HOME > Chowhound > Home Cooking >

Discussion

Can One Freeze Homemade Cream of Broccoli Soup?

  • 6

I am looking for foods to freeze for later as I am expecting a baby soon and want to be able to thaw and reheat meals I have made. I have made chili and stew beef and have frozen them for later. I found a recipe for cream of broccoli soup online and made it this week. It was delicious and I started to wonder if I could freeze it for later. I used light cream in the recipe. Any advice would be greatly appreciated.

Any other suggestions for homemade foods I could freeze for later? Hubby doesn't like red pasta sauce as it is too acidic for his stomach. Does anyone know if chicken casserole made using the pepperidge farm stuffing is a freezable item as well?
Thanks

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Creamy soups are very finicky. If you don't mind a "broken" soup or if you re-heat VERY carefully, you might be able to get away with it. I freeze cream of ____ soups but always add a slurry of cornstarch and water to un-break it. It's just me, so I don't mind so much.

    Chicken casserole would definitely be freezable.

    Good rule of thumb for freezing: anything that doesn't contain potatoes or milk/cream freezes well. Some potato-containing things are fine, but the potatoes can get mealy after being thawed and re-frozen.

    Beans and bean dishes freeze really well. Chili, bean soup, dahl, etc.

    Rice freezes beautifully. Risotto, or just leftover plain or brown rice.

    You might also freeze pre-prepped ingredients: grilled chicken breasts or pork tenderloins in single portions, chopped onions and peppers, roasted garlic, cooked rice, etc. Then you can throw together a dinner in ten minutes if a pre-made meal doesn't appeal to you.

    If you like casseroles, my go-to freezer stuff would be things like enchiladas, lasagna, chicken-noodle casserole, etc. Not the foodie-est thing ever, but it's the food of my childhood. Most comfort food freezes really well.

    1 Reply
    1. re: LauraGrace

      Great Ideas! Wondering, however. I now use raw milk and cream. The ultra pasteurized milk/cream is terrible when frozen. But, when I freeze my raw milk/cream, it's just like the old fashion products I use to get back in the day. Would anyone one know from experience using the Raw milk/cream?

    2. I freeze my broccoli soup without the cream and then add the cream when I reheat it You may have to adjust the seasoning, but it's really not much more work to do it this way.

      3 Replies
      1. re: cheesymama

        Thank you both for your suggestions. These are extremely helpful and I hope to start working on these next week

          1. re: weezieduzzit

            Oh Dear, Weezieduzzit, are answering my question? Sorry, I'm new to this forum, and I'm just checking to be sure, though we are the only new post. Just call me overly cautious.