The pantry—with a little planning—is a great source of quick weeknight meals. And soup is one of the easiest things to whip up if you have the right ingredients at the ready. The trick is to keep the cupboard, fridge, and freezer stocked so that all you need is on hand—no last minute grocery runs required.

Four Delicious Soups from the Pantry

Stock up

With these items in your kitchen, you’ll have everything you need to make the soups here, and do a little improvising, too.

In the pantry

• Canned or boxed chicken broth
• Canned diced tomatoes
• 豆罐头和干小扁豆
• Dried herbs and spices
• 小面食形状，例如Orzo，Tubettini，Acini de Pepe和Ditalini
• Quick-cooking grains like rice, pearl barley, and bulgur
• Tomato paste
• Onions
• Garlic
• Potatoes
• Winter squash
• Coconut milk
• 泰国咖喱酱
• 干辣椒
• Chile pastes, hot sauces
• Canned chipotle chiles in adobo
• Canned roasted green chiles
• Dried mushrooms
• Canned straw mushrooms
• Sun-dried tomatoes

In the fridge

• Hard cheeses like Parmigiano-Reggiano and Pecorino Romano
• Citrus fruit like lemons, oranges, and limes
• Root vegetables like carrots, parsnips, and turnips
• Celery
• Crème fraîche, sour cream, plain yogurt, and buttermilk
• 智利油，坚果油和芝麻油等美味油

In the freezer

• Homemade vegetable, chicken, and beef broths
• Bread (for croutons or for thickening)
• Bacon
• Shrimp
• Small stuffed pastas like raviolini and tortellini
• 玉米
• Peas
• Edamame

大冷

These soups freeze easily, so they’re great instant meals for busy nights.

Chill soup thoroughly before freezing;this allows it to freeze faster. The ice crystals that form will be smaller, so your soup will have better texture and flavor.

Freeze soup in plastic containers,leaving about a half inch at the top to allow for expansion. Or fill plastic freezer bags about three-quarters full and squeeze out as much air as possible.

冻结大量或较小的部分大小的容器that are ready to heat and serve. The smaller the container, the quicker it will freeze and defrost.

Before freezing, cover, label, and date your soup.As a general rule, stocks and broths can be frozen for up to six months; vegetable soups, about four months; meat, fish, or chicken soups, about three months; and soups with egg and cream, about two months.

Keep a thermometer in the freezerto make sure the temperature remains constant at 0°F. If you’re freezing a large quantity at once, turn the thermostat to its coldest setting until the soup freezes.

将汤放在容器和除霜中在冰箱，微波炉或冷水下。您也可以从容器中将其取出，并用低火将冷冻汤重新加热。微波炉更好地适合少量汤。

Serve soup as soon as possible解冻后。

Don’t be alarmed if puréed soup separates解冻后。要修复它，只需将其重新搅拌即可。

Be aware that soups containing cream, wine, or lemon juice(or those thickened with eggs or flour) don’t always freeze well. When reheating, simmer gently and whisk constantly to prevent curdling. Or better yet, add these ingredients after reheating.