Help - Soups not freezing well

Hello

Hello

In the past I have made and frozen soups however they tend to 'seperate' or something and tasted yucky when defrosted and reheated. Although as I made them I ate them, loads of black pepper - too much effort not too!

Any ideas why or how I can stop this happening?

Cheers

Hello

dumpy

Do they have milk or cream in them? If so I'd probably leave this out of the cooking process till you defrost and then add the milk or cream then.

Bambywamby

I agree dumpy - for some reason dairy stuff doesnt always freeze well.

Hello

I don't think I made them with either - definitely not cream. Maybe I will give it another go as the last time was just after Christmas and receiving my new blender!

Hello

Hello

Can anyone help? I made pumpkin soup and tomato soup, froze both but they split when thawed with lots of clear water. I think what is happening is that the freezing draws the moisture out of the pumpkin and when it thaws it doesn't go back in. Has anyone else had this problem and what do you do to correct it? I can mix it together and it looks OK but is definitely thinner. No dairy products used.

Thanks

Hello

apprentice_tycoon

If you thicken with flour it tends to stabilise the mixture and stop it splitting

Gryfon

Try putting less water in to cook it maybe.

Do you blend it all before freezing?

kathyd_2

Hello wrote:

Hello

Can anyone help? I made pumpkin soup and tomato soup, froze both but they split when thawed with lots of clear water. I think what is happening is that the freezing draws the moisture out of the pumpkin and when it thaws it doesn't go back in. Has anyone else had this problem and what do you do to correct it? I can mix it together and it looks OK but is definitely thinner. No dairy products used.

Thanks

Hello

Try thickening it up again by using SMASH potato mix (or normal mashed potato if you have any). This is a tip from Keith Floyd, TV Chef. Use it on any soup if its too thin.

sallywl

It has happened to me too, the separation thing.... esp with mushroom soup which looked nasty, but i just mix it in, if its still runny add a bit of corn flower.

Also tried defrosting in the pan over a v low heat mixing all the time. that worked quite well. Took a while tho.

elisebutt65

I ususally wait until it's really cold and then airproof it with clingfilm right onto the surface of the soup before freezing - seems to stop the crystals forming which make the liquid run off when it's defrosting.

kraftkool

I make quite a lot of soups especially pumkin, butternut squash and tomato. I only use just enough staock to cover vegs, always include at least one large potato to thicken. When cooked blitz and leave really thick to freeze. When defrosted it will still separate but when mixed it will not be too thin and you can add water or cream etc to taste and it will be as if you have just cooked it.

For portion sizes: For 1 serving = 2 ladles
so when feezing really thick soup I use 1 ladle and then find I can thin by 1 ladle. Hope that makes sense:o