Although they seem like opposing forces of nature, soup and the freezer make a great team when it comes to meal planning. Freezing a soup you just made will keep it fresh for the future, or just provide a more efficient way to preserve leftovers. These soups are free of foods that don't freeze well, like heavy cream, coconut milk, and cheese, to ensure the best possible thawed soup experience. If you're cooking soup that'll go straight into the freezer, you'll want to make a few adjustments. Don't add pasta or grains like rice, before freezing. Instead, prepare them while you're defrosting the corresponding soup to avoid altering the texture. Similarly, it helps to undercook vegetable-heavy soups, because they will continue cooking when reheated. For more information, check out our guide to freezing soup.