How to freeze homemade cream soup

Written by kathryn hatter
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How to freeze homemade cream soup
Freeze homemade cream soup for future meals. (soup image by BVDC from

A batch of homemade cream soup simmering on the stove makes a delicious meal at any time of the year. Leftover cream soup can be frozen for a quick and simple meal later. Although creamed soups sometimes separate when you defrost and reheat them due to the cream base, it can be remedied with careful blending. Whip up a pot of cream of broccoli or cream of chicken soup and freeze some for future meals.

Skill level:
Moderately Easy

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Things you need

  • Prepared cream soup
  • Plastic freezer containers (quart-size)
  • Ladle
  • Permanent marker
  • Saucepan or microwave-safe dish

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  1. 1

    Allow the soup to cool down before you place it into the plastic containers---slightly above room temperature is ideal.

  2. 2

    Use the ladle to place soup into the plastic freezer containers. Leave 1 inch of free space at the top of each container to allow for expansion as the soup freezes.

  3. 3

    Place the covers onto the containers, sealing them tightly.

  4. 4

    Write the contents and the date on the lids of each container.

  5. 5

    Place the containers into the freezer. Store the soup in the freezer for up to three months.

  6. 6

    Defrost the soup in the refrigerator for at least eight hours. Pour the defrosted soup into a saucepan to heat it on the hob or pour it into a microwave-safe dish to heat it in the microwave. Heat and stir the soup gently until it heats through.

Tips and warnings

  • If your soup separates during reheating, pour it into a blender to blend it for 30 seconds. You also might whisk the soup with a hand whisk to blend it.

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