How long does tomato soup last in the fridge?

How long does tomato soup last in the fridge?

How long does tomato soup last in the fridge?

In this article, I’ll tackle the question “How long can tomato soup last in the fridge?” and “How to freeze and reheat tomato soup?” Read on if you are interested.

How long does tomato soup last in the refrigerator?

The soups that are refrigerated continuously stay fresh for 3 to 4 days when stored in the refrigerator. After opening then take the tomato soup that you have canned or packaged soup into a sturdy glass or plastic airtight container.

How long does tomato soup last when stored in the freezer?

The homemade tomato soup can last for 4 to 6 months on the frozen shelves if properly stored. However, homemade tomato soups can be consumed within a month after storage.

The soup that has been thawed and heated can be kept in the refrigerator for a further 3-4 days. It is not advised to chill tomato soup, especially when it is made with dairy ingredients such as milk or cream.

Can You Freeze Tomato Soup?

The tomato soup recipe is a cherished classic that is enjoyed at any time! Contrary to other soups tomato soup is not made with thickeners, which is why it freezes so well. This is true for canned as well as made tomato soup.

The addition of milk, cream, or any other thickener to the soup could cause the separation of dairy proteins as well as the soup’s liquids. There are, however, ways to alter the soup to prevent this from happening. A tip to keep in mind when freezing tomato soup,  you must make sure that the soup has completely cooled. This will extend the shelf time for the soup.

How to Freeze Tomato Soup?

Freezing Homemade Soup

Prepare the soup the way you would normally and then allow it to completely cool. After the soup has cooled completely, you can prepare a plastic container that has an airtight cover. Pour the soup straight into the container and leave about 2 inches of room. So the soup can expand more as it cools. Cover the lid with an airtight seal and mark the date of storage then put it into the freezer. Check out the video above for the step-by-step guide on making tomato soup freeze-ready.

Freezing Store-Bought Tomato Soup

If, for example, you purchased tomato soup at your favorite restaurant and leftovers or used tomatoes in a canned soup, then you could save the rest of the soup to enjoy later. Ideally, you’ll want to keep the soup you’d like to freeze from the remainder of the soup you’ll consume. However, if this isn’t feasible, be sure to utilize a serving spoon to minimize the chance of spoilage.

Make sure the soup has fully cooled and then put it in a sturdy plastic container with a lid that is airtight. Place the soup in the bowl leaving at least two inches of space so that the soup expands as it cools. Cover the container with an airtight lid, and write the storage date, and stick it into the freezer.

Cooking and Freezing Tips

If you’re cooking tomato soup in the kitchen and would like to add milk or cream do not add this ingredient until prepared to serve. After the soup has been removed from the freezer it is possible to add the milk or cream while you warm the soup.

For a soup that has more richness and flavor, you can consider roasting the vegetables first. This includes roasting the tomatoes prior to cooking the soup. We also suggest using beef or chicken broth in place of vegetable broth to give it more flavor.

Does your tomato soup’s consistency seem too fluid? Here are some suggestions to give somebody to soups that are thin such as roasted eggplants or Croutons. Roasted eggplants help to thicken the soup and adds a unique flavor to the soup. Croutons can also give bulk to soups that are thin, and without adding flavor.

A careful reheating process is required in the case of warming tomato soup that is creamy. Incorrect reheating can result in the milk ingredient curdling and give the soup an unappetizing appearance or lumpy consistency. To ensure that the soup’s consistency remains even, heat the soup over a low to medium temperature. Mix the soup thoroughly to ensure the consistency is and smooth. If the soup seems to be runny it is possible to add a bit of cream when you heat it.

If you’ve got leftover tomato paste leftover from cooking tomato soup you can also freeze tomato paste.

Tomato soup:  shelf life, thawing, and reheating tips

If stored in the freezer homemade tomato soup or tomato soup that is purchased from a store will last for between 4 and six months. Make sure to eat your soup in 1 month or less for maximum taste. Tomato soup that is thawed and then reheated can be stored for up to 4 days in the refrigerator. It is not recommended to refreeze the soup leftovers, particularly, when it’s a thick tomato soup.

To defrost the tomato soup, simply move the soup from the freezer to the refrigerator and allow it overnight to defrost. When the tomato soup is completely thawed, it is possible to warm it. To warm the soup it is possible to simmer it in a skillet on medium heat or microwave it in a bowl at high speed for about 15 or 20 seconds.

If you have removed the thickener or cream before placing the soup in the freezer, it is possible to include this ingredient together with other ingredients, while the soup is simmering.

How to make the finest tomato-basil soup?


  • 2 tbsp olive oil
  • 1 Vidalia onion
  • three tomatoes on the tree chopped
  • 3 cloves of garlic that have been crushed
  • 28 oz canned whole plum tomatoes that have been peeled
  • 2 tbsp all-purpose flour
  • 1 cup vegetable broth or chicken broth
  • 2 teaspoons sugar
  • 1/2 tsp crushed red pepper flakes
  • 1 Tbsp dried thyme
  • 1/2 teaspoon dried oregano
  • Salt
  • 2 tbsp fresh minced fresh basil


In a saucepan, heat oil at medium-low heat, and cook onions until translucent.

Add the tomatoes to the mix and cook until tender. Add the garlic to the mix and sauté until fragrant.

Add canned tomatoes. Utilize a wooden spoon to break the tomatoes.

Incorporate the all-purpose flour, adding the vegetable broth little by little.

Mix all the spices and herbs.

Bring everything to a boiling point, then let it simmer for approximately 40 minutes under the lid covered.

Incorporate fresh basil. Blend until it is homogeneous. Return the soup that you have blended to the saucepan, and cook for another few minutes.


Blend 1 cup of shaving Parmesan into this soup for a more cheese-y and rich.

Incorporate 1/3 cup of whipping cream heavy into your blended