can you freeze soup with cream in it

Yes, you can freeze soup with cream in it, but there are some important considerations. Cream-based soups tend to change texture after freezing; the fats can separate and the soup may develop a grainy or watery texture upon thawing. To get the best results, it is often recommended to freeze the soup without the cream and add the cream when reheating. Another approach is to puree the soup after thawing to help mask any texture changes. Freezing cream soups is best done when the soup is fully cooled, and it's advisable to consume frozen cream soup within 1-2 months for optimal quality. Whisking the soup as it reheats can help recombine separated fats. Alternatively, some people suggest using thickening agents like arrowroot or agar agar when reheating frozen cream soups to improve texture. In summary, freezing cream- based soups is possible, but plan for textural changes and consider adding cream after defrosting for the best results.