Soup Batch Calculator
Pick your pot size and how many lunches a week you want covered. The calculator gives servings per pot, quart freezer bags, and how many weeks one Sunday cook buys you.
The fall batch rhythm: cook once, freeze flat in quart bags, and the stack becomes lunches that move from freezer to thaw to microwave without thought. Freeze bags flat on a sheet tray - a frozen disc stacks; a soupy bag takes the whole shelf - and cool the pot in an ice bath first or the freezer fights the whole batch.
How to use
- Match the pot to the appetite - six quarts is the classic Dutch oven.
- Set the lunch cadence; the weeks-covered figure is the reward.
- Label the date - frozen soup goes anonymous in three weeks.
Frequently asked questions
How many servings are in a pot of soup?
A six-quart pot holds about twelve cup-and-a-half servings - twelve lunches frozen flat. The calculator converts your pot size into servings, bags and weeks.
How long does frozen soup last?
About three months at quality, longer safely but duller in flavor. Label the date - frozen soup goes anonymous fast, and the mystery bag is always the oldest one.
What is the best way to freeze soup?
Cool the pot in an ice bath thirty minutes, fill quart bags two-thirds full, freeze flat on a sheet tray, then stack the frozen bricks like books. Flat freezes fast and thaws fast; the soupy bag is the shelf-hogging mistake.
How do I thaw frozen soup?
Overnight in the fridge is the standard; the bag in a sink of cool water does it in an hour. Reheat to a simmer, adjust the salt - frozen soup usually wants a fresh pinch at the end.