Can a soup that has cream, or really any kind of dairy, stand up to being frozen?
IMHO, I do think the texture suffers a bit, depending alot on kind of soup. But a slow reheat with a dash more cream seems to fix this very well.
I've never had a problem with freezing cream soups, and cream and milkthemselves freeze fine. The only issue I can think of is that the soups might be more susceptible to picking up odors because of the fat content.
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