Chill in the refrigerator
Chill the soups overnight in the refrigerator. Why? Drop the soup's temperature down to 40 degrees. Then when it's transferred to the freezer it will freeze faster (40 degrees to 0 degrees, vs 70 degrees to 0 degrees).
Faster freezing = smaller ice crystals = better texture of food
(Slow freezing causes larger ice crystals to grow which basically poke holes in food; upon thawing the food will be mushy - this is why thawed strawberries are always a mushy mess)