How To Vacuum Seal Soup

You’ve made a big pot of soup and want to save it for later. Learning how to vacuum seal soup is a fantastic way to do that. This method locks in flavor and keeps your soup safe in the freezer for months. It saves space and makes future meals a breeze.

This guide will walk you through the entire process. We’ll cover the equipment you need, the best way to prepare your soup, and the steps to seal it perfectly. You’ll also learn how to safely thaw and reheat it. Let’s get started.

Vacuum sealing soup removes air from the bag before freezing. This prevents freezer burn and preserves taste and texture. It’s more effective than using regular containers or zip-top bags. You’ll need a vacuum sealer and special bags to do it right.

Why Vacuum Sealing is Best for Soup

Freezing soup in a vacuum-sealed bag has clear advantages. It protects your food much better than other methods.

Prevents Freezer Burn: Air causes ice crystals to form, which dries out food. Removing the air stops this.
Saves Freezer Space: Flat, sealed bags stack easily. They take up less room than bulky containers.
Preserves Flavor and Nutrients: With no air to degrade the food, your soup tastes fresher when you finally eat it.
Reduces Waste: You can store soup for much longer, so you’re less likely to throw it away.
Portion Control: You can seal individual servings or family-sized portions, whatever works for you.

Essential Equipment You’ll Need

Gathering the right tools before you start is key. Here’s what you need to have on hand.

Vacuum Sealer: A basic home model is perfect. You don’t need a commercial-grade machine.
Vacuum Sealer Bags (Rolls or Pre-cut): These are thicker than standard bags and have a textured side for air removal. Rolls let you customize the bag size.
A Large Baking Sheet or Tray: This is for containing spills and supporting the bag during filling.
A Ladle and Funnel: A wide-mouth funnel makes pouring soup into the bag much cleaner.
A Sharpie or Food-Safe Marker: For labeling your bags with the contents and date.
A Cooling Rack and Bowl: For the crucial step of chilling your soup before sealing.

Choosing the Right Bags and Settings

Not all bags work with a vacuum sealer. Using the correct ones ensures a good seal and food safety.

Always use bags designed for your specific sealer model. Generic bags might not seal properly.
For soups with liquid, use the “Moist” or “Liquid” setting on your machine if it has one. This prevents liquid from being sucked into the sealer.
If your sealer doesn’t have a liquid setting, you’ll need to freeze the soup solid first. We’ll cover that method too.
Bag rolls are often more economical. You can cut a bag several inches longer than you think you need to give yourself room to work.

Step-by-Step: The Pre-Freeze Method

This is the best method for beginners or for sealers without a liquid setting. It’s very reliable.

Cool Your Soup Completely: Let your soup cool to room temperature. Then, place the pot in an ice bath or transfer it to the refrigerator until it’s completely cold. Sealing hot soup creates condensation and can lead to spoilage.
Prepare Your Freezer Tray: Line a baking sheet or tray with parchment paper. This prevents the bags from sticking to the tray.
Fill and Shape the Bags: Place a bag on your tray and fold the top over to create a cuff. Use a ladle and funnel to fill the bag with your cold soup. Leave at least 3 inches of empty space at the top.
Lay Flat and Freeze: Gently press the air out and lay the bag flat on the tray. Make sure the soup is distributed evenly. Place the tray in the freezer until the soup is completely solid (usually 4-6 hours or overnight).
Vacuum Seal the Solid Block: Once frozen solid, remove the bag from the tray. Now, you can vacuum seal it normally on the “Dry” setting. The solid soup won’t get sucked into the machine.
Label and Return to Freezer: Write the soup name and date on the bag with your marker. Stack it neatly in your freezer.

Step-by-Step: The Liquid-Friendly Method

If your sealer has a setting for moist foods, you can use this faster method.

Chill the Soup Thoroughly: Again, start with completely cold soup. This is non-negotiable for safety and a good seal.
Set Up Your Station: Place your sealer at the edge of the counter. Have your filled bag, a damp cloth, and a bowl ready.
Fill the Bag Partially: Don’t overfill. Leave plenty of room at the top—at least 4 to 5 inches.
Start the Vacuum Process: Place the top of the bag in the sealer and close the latch. Select the “Moist” or “Liquid” setting.
Use the Pause/Marinate Trick: As soon as you see liquid being drawn toward the top, press the “Pause” or “Stop” button. This is where the bowl comes in handy.
Manually Seal: Lift the open end of the bag out of the sealer, keeping the top sealed in the machine. Press the “Seal” button manually. This seals the bag before any liquid can enter the sealer.

Important Tips for Different Soup Types

Not all soups are created equal. Some need special handling to vacuum seal well.

Creamy Soups (like chowder or bisque): These freeze and seal very well. Just ensure they are very cold before bagging.
Broth-Based Soups (like chicken noodle): These are ideal for the liquid-friendly method. If using noodles, undercook them slightly so they don’t become mushy when reheated.
Chunky Soups (like beef stew): Cut vegetables and meat into uniform pieces for even freezing. The pre-freeze method works great here.
Bean or Lentil Soups: These freeze excellently. They may thicken when frozen, so you can add a little extra broth when reheating.
Dairy-Heavy Soups: Some dairy can separate when frozen. A starchy thickener like a roux can help stabilize it.

Common Mistakes to Avoid

Watch out for these pitfalls to ensure your soup stays perfect.

Sealing Hot Soup: This is the biggest mistake. It can cause bacterial growth and ruin your sealer.
Overfilling the Bag: Leaving no room for sealing is a common error. It leads to messy failures.
Not Labeling: You might think you’ll remember what it is, but after a few weeks, all frozen bags look the same.
Using the Wrong Setting: Using a “Dry” setting on liquid soup will pull it into the machine’s chamber.
Ignoring the Seal: Always check the seal line after. It should be smooth and firm, with no gaps or wrinkles.

How to Thaw and Reheat Vacuum Sealed Soup

You’ve stored it perfectly, now you need to enjoy it. Here’s the safest way to do that.

Thaw Safely: The best method is to thaw the bag in the refrigerator for 24 hours. For a quicker method, you can submerge the sealed bag in a bowl of cold water, changing the water every 30 minutes.
Reheat Directly from Frozen (Option 1): You can place the frozen soup block in a pot over low heat. Add a splash of water or broth to prevent sticking. Cover and heat slowly, breaking it up as it thaws.
Reheat After Thawing (Option 2): For more control, snip a corner off the thawed bag and squeeze the soup into a pot. Heat it over medium until simmering.
Reheat in Hot Water: For a no-mess option, place the sealed, thawed bag in a pot of hot (not boiling) water. Let it sit for 10-15 minutes until the soup is warm throughout.

Never reheat soup in the vacuum bag in the microwave unless the bag is specifically marked as microwave-safe. Most vacuum sealer bags are not.

Storage Guidelines and Shelf Life

How long will your soup last? It depends on a few factors.

In the freezer, vacuum-sealed soup will maintain best quality for 8 to 12 months. It will remain safe beyond that but flavor and texture may decline.
Always store it flat to maximize space and allow for faster freezing and thawing.
In the refrigerator, do not store vacuum-sealed raw or cooked food for more than a few days unless you’ve pasteurized it. The lack of oxygen can allow certain bacteria to grow.
For refrigerated storage of leftover soup, it’s better to use a regular container.

Creative Ideas for Vacuum Sealed Soups

Think beyond just storing leftovers. This technique can simplify your meal planning.

Meal Prep Sundays: Make a double or triple batch of soup specifically to vacuum seal for easy lunches or dinners.
Quick Gifts: A vacuum-sealed bag of homemade soup makes a thoughtful gift for a new parent, a sick friend, or a busy neighbor. Include reheating instructions.
Camping and Boating: Vacuum-sealed soup blocks act as extra ice in your cooler and provide a hearty, pre-made meal.
Sous Vide Reheating: If you have a sous vide machine, you can reheat your vacuum-sealed soup in a water bath to the exact temperature you want.

Cleaning and Maintaining Your Vacuum Sealer

Taking care of your machine ensures it lasts for years. A little maintenance goes a long way.

Always unplug the machine before cleaning.
Wipe the sealing strip and the inside of the chamber with a damp cloth after each use, especially if you sealed anything messy.
Check the seal bar for any stuck-on plastic debris and gently remove it.
Refer to your manual for instructions on cleaning the air filter, if your model has one.
Store the machine and rolls of bags in a cool, dry place.

FAQ Section

Can you vacuum seal hot soup?

No, you should never vacuum seal hot soup. It’s a food safety risk because the warm, moist, airless environment can promote bacterial growth. It also creates steam that can ruin the seal and damage your machine. Always cool soup completely in the refrigerator first.

What is the best way to freeze soup for vacuum sealing?

The best way is the pre-freeze method. Pour cooled soup into a bag, lay it flat on a tray, and freeze it until solid. Then, vacuum seal the frozen block. This prevents any liquid from interfering with the sealing process and is foolproof.

How do you get all the air out of a soup bag?

If you’re using the pre-freeze method, pressing the bag flat before freezing helps. For the liquid method, your vacuum sealer does the work. The key is to leave enough empty space at the top of the bag (3-5 inches) for the machine to grip and remove the air effectively.

Is it cheaper to vacuum seal or use containers?

Initially, a vacuum sealer is an investment. However, over time, it can save money by reducing food waste. Bags can be more cost-effective than disposable containers, and they save a huge amount of space. Reusable containers are a good option too, but they don’t offer the same level of protection against freezer burn.

Can you reuse vacuum sealer bags for soup?

It’s not generally recommended, especially for soup. The bags can be difficult to clean thoroughly after containing food, and reheating can weaken the plastic. For safety and to ensure a reliable seal, it’s best to use new bags each time. Some brands offer heavier-duty bags meant for multiple uses, but follow the manufacturers instructions carefully.

What soups do not freeze well?

Soups with toppings that lose texture don’t always freeze the best. For example, soups with crispy bacon, fresh herbs, or a swirl of cream added at the end are better made fresh. Also, soups with potatoes can sometimes become grainy, and pasta can get very soft. It’s often better to freeze the base and add those elements fresh when you reheat.

Vacuum sealing your soup is a simple skill that pays off enormously. It gives you a stocked freezer full of healthy, homemade meals ready at a moments notice. By following these steps—cooling your soup completely, choosing the right method for your sealer, and avoiding common errors—you’ll get great results every time. Start with your next batch and see how much easier mealtime can be.