Can you freeze cream soups?

In this brief guide, we will address the query, “Can you freeze cream soups”. We will discuss the method of freezing them. Moreover, we will also discuss the method to defrost and reheat cream soups and tips for freezing them.

Can you freeze cream soups?

Yes, cream soups can be frozen. When cream soups are frozen and then defrosted, then their texture and taste can be changed. 

When you cook cream soups, they emulsify. Strongly bonded proteins are present in cream soups. In this way, water molecules can’t split from fat molecules. 

When you freeze cream soups, then the bond can be weakened. When these cream soups are defrosted, their texture can turn into an unpleasant texture. 

If cream soups contain less content of fat, then they may separate when you defrost them. If you are going to make cream soup with dairy products, then use skim milk. 

How can you freeze cream soups?

To freeze cream soups, follow the tips mentioned below:

  • If you have prepared cream soup from scratch, then freeze cream soups on cooling it. When it has cooled down properly then put it in the freezer.
  • After cooling the soup, pack it into a plastic container.
  • You can store cream soups in resealable plastic bags.
  • Add soup to the container. You should leave a space of 1 or 2 inches in the container.
  • Seal the container tightly.
  • Write the date of freezing cream soup on the container and store it in the freezer.
  • You can put leftover cream soup in a tightly sealed container.

How can I defrost and reheat cream soups?

Defrosting and reheating cream soups should usually be done separately, the methods are mentioned below:

Defrosting

  • If you want the separation between the ingredients to be less, then defrost cream soups slowly.
  • Remove the container from the freezer and put it in the fridge.
  • If you want a perfect flavour, then keep cream soup overnight. 

Reheating cream soups

  • You can reheat cream soups on the stove or by putting them in the microwave.
  • For reheating them on the stove, first pour cream soup into the pan. Reheat it on low heat.
  • Continuously stir the cream soup in the pan to prevent it from burning.
  • If you notice that there is no less consistency in a cream soup, then take a bowl, add water to it and mix half a tablespoon of cornstarch in it. It will help to thicken the cream soup.
  • If you have a soup without cream, then you can add cream to thicken it.

How freezing can affect cream soups?

Freezing affects cream soups in the following ways: 

  • When you cook cream soups, they emulsify. Strongly bonded proteins are present in cream soups. In this way, water molecules can’t split from fat molecules.
  • When you freeze cream soups, then the bond can be weakened. When these cream soups are defrosted, their texture can turn into an unpleasant texture.
  • On freezing the bonds of proteins can be broken and the components of cream soups can be separated.
  • If the components of cream soup are separated, then it can lose its texture. You will lose the smooth consistency of cream soups. The texture will turn into a grainy texture when you defrost cream soups. This can happen in both cases whether you freeze homemade cream soups or store-bought cream soups.
  • If you want a smooth texture then use the cream that has low contents of fat in it. 

Freezing can affect all types of soups. It can also change the texture of a regular soup.

What are the tips for freezing cream soups?

Below are some tips for freezing cream soups to make them last longer:

  • If you want to freeze soups, then don’t add cream to them. When you remove the container of soups from the freezer then add cream to it. In this way, the components will not separate. You can have a fresh creamy taste in soups.
  • If you are not going to follow the first tip, then you can reconstitute the cream by using agar-agar. Take agar-agar powder and make a slurry with the help of it. When you reheat the soup then add this to the soup. Try to avoid adding too much slurry. Because it will turn your soup into too much thick soup.
  • When you are reheating cream soup, and it separates, then take a blender and pour cream soup into it, and blend it for 30 seconds. If you don’t want to blend it, then you can also whisk it. In this way, you can get a smooth consistency.
  • Cream soups contain too many raw materials such as vegetables, legumes, and leafy vegetables. All of these ingredients give you health benefits. 

Conclusion

In this brief guide, we have addressed the query,” Can you freeze cream soups?”. We have discussed the method of freezing them. Moreover, we have also discussed the method of defrosting and reheating cream soups and tips for freezing them.

References

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7764940/
https://www.canyoufreezethis.com/can-you-freeze-cream-soups/#:~:text=store%20leftover%20soup%3F-,Can%20you%20freeze%20cream%20soups%3F,might%20not%20be%20the%20same.

Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.