According to FreezeDryingMama, adapted and supplemented by the FreezeDry.lt team
Soup has long been considered one of the simplest, but most nutritious dishes. It gives a feeling of warmth, satiety and comfort, but did you know that soup can be preserved for up to 25 years? This result is achieved by lyophilization.
Modern lyophilizers (such as “Harvest Right”) allow this process to be carried out even at home. This is especially convenient for those who want to have supplies for unforeseen cases, trips, hikes or even their own business.
Picture FreezeDryingMama
Why freeze-dry soups?
Soups are one of the best foods for freeze-drying because they:
• Preserve flavor and aroma. Only water evaporates during freeze-drying, so all the flavor properties remain unchanged.
• Reduce waste. You can save leftovers from lunch and later recreate them without any additives.
• Keeps for a long time. With proper storage (tight packaging with oxygen absorbers), soup can have a shelf life of 20-25 years.
• Preserves nutrients. Studies show that freeze-dried food retains up to 95% of vitamins, minerals and antioxidants.
• Takes up less space. After removing the water, the product becomes extremely light and compact, making it a great choice for traveling or stockpiling.
According to the FreezeDry.lt team, soups are often the first choice for those who want to try freeze-drying.
“Soups are versatile. They’re easy to make, easy to reheat, and always feel good. Freeze-dried soups are great for travel and emergencies. They’re the kind of food you always want to have on hand.”
What soups can be freeze-dried?
In short, almost all. The only condition is that the soup should not contain too much fat, as it dries more difficult and shortens the shelf life of the product.
The most popular options:
Chicken soup with pasta – a classic that refreshes both the soul and the body.
Vegetable or pumpkin cream soups – nutritious, thick and satisfying.
Tomato soup – retains its taste perfectly even after many months.
Mushroom or cream soups – gentle and aromatic.
Stews and chili soups – ideal for the winter season or camping.
Seafood soups – a more exotic choice for gourmets.
The only thing to avoid is very fatty stews with a lot of cream or butter, as they take longer to dry.
How to prepare for freeze-drying?
For the freeze-drying process of soup to be successful, proper preparation is key. Every step, from choosing the soup to final packaging, has an impact on the quality, taste, and shelf life of the product.
Choose the right soup
You can use both home-cooked and canned soup. The most important thing is that it is fresh, without excess fat and artificial thickeners. Fats interfere with drying, because they do not solidify like water during freezing, and therefore can complicate the sublimation process.
If the soup is very fatty (e.g., seasoned with sour cream or butter), it is recommended to remove part of the fat layer or dilute it with broth before drying.
It is advisable to choose more natural recipes – soups containing chicken, vegetables, pumpkin, tomatoes, or mushrooms. They not only dry better, but also retain their flavor without any additives.
Experience shows that natural soups with lower starch and fat content freeze-dry more evenly and remain suitable for consumption longer.
Spread the soup on the trays
Pour the soup into stainless steel or special Harvest Right trays, spread evenly. The recommended layer thickness is up to 1.5 cm.
A layer that is too thick will prolong the process, as the inner part of the mass freezes and dries more slowly. In addition, the soup expands slightly during freeze-drying, so do not fill the trays to the very edges.
To ensure even drying:
- Stir the soup before pouring so that the ingredients are evenly distributed.
- Make sure that the tray is level so that the soup does not drain to one side.
- If the soup is very liquid, you can briefly place it in the freezer until the mass begins to thicken. This will make it easier to spread.
Freeze the soup before drying
Although some freeze-dryers have an automatic freezing stage, pre-freezing is highly recommended.
This allows you to:
- reduce the overall process time (up to 20-30%),
- avoid bubbling or “spill-over” when the pump starts,
- improve the texture – the food retains its original shape.
Freeze the soup for at least 12 hours or until it is completely solid. It is best to freeze at -20°C or below.
Place in Freeze Dryer
Once your soup trays are prepared and frozen, place them in the Harvest Right Freeze Dryer.
This unit automatically performs all the processes:
- freezes to -40°C or below,
- creates a vacuum,
- gradually heats the trays, allowing the ice to turn into steam,
- collects moisture into the internal ice condenser.
Recommended settings for the Harvest Right unit:
- Automatic (typically 24-34 hours).
If your soup is very thick, you can add an additional 2-3 hours of “Extra Dry Time” to ensure all ingredients are completely dry.
Check the result and pack
After drying, check the condition of the soup. It should be light, crispy and completely dry.
Take one piece and try to break it. If it breaks and does not bend, the product is properly dried.
Then follow these steps:
- Crush the soup into pieces or crumbs. This will make it easier to pack.
- Pack in Mylar bags or airtight glass containers.
- Add oxygen absorbers (O₂ absorbers). They prevent oxidation.
- Seal the bags using a heat sealer.
- Mark the date and contents of the package.
Properly stored freeze-dried soup will last up to 25 years. The recommended storage location is a dry, dark and cool room (temperature up to 20 °C).
Pro tip from the FreezeDry.lt team: “Add a small amount of rice or silica gel capsules to the package. They will help absorb any remaining moisture and extend the shelf life of the product even further.”
Pictures FreezeDryingMama
How does a freeze dryer work?
Harvest Right freeze dryers work on a simple but ingenious principle.
The process consists of three stages:
- Freezing. The food is frozen to -40°C or even lower.
- Vacuum drying. A special pump creates a vacuum, and heat waves evaporate the water directly from the ice. This is called sublimation.
- Final drying. The last traces of moisture are removed, and the product becomes completely dry, but retains its shape and color.
Picture FreezeDryingMama
The end result is a light, crispy, yet full-fledged soup that can be recreated in a few minutes.
Where to buy equipment for lyophilization?
The official representative of Harvest Right equipment in Lithuania is FreezeDry.lt. We are the only company that has the manufacturer’s authorization and technical support in the country.
Harvest Right freeze dryers combine:
- healthy nutrition principles,
- innovative technologies,
- sustainability ideas.
This is equipment that is suitable for both homes, farms, and food production businesses.
“Our goal is not only to sell the device, but also to provide knowledge on how to use it to the maximum. We want every customer to feel confident that they are investing in a long-term, reliable and healthy solution,” says the FreezeDry.lt team.
