Cream changes consistency during the freezing process
Some foods freeze better than others and all types of cream, including whipping cream, do not fare well inside a freezer, according to the United States Department of Agriculture, Food Safety and Inspection Service. USDA recommends rapid freezing over slow freezing.
Effects
Cream and mayonnaise are "emulsions" of oil and water. Ice crystals that form during freezing dissolve these emulsions during thawing. As a result, the defrosted soup can look unappealing because the cream tends to separate or even appear to curdle.
Solution
If the soup separates after freezing, simply blend again or whisk vigorously. Alternatively, if you want to use cream as a thickener, freeze the soup without cream and add it at the end when you reheat.
Benefits
Freezing cream-based soups is convenient, particularly when you make a large quantity. The trade-off is the possible loss of quality and texture but it is important to remember that there are no health dangers, even if the soup appears unappetizing.
Tags: during freezing