Soups offer a ​healthy and nutritious way to refuel and can also help to build up an appetite. Soups are especially ​welcome on days when you may be feeling a bit under the weather and long for warmth and comfort. However, opening a can of processed soup ​will not necessarily get the taste buds going and making a fresh batch can seem like a long and tiring process that you just don’t have the strength for.

Wouldn’t it be amazing if you could have fresh homemade soup whenever you wanted? Well, now you can! Vacuum sealing soups in the right manner can ensure fresh homemade soup whenever your heart desires​. You may ​be aware that you can vacuum seal solid food but what about vacuum sealing liquids? ​Surely it’s not possible.

We are here to tell you that it isn’t and that it really works! Vacuum sealing liquids and especially soup is tricky but very much possible. So, how to vacuum seal soup? Well, it is important to carefully follow the instructions below to get the best storage results and prevent loss in taste or texture.

Can Soup Really Be Vacuum Sealed?

Soup is one of those liquids that is often made in large quantities and can contain solids as well, making it difficult to store and keep fresh for long. Conventional storing methods for soup included putting the soup in a container and putting it in the fridge. However, in this scenario, your soup is only likely to last a week at best. Freezing it is another option but can result in freezer burn which can both alter the taste and texture of your soup once reheated.

The process of vacuum sealing allows liquids to remain fresh and delicious for extended periods of time, ensuring that you always have fresh homemade soup when you have the craving or just want a pick me up!

How To Vacuum Seal Soup?

A mistake that most people make is trying to vacuum seal soup when it is still in liquid form. This is not advisable and can create a real mess, so avoid vacuuming sealing your soup until you have followed these easy steps:

First Freeze!

Make sure you first freeze your soup into a solid form by placing it in a freezer.

Then Seal!

Next, take your frozen soup and insert it into a vacuum sealer bag. You can also first pour the soup in the bag and freeze it if that is simpler for you. A vacuum sealer bag allows the vacuum sealer machine to suck out all the air from the bag via the vacuum seal lock, ensuring a longer shelf-life.

Once you have all your frozen soup in bags, simply place the bag in your vacuum sealer and watch the magic happen.

Alternative Methods You Can Use

The freezing of liquid food items has always been a problem for homeowners, restaurants, and caterers. This is why companies have spent millions in research and development to manufacture packaging that best stores liquid foods.

Liquid Block Bags

Liquid block bags are specially designed to store liquid and prevent it from popping out of the bag even when pressure is applied. However, these bags are only good for one-time use and can be an expensive way to store if needed daily but great if you are looking for a quick and easy fix.

The Water Method

For those of you that don’t own a vacuum seal cleaner at home but would still like to store your homemade soup for later, the “Water Method” can be quite effective. This method requires you to place your soup in a zip lock bag and then submerge that bag into a container of room-temperature water. Leave the top open and then squeeze the bag to get rid of all the air. Don’t let any water get inside and close the zip lock before placing in the freezer for later use.

Vacuum Canisters

The most common way of storing soup and other liquids are in plastic vacuum seal canisters or containers. If short-term storage is what you seek than a plastic food container is good enough to keep in your fridge as long as you plan on consuming the contents within a week at best.

The Benefits Of Vacuum Sealing Soup & Other Liquids

Vacuum sealing has been proven to be one of the most effective ways of storing organic food safely for increased shelf-life without the need for any additives.

The popularity behind vacuum sealing has grown appreciably in recent years and vacuum sealing machines can often be found in most homes and are almost a must-have piece of kitchen equipment for restaurants, caterers and food manufacturers.

Vacuum sealing solid or liquid food has the following advantages over conventional storage methods:

  • Easier to store and organize (takes less space)
  • Maintains the taste and texture of the food
  • Prevents bacterial and mold growth
  • Greatly increases shelf-life
  • Eliminates the need for additives

Chamber Vacuum Sealer vs. External Vacuum Sealer

A chamber vacuum sealer is the most effective and efficient way of storing liquid food like soup and stew. Using a chamber vacuum sealer, all one has to do is simply place the food bag containing liquids inside the chamber and close the lid. The chamber vacuum sealer will proceed to suck out 100% of the air from the bag and then seal it. The chamber lid only opens once both processes are complete.

Chamber vacuum sealers maintain the same pressure inside the food bag and outside, ensuring that no liquid gets sucked into the machine. These machines can be expensive and are often used for commercial applications.

On the other hand, external vacuum sealers are commonly used in households. It is trickier to seal liquids with this type of vacuum sealer machine as they tend to suck out liquids during the air vacuuming process which can damage the machine.

Tips On Vacuum Sealing Soup Using An External Vacuum Sealer

  • Freeze liquids in bags before sealing
  • Use Liquid Block Bags

What Not To Do

  • Hang the food bag off the side of your counter to prevent liquids being sucked in (not recommended)
  • Time the vacuum process to prevent liquids from getting into the machine (not recommended)