Freezing homemade soups?

[Storm Bride]

Can all homemade soup be frozen? I've only ever made a few soups from scratch, but I've been thinking about doing up a couple of big batches. I'm not sure what I'd do...probably a fish/seafood chowder (the cream kind, not the tomato kind) and a cream of broccoli, but I'm not sure what else. I've been thinking that some soups would be a really nice thing to have put away for when the baby arrives. If I freeze them in a few different sizes, I could have really small servings for me to heat up for myself, slightly larger ones to give the kids for lunch...and a few family meal sized ones, for those crazy nights when dinner just isn't happening.

So...are there any homemade soups that can't be frozen?

[lil_earthmomma]

Originally Posted by Storm Bride

Can all homemade soup be frozen? I've only ever made a few soups from scratch, but I've been thinking about doing up a couple of big batches. I'm not sure what I'd do...probably a fish/seafood chowder (the cream kind, not the tomato kind) and a cream of broccoli, but I'm not sure what else. I've been thinking that some soups would be a really nice thing to have put away for when the baby arrives. If I freeze them in a few different sizes, I could have really small servings for me to heat up for myself, slightly larger ones to give the kids for lunch...and a few family meal sized ones, for those crazy nights when dinner just isn't happening.

So...are there any homemade soups that can't be frozen?

My personal experience is that potatoes don't freeze well, so I would just freeze soups without potatos and add them when reheating or skip.

I regularly have soups in my freezer, and don't have problems with freezing cream soups, although I have heard that some people have troubles. I use real cream and thicken a bit with corn starch or a butter/flour roux depending on the soup.

I think having personal size servings frozen is a great idea!!!

[Justmee]

I find soups with chunks of veggies don't freeze as well, depending on how particular you are. If the veggies are diced small it doesnt' bother me as much as big sliced carrots.

I've frozen all kinds of creamy / blended soups (lentil, tomato, split pea, carrot, orange) without issues. I freeze chicken soup stock, but usually add the veggies fresh when I reheat.

[Storm Bride]

Thanks! I had noticed when I froze chowder that the potatoes pretty much fell apart when we reheated it...tasted okay, but the texture was a bit off. I'm making a bean soup for dinner on Friday, and I'll probably freeze the leftovers. Next weekend, I want to get stratged on stocking up for baby's arrival. (I'd like to do it this weekend, but I have a choir dress rehearsal Friday night, and two concerts on Saturday. I think I'll still be wiped by Sunday afternoon!)

I appreciate the input. I'll be careful of the veggies. I don't think I'd like the taste of chowder frozen with no potatoes, but I may put in only a few, so they don't affect the texture so much, then add more when I reheat...even with a new baby, I can handle peeling and chopping a couple potatoes (I think).

[heidirk]

I make a spectacular cream cheese chicken soup that does NOT freeze well. THe cream cheese is the culprit I'm sure, and the texture gets all grainy.


My hungarian sausage soup freezes well, and so does split pea.