Freezing cream in soup

razra

Ive made a huge pot of tomato soup in my slow cooker and the recipe says to add cream just before serving.

If I do can I still freeze it? or would I be better to freeze the soup as i and add the cream when I defrost it?

Many thanks, I will get my head round this cooking lark one day:rotfl:

soappie

I would freeze the soup without the cream in it.

Can't remember exactly why at the moment but there's something in the back of my brain saying it's all to do with cream not freezing for as long as the soup.

Or it may be to do with the fact you wouldn't be able to bring the defrosted soup to a boil (to kill off any dear bugs) with the cream in it because the cream will curdle.

razra

Thankyou, I had a similar feeling that the cream would curdle when it was reheated so glad to hear you thought the same

dannahaz

Definitely freeze without the cream.