Watery Soup

PinkPeach

I froze some homemade soup, defrosted it and took some to work with me. I'm not sat at my desk on my break with a rather watery version of what I'd made. Please can anyone tell me if it's possible to defrost soup and still keep it nice and thick? I'm left with what seems more like a cheapy supermarket version of my own fantastic creation

Seakay

It does depend what made it thick in the first place. You always do have to give defrosted liquids a really good stir as the water content seems to separate out as it freezes.

GetRealBabe

Hi

What sort of soup is it?

PennyGSD

I sometimes drain off the separated out water as it defrosts (and give it a good stir whilst reheating). Reduces the volume slightly, but intensifies the original flavour.

PinkPeach

GetRealBabe wrote: »

Hi

What sort of soup is it?

It was spicey tomato and lentil. Lovely before I froze it, not quite the same afterwards. It was nice and thick before.

I think it may be a case of draining some water off as I did stir it well and this just stirred all the water into it.

adelight

Is it blended? I either give it a whizz with the blender or reheat on the hob with lots of stirring.

JenniO

Adding a bit of dried mash flakes can thicken the soup back up!

valk_scot

PinkPeach wrote: »

It was spicey tomato and lentil. Lovely before I froze it, not quite the same afterwards. It was nice and thick before.

I think it may be a case of draining some water off as I did stir it well and this just stirred all the water into it.

Lentil soup always seems to settle out into a mix of sludge and stock. All it needs is a good stir and it will be fine again. If you drain off all the stock layer you'll end up with daal, not soup.