Freezing a cream soup?

[Janie Grace]

Woud you? It's a homemade curry chicken soup... has broth, milk, flour, onions, chicken, curry, etc. I freeze stock all the time but I can't decide if the milk/flour element of this soup makes freezing a bad idea. What say you, Hive cooks?

[Impish]

I wouldn't. I don't like what happens to milk after its been frozen.

[Janie Grace]

I wouldn't. I don't like what happens to milk after its been frozen.

 

That sounds ominous. :tongue_smilie: Okay, no freezing.

[Farrar]

That's what I've always heard, but there are a couple of creamy soups I've frozen that are just fine. I think it depends on the fat content and how much cream or milk though.

 

ETA: I've also seen where many creamy soups have you add the cream or milk at the end and some people freeze them first, then add the cream or milk after they've warmed them, then finish the heating with the milky stuff and stir it all together. So in the future, that might be another option for some soups.

[Janie Grace]

That's what I've always heard, but there are a couple of creamy soups I've frozen that are just fine. I think it depends on the fat content and how much cream or milk though.

 

ETA: I've also seen where many creamy soups have you add the cream or milk at the end and some people freeze them first, then add the cream or milk after they've warmed them, then finish the heating with the milky stuff and stir it all together. So in the future, that might be another option for some soups.

 

Thanks, that's a good idea! (Adding the creamy part after defrosting.)

[Alphabetika]

Thanks, that's a good idea! (Adding the creamy part after defrosting.)

 

:iagree: I've done this. I put the non-creamed soup in a ziplock bag and make a note on the bag (along with the name of the soup and date) to add cream when I reheat it.