After thawing and heating, separate it. Do not add it until you have reheated the soup.
Broth, heat the soups over medium heat, stirring occasionally, until heated or microwaved. Heat mashed potatoes or thick soups with milk, cream, eggs or cheese over low heat, stirring often. Ingredients can separate during cooking. Defrost the soup in the refrigerator and use immediately.
Serve immediately with pumpkin seeds or kale croutons to crunch or freeze the soup for later. To freeze, pour the soup into freezer containers (leave a few inches to expand), cool to room temperature, cover and refrigerate. The soup has a shelf life of 23 months.
I also add coconut milk to make it creamier. If you’re making this soup for Thanksgiving, let it cool and place it in freezer bags. I used the quarter size to freeze individual portions. You can freeze this soup 3-4 weeks in advance.
Before adding it to the soup, temper the milk by gradually adding small amounts of hot liquid, slowly heating the milk and adding it to the soup. Add some whipped cream to the soup so it doesn’t curl. Add acidic ingredients such as tomatoes and lemon juice to the milk-based soup mix.
How to freeze soup with milk or cream
The rule of thumb is 1/2 cup of cream for every eight bowls of soup, but add more or less depending on your taste. When the soup is hot but not yet boiling, slowly add the cream and stir with a ladle until completely incorporated.
Cream soup is a soup with cream, light cream, half and half or milk as the main ingredient.
Many people who find it extravagant to put cream in a soup wouldn’t hesitate to put big dolls on top of a pudding! I prefer double cream because it goes on, if you want a single cream you can dilute it with milk. When cooked, add the cream and do not boil, then iron.
Make sure you are using freezer compatible Tupperware.
- Don’t freeze the potatoes in the soup. Potatoes crumble when frozen giving you a thick texture. I actually freeze the potatoes and only use a hand blender on the soup when it is reheated. 4) A little undercooked vegetables.
For best results, freeze a serving or two of soup, stews, or leftovers in a large glass. Avoid pouring hot liquids into the wall vase. Instead, let the soup or stew cool down a bit. Use a stainless steel ladle and a wide-mouthed funnel to fill each glass with soup, stew, or leftovers.
To freeze the raw pumpkin pieces, peel the pumpkin, pour the seeds into it and cut the pulp into 2-3 cm pieces. Fill it freely into freezer bags. Don’t wrap it too tightly or the frozen pieces will stick together and it will be difficult to pull out a single portion. Pumpkin puree is very convenient to have on hand.
Place the frozen soup in a microwave-safe bowl, partially cover and cook over low heat for 2 minutes until the soup is smooth. In between each push, use a wooden spoon to try to break the block of frozen soup lightly so that it thaws evenly.
Freeze the cream in an airtight container, leaving at least 1/2 inch of free space at the top, as the cream will expand once frozen in the refrigerator. Thaw the cream in the refrigerator and shake or whisk vigorously (or use a blender) to mix the cream well before use.
Soups that contain a lot of cream, dairy or potatoes change their consistency and can disintegrate once thawed. Avoid freezing this type of soup. Toppings such as tortilla chips, fresh herbs, cheese or pesto should also be excluded from soups and should only be reheated and served.
Potatoes are one of the vegetables that shouldn’t be frozen raw due to their high water content. However, if you fry the potatoes by boiling or deep-frying them, you can freeze them without discoloration or batter. Grown potatoes freeze better than starch because they have a lower water content.