I wouldnt recommend thawing and recooling food alot either.
I currently make big stock/soup. Pour some bowls to eat. Strain the big stuff to vacuum bags and straight lid mason jars. Freeze that. Reduce the stock further on the stove. Once its pretty concentrated , let it cool, then put in ice cube trays. Take those soup cubes and bag them up.
They work like your own flavored bullion for soup.
If you really want constant ready soup though, crock pot it and keep it hot. Keeping food out of the “danger zone” where stuff grows is the name of the game. Acid (like vinega) alcohol, dehydrating, etc. Are all about making it inhospitable for stuff to grow. Just like heat and cold.