Milk-based soups can be frozen safely for two to three months. While some soups may separate slightly, this can typically be fixed by whisking in a little additional milk or cream or by stabilizing the cream by mixing in an arrowroot powder and water slurry.
An immersion blender can also be used to mix together a milk-based soup that has separated.
Before freezing milk-based soups, the soups should first be cooled rapidly in shallow containers. Once cool, the containers can be sealed and labeled, and the soups can be stored in the freezer. The soups can be thawed in the refrigerator overnight before heating and serving.