Close-up view of bowls with tasty healthy pumpkin soup on wooden table

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.

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

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.

Place the covers onto the containers, sealing them tightly.

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

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

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.


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.