Freezing cream based soups is perfectly safe, as long as you take a few precautions. Here’s what you need to know about freezing cream soups to maintain maximum flavor and texture.
Can You Freeze Cream Soups?
Yes, you can absolutely freeze cream based soups. The high fat content in the cream or milk used to make these soups means they freeze quite well. The fat helps prevent ice crystals from forming which can damage the texture.
Best Cream Soups for Freezing
Nearly any cream soup freezes well, but some of the best options include:
- Cream of mushroom
- Cream of chicken
- Cream of celery
- Cream of broccoli
- Cream of cauliflower
- Cream of potato
- Cream of tomato
- New England clam chowder
Worst Cream Soups for Freezing
Some cream soups don’t freeze quite as well due to their ingredients. Avoid freezing these soups:
- Cream soups with cheese or milk as the base – These tend to separate and curdle when frozen.
- Cream soups with pasta or rice – The pasta or rice soaks up liquid and can become mushy.
- Cream soups with seafood – Delicate seafood usually gets rubbery in the freezer.
How to Freeze Cream Soups
Follow these tips for freezing cream soups successfully:
- Make sure soup is completely cooled before freezing. Putting hot soup directly in the freezer can raise the temperature of the freezer and compromise other frozen items.
- Portion soup into freezer-safe containers, leaving 1-inch headspace. Containers like freezer bags, plastic containers, or Mason jars all work well.
- Seal tightly and label with name of soup and date. Store soup in the back of the freezer where temperature remains most constant.
- Cream soups can generally be frozen for 2-3 months before quality starts to decline. After that point, soup may start to develop an off flavor and the texture can become grainy.
Tips for Freezing Cream Soups
- Stir soup occasionally while cooling to prevent cream from separating.
- Add a little extra thickener like flour or cornstarch to help maintain viscosity.
- Freeze soup in single servings so you can thaw only what you need.
- Prevent freezer burn by making sure containers are tightly sealed.
- Freeze soup in flat packages rather than tall containers so it cools and thaws faster.
Thawing and Reheating Frozen Cream Soups
It’s best to thaw cream soups in the refrigerator overnight. You can also thaw in the microwave using the defrost setting if you’re short on time. Avoid thawing at room temperature.
Reheat cream soups gently on the stove or in the microwave until heated through, taking care not to let it boil which can cause curdling. Stir frequently while reheating.
If the soup seems too thick after thawing, stir in a bit of milk or cream to restore the desired consistency.
Can You Freeze Homemade Cream Soups?
Yes, homemade cream soups freeze just as well as canned or store-bought varieties. Follow the same tips for cooling, portioning, sealing and storage. Homemade soups may require a little more thickener since they don’t contain the preservatives and stabilizers found in commercial soups.
Conclusion
Freezing is a great way to preserve leftover cream soups and allow you to enjoy the flavors for months after cooking a batch. With proper cooling, storage and thawing methods, cream soups can retain almost the same delicious texture and flavor as fresh. Just avoid soups that use cheese, pasta or seafood and be diligent about tightly sealing containers.