved soup recipes in the United States. They’re not just delicious—they’re designed to freeze beautifully, making them perfect for meal prep, busy weeks, or simply having something soul-soothing ready to go whenever you need it.

Each recipe is tailored to work perfectly with freezer-safe silicone molds, giving you flexible portioning and fast reheating straight from the freezer. You’ll find helpful freezing tips, ingredient swaps, and flavor tricks along the way.

So grab your favorite pot, simmer something good, and stock your freezer with comfort.

Top 20 American Soups for Freezing:

  1. Chicken Noodle Soup
  2. Tomato Soup
  3. New England Clam Chowder
  4. French Onion Soup
  5. Broccoli Cheddar Soup
  6. Chili Con Carne
  7. Minestrone Soup
  8. Beef Stew
  9. Chicken and Dumplings Soup
  10. Loaded Potato Soup
  11. Chicken Tortilla Soup
  12. Split Pea Ham Soup
  13. Lentil Soup
  14. Chicken Wild Rice Soup
  15. Chicken and Sausage Gumbo
  16. Italian Wedding Soup
  17. Butternut Squash Soup
  18. Ham Bean Soup
  19. Cream of Mushroom Soup
  20. Matzo Ball Soup

1. Classic Chicken Noodle Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 cup egg noodles (or your favorite short pasta)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley for garnish (optional)

Preparation:

  1. Heat olive oil in a large pot over medium heat.
  2. Add onions, carrots, and celery, and cook until vegetables soften, about 5-7 minutes.
  3. Stir in garlic and cook another minute until fragrant.
  4. Pour in chicken broth, bring to a boil, then lower the heat and simmer for 15 minutes.
  5. Add cooked chicken and noodles, cooking until noodles are just tender, about 5-7 minutes. Season with salt and pepper to taste.
  6. Let the soup cool completely before portioning into your silicone molds and freezing.

Freezing Tips:

Chicken noodle soup freezes wonderfully, but noodles can become mushy after thawing. A great tip is to either slightly undercook the noodles before freezing or freeze the soup without noodles and cook fresh noodles separately to add after reheating.

2. Creamy Tomato Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 28 oz canned crushed tomatoes
  • 2 cups vegetable broth
  • 1 tablespoon sugar
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup heavy cream (optional)
  • Fresh basil leaves for garnish

Preparation:

  1. In a large pot, heat olive oil over medium heat.
  2. Add onion and cook until translucent, about 5 minutes.
  3. Add garlic, cooking for another minute.
  4. Stir in crushed tomatoes and vegetable broth, bringing to a boil.
  5. Reduce heat and simmer for about 20 minutes.
  6. Stir in sugar, salt, and pepper. If you prefer a creamier soup, mix in heavy cream.
  7. Allow the soup to cool, then pour it into your silicone molds to freeze.

Freezing Tips:

Tomato soup is one of the best soups for freezing. If you’re using cream, add it carefully or mix it in after reheating to ensure the soup stays silky smooth after thawing.

3. Hearty New England Clam Chowder

Ingredients:

  • 3 slices bacon, diced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium potatoes, diced small
  • 2 cans (6.5 oz each) chopped clams, drained (reserve juice)
  • 1 cup clam juice (from reserved juice plus bottled clam juice or fish stock)
  • 2 cups whole milk or half-and-half
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley or chives, chopped (optional)

Preparation:

  1. In a large pot, cook bacon over medium heat until crispy. Remove bacon, leaving the drippings in the pot.
  2. Add onion to bacon fat and sauté until softened. Stir in garlic and cook for 1 minute.
  3. Add potatoes, reserved clam juice, and bottled clam juice (or fish stock). Bring to a boil and simmer until potatoes are tender, about 15 minutes.
  4. Whisk flour into milk or half-and-half and pour into the pot, stirring gently. Cook until soup thickens, about 5-7 minutes.
  5. Add clams and crispy bacon back into the soup. Season generously with salt and pepper.
  6. Allow to cool completely, then spoon into your silicone molds and freeze.

Freezing Tips:

Clam chowder is creamy and contains seafood, making it slightly challenging to freeze. It’s best enjoyed fresh or frozen for shorter periods (up to 1 month). After thawing, gently reheat it on low heat, stirring continuously to avoid separation. You might want to add a splash of fresh milk or cream when reheating to restore a smooth texture.

4. French Onion Soup

Ingredients:

  • 2 tablespoons butter
  • 4 large onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon sugar
  • 6 cups beef broth
  • ½ cup dry white wine (optional)
  • Salt and freshly ground black pepper, to taste
  • French bread slices, toasted
  • Grated Gruyère or Swiss cheese

Preparation:

  1. Melt butter in a large pot over medium-low heat. Add onions and cook slowly, stirring frequently, until caramelized (about 25-30 minutes).
  2. Add garlic and sugar, cooking for another 2 minutes.
  3. Pour in beef broth and wine (if using). Bring to a boil, then reduce heat and simmer for 15-20 minutes. Season with salt and pepper.
  4. Allow soup to cool completely. Portion into silicone molds and freeze.

Freezing Tips:

French onion soup freezes exceptionally well. Freeze the onion broth separately, then after thawing and reheating, top with freshly toasted bread and cheese to melt just before serving.

5. Broccoli Cheddar Soup

Ingredients:

  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups broccoli florets
  • 3 cups chicken or vegetable broth
  • 1 cup whole milk or cream
  • 2 cups shredded cheddar cheese
  • Salt and pepper, to taste

Preparation:

  1. Melt butter in a pot over medium heat. Sauté onion until translucent.
  2. Add garlic, cooking another minute. Stir in broccoli and broth, simmering until broccoli is tender, about 15 minutes.
  3. Puree soup using an immersion blender or regular blender until smooth.
  4. Stir in milk or cream, then gradually mix in cheddar cheese until fully melted. Season with salt and pepper.
  5. Allow the soup to cool fully, pour into silicone molds, and freeze.

Freezing Tips:

Creamy cheese soups can separate when thawed. Reheat gently, stirring continuously. If needed, whisk in additional fresh cream or milk to restore creamy texture.

6. Chili Con Carne

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 lb ground beef
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste

Preparation:

  1. Heat olive oil in a pot. Sauté onion until soft.
  2. Add garlic and cook for 1 minute. Add ground beef and cook until browned.
  3. Stir in beans, tomatoes, tomato paste, chili powder, and cumin. Simmer gently for 25-30 minutes.
  4. Season with salt and pepper.
  5. Cool completely, then portion into silicone molds and freeze.

Freezing Tips:

Chili freezes extremely well, developing even deeper flavors when thawed. You can reheat directly from frozen cubes, adding a splash of water if needed.

7. Minestrone Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 zucchini, diced
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained
  • 6 cups vegetable broth
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Pasta, cooked separately (optional)

Preparation:

  1. Heat olive oil in a large pot, sauté onion, carrots, celery, and zucchini until tender.
  2. Add garlic and cook another minute. Stir in tomatoes, beans, broth, and oregano.
  3. Simmer 20-25 minutes. Season with salt and pepper.
  4. Let cool, portion into molds, and freeze.

Freezing Tips: Freeze minestrone without pasta. Cook fresh pasta separately and add it when reheating to keep it from becoming mushy.

8. Beef Stew

Ingredients:

  • 2 tablespoons oil
  • 1½ lbs beef, cubed
  • 2 carrots, sliced
  • 2 potatoes, cubed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • Salt and pepper to taste

Preparation:

  1. Brown beef cubes in oil in a large pot.
  2. Add onion, carrots, potatoes, and garlic, sauté for a few minutes.
  3. Stir in beef broth and tomato paste. Simmer covered until meat is tender (about 45 minutes).
  4. Season, cool, portion into silicone molds, and freeze.

Freezing Tips: Beef stew freezes beautifully, but potatoes may slightly change texture. Reheat gently, adding broth if needed to loosen consistency.

9. Chicken and Dumplings Soup

Ingredients:

  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 cup milk
  • 2 tablespoons all-purpose flour
  • Salt and black pepper, to taste

For dumplings:

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons melted butter

Preparation:

  1. Melt butter in a large pot. Add onion, carrots, and celery. Cook until softened.
  2. Stir in garlic and cook for 1 minute. Add flour and stir to coat vegetables.
  3. Pour in chicken broth gradually while stirring. Bring to a simmer.
  4. Stir in milk and shredded chicken. Simmer gently for 10 minutes.
  5. Mix dumpling ingredients in a bowl. Drop spoonfuls of dough onto simmering soup. Cover and cook 15 minutes, until dumplings are puffed and cooked through.
  6. Season with salt and pepper. Cool soup completely.

Freezing Tips: For best results, freeze without dumplings and add freshly made dumplings after reheating. Dumplings tend to lose texture after freezing. Freeze soup base in silicone molds, then reheat and finish with fresh dumplings.

10. Loaded Potato Soup

Ingredients:

  • 2 tablespoons butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 large russet potatoes, peeled and cubed
  • 4 cups chicken broth
  • 1 cup milk or cream
  • 1 cup shredded cheddar cheese
  • 4 slices bacon, cooked and crumbled
  • Salt and pepper, to taste
  • Chopped green onions (optional)

Preparation:

  1. Melt butter in a large pot and sauté onion until soft.
  2. Add garlic and cook briefly. Add potatoes and broth, bring to a boil.
  3. Simmer until potatoes are tender. Mash some of the potatoes for a thicker texture.
  4. Stir in milk, cheese, and most of the bacon (reserve a little for topping).
  5. Season with salt and pepper. Let soup cool fully before freezing.

Freezing Tips: Potato soup can become grainy after freezing. For smoother texture, reheat gently and whisk in a little extra milk or fresh cheese. Add bacon and green onions fresh when serving.

11. Chicken Tortilla Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and chopped
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 can (15 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 cup corn kernels (frozen or fresh)
  • 1 can (15 oz) black beans, drained
  • 2 cups cooked shredded chicken
  • Salt and pepper, to taste

Preparation:

  1. Heat olive oil in a large pot. Sauté onion, garlic, and jalapeño until soft.
  2. Add spices and cook for 1 minute. Stir in tomatoes, broth, corn, beans, and chicken.
  3. Simmer 20 minutes. Season with salt and pepper.
  4. Cool completely before portioning into molds.

Freezing Tips: This broth-based soup freezes beautifully. Add crispy tortilla strips, avocado, or cheese only when serving.

12. Split Pea Ham Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 2 cups dried split peas, rinsed
  • 6 cups chicken or vegetable broth
  • 1 cup diced cooked ham
  • 1 bay leaf
  • Salt and pepper, to taste

Preparation:

  1. Heat olive oil in a large pot. Add onion, carrots, and celery. Cook until soft.
  2. Stir in garlic and cook for 1 minute. Add split peas, broth, bay leaf, and ham.
  3. Bring to a boil, reduce heat, and simmer for 45-60 minutes until peas are soft.
  4. Remove bay leaf. Blend if desired or leave chunky. Cool before freezing.

Freezing Tips: Split pea soup gets even better with time. It thickens after freezing, so stir in a bit of water or broth when reheating.

13. Lentil Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon thyme
  • 1½ cups dried lentils, rinsed
  • 6 cups vegetable or chicken broth
  • 1 can (14 oz) diced tomatoes
  • Salt and pepper, to taste

Preparation:

  1. Sauté onion, carrots, and celery in olive oil until soft.
  2. Add garlic and spices, cooking for 1 minute.
  3. Add lentils, broth, and tomatoes. Simmer for 35-40 minutes, until lentils are tender.
  4. Cool and freeze in portions.

Freezing Tips: Lentil soup freezes exceptionally well. The texture holds up, and the flavors deepen over time.

14. Chicken Wild Rice Soup

Ingredients:

  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup cooked wild rice
  • 2 cups shredded cooked chicken
  • 1 cup milk or cream (optional)
  • Salt and pepper, to taste

Preparation:

  1. Sauté onion, carrots, celery, and garlic in butter until soft.
  2. Add chicken broth and bring to a boil. Stir in chicken and rice.
  3. Simmer 15 minutes. Stir in cream if using. Season and cool before freezing.

Freezing Tips: Wild rice holds up better than white rice when frozen. If using cream, consider adding it after reheating for best texture.

15. Chicken and Sausage Gumbo

Ingredients:

  • ½ cup vegetable oil
  • ½ cup all-purpose flour
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 lb smoked sausage, sliced
  • 1½ lbs chicken thighs, cooked and shredded
  • 6 cups chicken broth
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • Salt and pepper, to taste

Preparation:

  1. Make a roux: cook oil and flour together over medium heat, stirring constantly, until deep brown.
  2. Add onion, pepper, celery, and garlic. Sauté until softened.
  3. Stir in sausage, chicken, broth, and spices. Simmer for 30–40 minutes.
  4. Cool before freezing in silicone molds.

Freezing Tips: Gumbo freezes well, especially without seafood. Reheat slowly and serve over fresh rice.

16. Italian Wedding Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup small pasta (like acini di pepe)
  • 5 oz baby spinach
  • 2 cups mini meatballs (precooked)
  • Salt and pepper, to taste

Preparation:

  1. Sauté onion and carrots in olive oil until soft. Add garlic and cook briefly.
  2. Pour in broth, bring to a boil. Add meatballs and simmer 10 minutes.
  3. Stir in pasta and cook until al dente. Add spinach until wilted.
  4. Cool soup completely before freezing.

Freezing Tips: Freeze without pasta if possible. Add freshly cooked pasta when reheating for best texture.

17. Butternut Squash Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 lbs butternut squash, peeled and cubed
  • 2 carrots, chopped
  • 1 apple, peeled and chopped
  • 4 cups vegetable broth
  • Salt, pepper, cinnamon, or nutmeg (to taste)

Preparation:

  1. Sauté onion in olive oil until soft. Add squash, carrots, and apple.
  2. Pour in broth and bring to a boil. Simmer until vegetables are soft.
  3. Blend until smooth. Season with spices. Cool and freeze.

Freezing Tips: This pureed soup freezes perfectly. No dairy, no problem.

18. Ham Bean Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 1½ cups cooked ham, diced
  • 2 cans white beans, drained
  • 4 cups chicken broth
  • 1 bay leaf
  • Salt and pepper, to taste

Preparation:

  1. Sauté onion and carrots in oil until soft. Add garlic and ham.
  2. Stir in beans, broth, and bay leaf. Simmer for 30 minutes.
  3. Remove bay leaf, cool, and portion into molds.

Freezing Tips: Beans freeze well and this soup reheats great. Add broth if it thickens too much.

19. Cream of Mushroom Soup

Ingredients:

  • 2 tablespoons butter
  • 1 lb mushrooms, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 4 cups vegetable or chicken broth
  • 1 cup milk or cream
  • Salt and pepper, to taste

Preparation:

  1. Sauté mushrooms, onion, and garlic in butter until soft.
  2. Stir in flour and cook 1–2 minutes. Add broth gradually.
  3. Simmer until thick. Add milk or cream. Blend if desired. Cool before freezing.

Freezing Tips: Cream soups can separate. Reheat gently and whisk or add fresh cream after thawing.

20. Matzo Ball Soup

Ingredients:

  • 2 tablespoons oil or schmaltz
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 8 cups chicken broth
  • 2 cups cooked matzo balls (separately made)
  • Salt and pepper, to taste

Preparation:

  1. Sauté onion, carrots, and celery in oil until soft.
  2. Pour in broth and bring to a boil. Simmer 15–20 minutes.
  3. Season with salt and pepper. Cool soup completely.

Freezing Tips: Freeze broth and veggies separately from matzo balls for best texture. Add matzo balls when reheating.

We hope these recipes bring ease, flavor, and comfort into your home—not just once, but again and again.

With your soup cubes neatly tucked away in the freezer, you’re always just a warm bowl away from something homemade. Whether it’s a hearty chili on a busy Monday night or a creamy tomato soup for lunch with grilled cheese—these recipes are here to serve you in the moment and in the future.

Happy cooking, happy freezing, and most of all—enjoy every spoonful.

Tags: Souper Soup Recipes Cubes