Ever lovingly crafted a big pot of hearty beef stew or a vibrant tomato soup, only to face the daunting task of storing the leftovers? You know your vacuum sealer is a kitchen superhero for solids, but when it comes to liquids, it can feel like you’re about to create a Jackson Pollock painting on your countertop. If you’ve ever wondered How To Vacuum Seal Soup And Stew without sucking a soupy mess into your machine, you’ve come to the right place. I’m here to tell you it’s not only possible, but it’s also incredibly easy and a total game-changer for meal prep and reducing food waste. Forget the myths and the messes; let’s dive into the foolproof method that will have you sealing liquids like a seasoned pro.
Why Should You Bother Vacuum Sealing Liquids Anyway?
Before we get into the how, let’s talk about the why. Is it really worth the extra step? Absolutely. When you properly vacuum seal your soups, stews, broths, and sauces, you’re unlocking a new level of food preservation.
- Kiss Freezer Burn Goodbye: Freezer burn is the arch-nemesis of flavor. It’s caused by air coming into contact with your food, zapping moisture and taste. A vacuum sealer removes virtually all the air, creating an impenetrable barrier. Your two-month-old chili will taste as fresh as the day you made it.
- Maximize Freezer Space: Forget bulky, awkward containers. Once sealed, you can lay your soup “bricks” flat to freeze, then stack them like books or file them vertically in a drawer. It’s an organizational dream that frees up a surprising amount of space.
- Lock in Flavor and Nutrients: Air is the enemy of freshness. Oxidation degrades flavor, color, and nutritional value over time. By removing the air, you’re essentially pressing the “pause” button, keeping your delicious creations at their peak.
- Ultimate Meal-Prep Convenience: Imagine having single-serve portions of your favorite soups ready to go. Just grab a bag from the freezer, reheat, and enjoy a wholesome meal in minutes. It makes busy weeknight dinners a breeze.
Expert Take: As renowned food scientist Dr. Alistair Finch puts it, “The primary advantage of vacuum sealing, particularly for high-moisture foods like soup, is the drastic reduction in oxidative and microbial spoilage. By removing oxygen, you’re creating an anaerobic environment that significantly extends the food’s palatable and safe shelf life.”
The Golden Rule: The Pre-Freezing Technique
Here’s the secret weapon, the one trick that turns a potentially disastrous mess into a clean, simple process: pre-freezing. The core challenge of sealing liquids is that the vacuum pump doesn’t know the difference between air and your delicious broth—it will try to suck up both. By turning the liquid into a solid first, you completely eliminate the problem.
A Step-by-Step Guide on How to Vacuum Seal Soup and Stew
Ready to become a liquid-sealing master? Let’s walk through the process. It’s as easy as cool, pour, freeze, seal.
- Cool It Down Completely: This is non-negotiable. Never, ever try to seal hot or even warm soup. Sealing warm liquids can create steam, which interferes with a proper seal, and can also create a breeding ground for bacteria. Let your soup or stew cool to room temperature, then chill it further in the refrigerator.
- Portion and Prepare for Freezing: Ladle your chilled soup into portion-sized, freezer-safe containers. You have a few great options here:
- Silicone Molds: Large “soup cube” trays or muffin tins are fantastic.
- Rigid Containers: Deli containers or glass food storage work well.
- A Simple Loaf Pan: You can line a loaf pan with plastic wrap, fill it, freeze it, and then lift the whole frozen block out.
A key tip: Make sure the shape of your frozen block will easily fit into your vacuum sealer bags. Rectangular or square shapes are usually easiest to work with. Leave a little headspace in the container to allow for expansion as it freezes.
- Freeze Until Rock-Solid: Place your containers in the freezer and let them sit until they are completely frozen solid. This usually takes at least 4-6 hours, but leaving them overnight is a surefire bet.
- Transfer and Seal: Now for the magic. Once you have your frozen blocks of soup, work quickly:
- Remove a frozen block from its container or mold.
- Place the block into a correctly sized vacuum sealer bag. Leave at least 3-4 inches of headspace at the top of the bag to ensure the machine can get a clean, strong seal.
- Place the open end of the bag into your vacuum sealer and run the vacuum and seal cycle as you normally would.
- Label and Store: The final, crucial step! Use a permanent marker to label the bag with the contents and the date it was sealed. Trust me, frozen “red soup” number one looks identical to frozen “red soup” number two in a month. Pop your perfectly sealed packages back into the freezer.
What Kind of Vacuum Sealer Is Best for Soups and Stews?
While the pre-freezing method works with any type of vacuum sealer, it’s helpful to understand the main players on the market.
External (or Edge) Vacuum Sealers
These are the most common type found in home kitchens. You place the open end of the bag into the machine’s channel, close the lid, and it sucks the air out before heat-sealing the edge. They are affordable, compact, and perfect for most household tasks. Thanks to the pre-freezing method, they handle soups and stews beautifully.
Chamber Vacuum Sealers
These are the heavy-duty, professional-grade machines. You place the entire bag inside a chamber. The machine then removes the air from the entire chamber, which equalizes the pressure inside and outside the bag. This clever process allows you to seal straight-up liquids without freezing them first. They are significantly more expensive and larger, but for anyone who seals large volumes of liquids frequently, they can be a worthy investment.
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Our Picks for the Best Food Vacuum Cealer in 2025
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| Num | Product | Action |
|---|---|---|
| 1 | FoodSaver Compact Vacuum Sealer Machine with Airtight Bags and Roll - Ideal for Sous Vide and Airtight Food Storage, White |
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| 2 |
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| 3 | Nesco Deluxe Food VS-12 Vacuum Sealer, 130 Watts, Kit Bags & Viewing Lid, Compact, Silver |
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| 4 | Vacuum Sealer Machine Powerful 90Kpa Precision 6-in-1 Compact Food Preservation System with Cutter, 2 Bag Rolls & 5 Pre-cut Bags, Widened 12mm Sealing Strip, Dry&Moist Modes (Silver) |
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| 5 | FoodSaver Vacuum Sealer Machine, Automatic Bag Detection, Sous Vide Friendly, with sealer bags, roll, handheld vacuum sealer, black |
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| 6 | Vakumar Liquid Vacuum Sealer Machine, 90Kpa Vacuum Sealer Machine Preservation Dry/Moist/Liquid Modes, LED Indicator Light, Handle Locked Design, Built-in Cutter and Bag Storage, Removable Drip Tray |
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| 7 | Chef Preserve Compact Vacuum Sealer for Food (Vacuum Sealer Machine + 30 Reusable Vacuum Bags) Powerful Handheld Vacuum Sealer Machine, Seal Meal Saver, Portable Food Sealer |
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| 8 | FoodSaver V4400 2-in-1 Vacuum Sealer Machine with Automatic Vacuum Sealer Bag Detection and Starter Kit |
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| 9 | NutriChef Automatic Vacuum Air Sealing System for Food Preservation with Starter Kit, Compact Design, Lab Tested, Dry & Moist Food Modes with Led Indicator Lights, Black |
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| 10 | SEATAO VH5188 Automatic Vacuum Sealer Machine, 90kPa Multifunction Commercial Vacuum Food Sealer For Food Preservation, Dry & Moist & Food & Extended Modes, LED lights, Double Seal |
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Pro Tips and Tricks for Flawless Sealing
You’ve got the basic method down. Now, let’s elevate your game with a few insider tips I’ve picked up over the years.
- Double Seal for Extra Security: Many machines have a “double seal” option. For liquids, this is an excellent feature. It provides an extra layer of protection against any potential leaks, especially during the thawing process. If your machine doesn’t have this feature, just run a second seal cycle slightly below the first one.
- Don’t Skimp on Bags: Always use high-quality, multi-layer bags designed specifically for vacuum sealing. They are more durable, resist punctures from sharp-edged frozen soup blocks, and create a much more reliable seal than cheaper alternatives.
- Thawing Your Sealed Soup: The best way to thaw is to place the bag in the refrigerator overnight. For a quicker method, you can submerge the sealed bag in a bowl of cold water. You can also cut open the bag and place the frozen block directly into a pot to reheat on the stove over low-to-medium heat. Never microwave a vacuum-sealed bag unless it is specifically rated as microwave-safe, and even then, always cut a corner to vent.
- Handling Chunky Stews: For stews with large pieces of meat or vegetables, arrange them in your freezing container so the block has a relatively flat surface. This prevents sharp edges from potentially puncturing the bag during the vacuum process.
Frequently Asked Questions
Let’s tackle some of the most common questions people have about this process.
Can I vacuum seal soup while it’s still hot?
No, you should never do this. Sealing hot food is a food safety risk as it can trap bacteria in the “danger zone” (40-140°F or 4-60°C). It also creates steam that will prevent your bag from sealing properly. Always cool food completely first.
How long does vacuum sealed soup last in the freezer?
Properly vacuum-sealed soup can last for 1-2 years in the freezer, compared to just 3-6 months when stored in traditional containers. The flavor and quality will remain remarkably high throughout that time.
Help! My sealer is pulling liquid up into the machine. What did I do wrong?
This happens when you try to seal liquid that isn’t fully frozen. The suction is too powerful for the liquid. The only solution is to stop the machine immediately, clean any mess, and ensure your soup block is frozen completely solid before trying again.
Can I reuse my vacuum sealer bags after storing soup in them?
While you can technically wash and reuse bags, it’s generally not recommended for bags that held raw meat, greasy foods, or liquids like soup. It can be very difficult to clean and sanitize them properly, which can lead to cross-contamination.
Do I need a special ‘liquid’ setting on my vacuum sealer?
Some machines have a “moist” setting. This setting typically uses a slightly lower vacuum pressure and a longer sealing time to help manage small amounts of moisture. However, for a full bag of soup or stew, this setting is not enough. The pre-freezing method is the only truly foolproof technique for external sealers.
Your Freezer, Your Flavor Vault
Learning how to vacuum seal soup and stew is more than just a kitchen hack; it’s a fundamental shift in how you manage your meals and your money. You’ll throw away less food, save more time, and have delicious, home-cooked meals ready at a moment’s notice. By embracing the simple, clean technique of pre-freezing, you turn your vacuum sealer into an all-powerful tool and your freezer into a curated vault of your favorite flavors. Go ahead, make that giant pot of soup—you’re now fully equipped to preserve every last drop.