Question about cream of ****** soup?

Question

There is just my husband and I and alot of times when cooking with cream of mushroom,chicken,celery or whatever soup I don't need the whole can. I only use about 1/2 to 3/4 of a can.I usually store it in the fridge and toss it out if not used in a couple of days.Has anyone ever froze the leftover cream soup to be use later? Did it freeze well?

Answer 1

I opened the wrong can by mistake and I placed it in a bowl and froze it. I used it within 2 weeks or so and it worked great for the recipe. I couldn't tell the difference.

Answer 2

I freeze partial cans of soup all the time - but not in the original cans. There's too much air space left in them, so I transfer to smaller containers, like 1 cup margarine dishes. The soups freeze fine - a little bit of ice forms, but not enough to affect quality when you're ready to use them.

Answer 3

There some restaurants in the South called "Sweet Tomatoes" & they have the world's best cream of mushroom soup. I wished we had one of the them close to us. Cream soups are just satisfying & more filling & elegant than regular soups.

Answer 4

You're talking about the condensed cream-of-whatever soup, right? It should freeze just fine. I'd put the remains in a ziplock baggie and toss in in the freezer.

Answer 5

I buy the economy sized cans and then freeze it either in Lock N Lock containers or FoodSavor Bags. It works really well, especially in the bags. I've never run into any problems with it.

Answer 6

Try freezing any left over soup in ice cube trays this way you only have to take small amounts out at a time. they work well this way.

If you have a lot left over . freeze in the ice cube trays, they break out and keep in a zip lock bag. this way you can do lots.