By Kathryn Hatter

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.

Freeze homemade cream soup for future meals.

Step 1

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

Step 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.

Step 3

Place the covers onto the containers, sealing them tightly.

Step 4

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

Step 5

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

Step 6

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