9 creamy soups that defrost perfectly (without curdling) as if they were fresh

Before getting into the recipes, it's worth understanding how to ensure that the soup remains the perfect texture:

• Wait for the soup to cool completely before freezing. This prevents the formation of ice crystals and changes in texture.
• If the soup contains milk, cream or cheese, it's best to freeze it without these ingredients and only add them when it's time to heat it up.
• Use freezer-safe jars and leave room for the liquid to expand without bursting the lid.
• To heat it up, keep it on a low heat and stir constantly. Don't rush or boil too hard, as this can cause the ingredients to separate.
• Avoid including pasta or vegetables that are too watery in the soup you are going to freeze. They don't behave well once thawed.

With these tips, the result is a soup as creamy as if it had been freshly made.

1. Creamy zucchini soup with carrots

Roast zucchini, boiled carrots, spices and vegetable stock. When heated up, add a little fresh cream and finish with parsley.

2. Potato soup with garlic and cheese

Potatoes cooked with garlic, beaten to a puree, combined with broth. The cheese is added later, at the moment of serving, to ensure creaminess.

3. Mushroom soup with a touch of white wine

Sautéed mushrooms, onion, stock and spices. Cream can be added after heating, keeping the texture smooth.

4. Corn soup with light cream and black pepper

Boiled corn, onion, stock and spices. Freeze without the cream and add to the pot before serving.

5. Spinach and leek soup

Spinach and leeks sautéed in stock. The cream is only added when heating to prevent it from curdling.

6. Sweet potato soup with ginger and coconut milk

This version has a slightly sweet taste and the coconut milk keeps well in the freezer without separating.

7. Cauliflower soup with cheese

Cooked and blended cauliflower with seasoned broth. Freeze without the cheese and add it at the end, when it's very hot but not boiling.

8. Roast tomato soup with basil

Roast tomatoes with garlic, onion, stock and basil. The cream only goes in at the end, ensuring a velvety texture.

9. Red zucchini soup with curry and yoghurt

Zucchini with strong spices such as curry or cumin. The yoghurt is only added at the time of serving, so that it doesn't brown from the heat.

1. Prepare the soup to the indicated point, without the dairy ingredients.
2. Allow to cool completely before pouring into jars.
3. Divide into individual portions and label with the name and date.
4. When defrosting, leave it in the fridge overnight or put it on a low heat.
5. Stir constantly and avoid boiling with the cream already mixed. This prevents it from curdling.
6. Only add the milk, cream or cheese at the end of the heating process, when the soup is very hot.

These precautions make all the difference so that your creamy soup remains beautiful, smooth and delicious.