not sure what you are looking for but Standard recommendations: If making soup with an eye to freezing - avoid potatoes dairy and cheese based (if you do have some with dairy and cheese thaw and heat gently, dont boil) and use a little less salt than you might otherwise use. They always say dont freeze potatoes in soup - but honestly, I never have a problem with small amounts of potatoes, but I do find that zucchini gets rubbery. I will freeze just about any soup. Even if the potatoes are a bit mushy and the zucchini rubbery, it is still better than canned soup for a quick lunch.