Cozy Up with These Delicious Reheatable Soups and Stews

Table of Contents

Reheatable soups and stews have basically saved my sanity more than once. You know those nights when you swear you’ll just order takeout again, but your wallet whispers “don’t even think about it”? That’s when I pull a container of leftover soup from the freezer. Hot tip if you want some cozy low carb fall soups—don’t miss this guide on pumpkin and cauliflower cozy low carb fall soups, it’ll actually make you crave vegetables. Honestly, nothing feels better than knowing dinner’s practically done, and all you did was reheat a bowl of something delicious.

Best Tips for Making Soup Recipes

People seriously overthink soup. It’s wild. To me, soups and stews are like friendship: they don’t need to be fancy, just warm and reliable. Your soup doesn’t care if the carrots are perfectly diced. Chop stuff up, toss it in a pot, and let the magic happen.

But alright, here’s what I’ve learned by trial (and, honestly, error). Always let your soup simmer long enough. Rush it and the flavors never blend right. Big fan of doubling recipes, too. Trust me, reheatable soups and stews taste even better the next day. I usually stash half in the fridge and the rest in the freezer for those “I can’t even” days.

Don’t be scared to play with seasonings. If it’s bland, add a little salt or acid. If there’s too much, throw in a diced potato or a splash of cream.

“I thought I couldn’t cook, but your soup tricks changed my life. My freezer is now my soup trophy case, and my roommates are grateful.” — Kim H.

Just try to have at least one “soup day” where you whip up two or three big pots and portion it out. You’ll thank yourself later when you’re hungry and tired.

Favorite Autumn Soup Recipes

Something about fall just makes soup taste better, right? Maybe it’s the leaves turning or the extra chill. Either way, my kitchen smells like cinnamon and roasted stuff from September through November.

Top on my list: Creamy pumpkin soup. I know, that sounds basic, but roast the pumpkin chunks first (please, not straight from the can) and you’ll get this deep, sweet-smoky thing going on. Add a splash of coconut milk and a little ground ginger. Oh, and a sprinkle of pepitas for crunch. Happy sigh.

Then there’s my not-so-secret favorite: chunky apple, sausage, and kale stew. Sounds weird? It works. The sweetness from apples against spicy sausage and hearty greens hits every craving. Plus, it reheats like a champion. Chicken and wild rice soup gets its autumn vibe from fresh thyme and a splash of apple cider vinegar. I’ll put roasted root veggies in pretty much anything if they’re laying around.

By the way, if you’re curious about cozy low carb fall soups, check these ideas—seriously, you don’t need bread for a comfort meal.

Nothing says sweater weather like a big bowl of your own creation.

Smoky, Spicy Soups and Chilis

Sometimes, you want dinner to slap you awake. Smoky and spicy soups scratch that itch for me.

Chili is the giant of the comfort food world. My go-to is a beef and black bean version with smoked paprika, chipotle peppers, and just enough jalapeno that your lips feel a little tingly. It gets even hotter if you let it sit overnight in the fridge (so plus one for reheatable soups and stews here). Tortilla soup does this, too, with corn, fire-roasted tomatoes, and a truckload of cumin.

There was this one time I tried adding leftover ribs, and whoa—next-level smoky flavor. Don’t be afraid to throw smoked sausage or brisket remnants into any soup. It’s not formal or fancy, but it will sweep you off your feet at midnight when you’re raiding the fridge. Pair with cornbread, preferably leftover too.

A little haphazard, maybe, but that’s how I roll with spicy soup adventures. The weirder, the better.

Easy Blended Soup Recipes

Blended soups are honestly life for busy folks like us. Dump veggies, add broth, blend, and you’re golden. No one cares if the carrots are weird shapes or if you forget an herb (well, maybe your food-blog-following aunt might notice—but she’s not cooking for you).

My sneaky move is blending roasted cauliflower with a scoop of plain Greek yogurt. Creamy, dreamy, and you can lie and say there’s cream. Tomato-basil soup is my fix when I need nostalgia—just roast the tomatoes, garlic, and onion, then blend them up with fresh basil, a dash of olive oil, and a little veggie broth.

Blended soups also hide less-popular veggies like parsnips or celery root. Try adding leftover spinach—no one knows, and you get bonus nutrients. I toss in croutons, seeds, or a swoosh of sour cream on top when I’m feeling fancy (which is rare). Reheatable soups and stews that you can pour into a mug? Yes please.

Seriously, don’t be scared; just let the blender do its thing.

Chicken/Beef Soups

If you ask me, chicken and beef soups are the unsung heroes of comforting meals. Chicken soup is like a warm hug—it’ll fix your stuffed head, broken heart, or just a chilly night. Best part? It’s almost impossible to mess up. Toss chicken, carrots, celery, and onion in a pot, hit it with a little garlic and some herbs (I love dill), and let it simmer till your house smells like magic.

Beef soup, on the other hand, brings a deeper flavor. Think short ribs or stew meat, browned to bring out the richness, then simmered all afternoon with potatoes and carrots. Bay leaves are key—don’t forget them! My grandma used to sink dumplings on top, which sounds next-level, but honestly, potatoes do fine.

I double these recipes often. Reheatable soups and stews like these somehow taste even better when you’ve got your feet up and a second bowl in hand. There’s a reason people swear by grandma’s soup. Homemade means leftover magic, too.

Serving Suggestions

Just to shake things up, here’s how I like to serve my favorite soups and stews:

• Big hunks of crusty bread
• Grated cheese sprinkled on top (extra sharp, always)
• Chopped fresh herbs, like parsley or chives, for a green pop
• Splash of vinegar or squeeze of lemon juice—wakes up the flavor

A little goes a long way here. Real talk, fancy bowls aren’t required. Eat it straight from your favorite mug and call it a victory.

Tip	Description
Simmer for Flavor	Always let your soup simmer long enough to blend the flavors. Rushing can leave your soup tasting flat.
Double Up	Make extra batches when cooking. Soups chill and freeze well, making for quick meals later on.
Season Wisely	Don’t be shy with seasonings. A little salt or acid can transform a bland soup into something amazing.
Use Leftovers	Incorporate leftover roasted veggies or meats into your soups for added depth and flavor.
Cool Before Freezing	Allow your soup to cool to room temperature before storing in the freezer to avoid ice crystals.

Common Questions

Q: Can I freeze pretty much all soups and stews?
A: Not all, but most reheatable soups and stews freeze like a dream. Creamy soups might get chunky after, but re-blending usually helps.

Q: Should I reheat soup on the stove or in the microwave?
A: I vote for the stove if you’ve got patience. Microwaves work in a pinch, just give it a good stir so it heats evenly.

Q: How long do soups and stews last in the fridge?
A: About 4 to 5 days, unless it’s seafood-based—then eat it sooner.

Q: Any tips for low-carb soup recipes?
A: Substitute potatoes with cauliflower, and toss in leafy greens instead of pasta or rice. Here’s a nudge—try those cozy low carb fall soups for inspiration.

Q: Should I cool soup before freezing?
A: Absolutely. Let it cool to room temp so you don’t end up with way too much ice.

Let’s Warm Up Your Week!

So, in short, reheatable soups and stews are basically dinner superheroes. You can get creative, use up random veggies, and please even picky eaters. No matter if it’s classic chicken, spicy chili, or a smooth, blended number—it’s all about comfort and convenience.

If you’re curious whether letting soup cool off before storing is truly worth it, check out this lively debate: Is there truth to the rumor that letting your soup or stew cool off and …. And for anyone nervously eyeing their Instant Pot, these folks have advice: How do I reheat stew in the instant pot? The pot is about half full..

Go fill your fridge and freezer with your own easy reheatable soups and stews—you’ll thank yourself on those crazy days. Trust me, nothing beats homemade comfort in a bowl!

Print