Tomato soup is a classic favorite, and lucky for you it freezes well in most cases so you don't have to wait for your mom to be in town to enjoy it. It doesn't contain any starchy thickeners, which makes it much easy to make and then build stock in the freezer for later. If your recipe uses cream, though, things may be a bit more tricky. Here's a few tips and tricks on freezing and thawing properly to ensure your homemade soup tastes as good defrosted as it did fresh.
If you are making the soup specifically for freezing, leave out the cream or milk completely. You can still freeze leftover tomato soup with cream, using the same methods, but it will require careful reheating to avoid curdling. Because hot soup can heat up your freezer and cause ice buildup or condensation, cool the soup for no more than two hours at room temperature, or until it's cold in the refrigerator. Package it in a tightly sealed, freezer-safe container, and store it in the freezer for up to six months.
The best way to thaw soup is overnight in the refrigerator. If your soup doesn't contain cream, though, you can defrost it in the microwave. This makes things really quick and easy. All you have to do it use the low or defrost setting, and stir the soup every one to two minutes so that it defrosts evenly. Microwave defrosting can cause cream to curdle, so it's best to thaw it in the fridge. If the cream separates, stir it back into the soup with a whisk, and continue to stir as you reheat it over medium-low burner on the stove top.