Nothing is better than enjoying a bowl of cream soup especially on gloomy, bed weather! But what if you’d like to store leftover soup? Can you freeze cream soups? Just like any type of soups, you can freeze cream soup. However, cream soups have higher chances of flavor and texture changes when frozen and defrosted. The ingredients could clump together, the base could turn runny, and the original flavor might not be the same.
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The fact is, cream-based soups are emulsified when they are cooked. The proteins are bonded, preventing water molecules from splitting from the fat molecules. Freezing tends to disrupt this bond, causing defrosted cream soup to take on a grainy, unpleasant texture and flavor. This goes for homemade and commercially bought cream soups alike.
It’s also worth noting that cream soups with lower fat content are more likely to split once defrosted. If you’re making dairy-based cream soup, we’d recommend using other types of milk other than skim milk. You can also hold off adding the cream, just add it once the soup has been defrosted. But if say, you’d like to defrost leftover cream soup, you need to prep the soup properly to maintain the integrity of the ingredients.
When kept in the fridge, cream soup should keep fresh for 3 to 4 days. But when kept in the freezer, cream soups will last for 6 months and beyond. Keep the temperature to a steady 0° Fahrenheit for optimal flavor. Here is a step by step guide on how can you freeze cream soups:
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If you’re making the cream soup from scratch, wait until the soup has cooled completely before preparing for freezing. And again, consider holding off adding the cream if you’re making soup as a make ahead snack/meal. Just add the cream once you’re reheating, if possible.
Once the soup has cooled down completely, you can start packing the soup in plastic containers. You can use a freezer-safe plastic container or several resealable plastic bags. Just add several ladle-fuls of the soup in the container, leaving about an inch or two of space. This will give the soup enough room to expand as it freezes. Seal the container and mark with the storage date then stick in the freezer.
As for leftover cream soups, use a rigid plastic container with an airtight lid. Just pour the soup into the container but don’t fill the container all the way. Close the container with the airtight lid and stick in the freezer.
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When it comes to defrosting frozen cream soups, do it slowly to minimize the separation between ingredients. Transfer the container from the freeze to the fridge. Leave the cream soup to thaw overnight for optimal flavor.
As for reheating the soup, you can do this via stove top or microwave. If you’re reheating stove top, pour the soup into a saucepan and simmer over low. Stir the cream soup frequently so it doesn’t burn. If the consistency is on the runny side, dissolve half a tablespoon of cornstarch in water, and pour the mixture to thicken the soup. For thawed soup without the cream, go ahead and add the cream as you simmer.
If you’re reheating the cream soup using a microwave, pour the thawed soup in a microwave-safe bowl, stick in the microwave and reheat on high for 20 seconds. Then, give the soup a good stir and then microwave for another 20 seconds if needed.
Cream soup is one of the most popular comfort foods for a reason. It’s such a soothing snack or starter and making it is well worth the effort. Now that you know how can you freeze cream soups, go ahead and make a large batch to share with your loved ones? You can store the rest in the freezer with no worries at all!