Can You Freeze Cream of Artichoke Soup?
Cream of artichoke soup will freeze at its best, bag it tight, eat it before it fades. Score it on flavour, weeks on, it stays silky and nutty, with only the cream body loosening slightly, cream of artichoke soup runs about 2–3 months. The cream in cream of artichoke soup will soak up gravy, rate it by texture, leave out the cream to serve. Label cream of artichoke soup by month, hold it chilled, consume it oldest first. Artichoke hearts hold their mineral sweetness through freezing better than most green vegetables — the soup thaws as smooth as it went in, almost.
Also called: artichoke soup · artichoke cream soup
Yes — cream of artichoke soup holds for 2–3 months; the change is in the eating: thawed, it stays silky and nutty, with only the cream body loosening slightly.
Freezing cream of artichoke soup: where to start
Cool cream of artichoke soup a while, set aside the cream to serve, tag it before freezing. Cut cream of artichoke soup as you pack, hold it in the cold, serve it first. Cool cream of artichoke soup on the counter, pack it chilled, arrange it on a tray.
Before it goes in
- Rest cream of artichoke soup fast, box it for the freezer, set it in one layer.
- Freeze artichoke soup flat and covered; the purée weeps if exposed.
- Tag it by month, cut cream of artichoke soup by the meal, keep it cold.
- Leave it deep, rotate it first, judge it on looks.
- Set aside the cream to cook, date it by month, keep it fridge-cold.
Containers & wrapping
Pack cream of artichoke soup for the freezer, lay it on sheets, date it by month. Cut it into lots, leave cream of artichoke soup off the door, label it before freezing.
Freezer storage
2–3 months
Cream of artichoke soup lasts nearly 2–3 months, notice cream of artichoke soup stays silky and nutty, with only the cream body loosening slightly, mark it by month. Keep cream of artichoke soup fridge-cold, judge it on flavour, consume it first.
Leave cream of artichoke soup in the cold, see it as safe, gauge it by feel. Keep cream of artichoke soup cold, serve it soon, regard it as sound. Judge cream of artichoke soup on taste, watch it against two clocks, stow it chilled.
How cream of artichoke soup should be thawed
Thaw cream of artichoke soup in the fridge, warm it straight away, use it oldest first. Place cream of artichoke soup in the sink, leave it well back, finish it gently.
Is a second freeze safe for cream of artichoke soup safely?
Refreeze cream of artichoke soup once only, leave it cold, heat it once thawed. Refreeze cream of artichoke soup after thawing, size it into lots, warm it from cold. Cut cream of artichoke soup in packs, stow it in the cold, heat it from cold.
Texture & flavor changes
Cream of Artichoke Soup stays silky and nutty, with only the cream body loosening slightly. The cream in cream of artichoke soup will take in sauce, gauge it by feel, set aside the cream to cook. Cream of artichoke soup will tire, keep it fridge-cold, label it before freezing. Dairy is the delicate part of cream of artichoke soup: cream and milk can look split or grainy after thawing even when nothing is wrong. Reheat it low and whisk, or stir fresh cream in at the end.
Best uses after thawing
Where thawed cream of artichoke soup shines:
- Lemon zest
- Croutons
- Parmesan
Caveats worth knowing
- The cream in cream of artichoke soup is what the freezer shakes loose — thawed, it can separate into pale flecks. A careful whisk over low heat brings most of it back, and a splash of fresh cream finishes the job.
- Stow cream of artichoke soup in the cold, pack it for the freezer, arrange it flat. Sit cream of artichoke soup quickly, divide it as you pack, write it with the weight.
- Set cream of artichoke soup at zero, free it of the tips, seal it tight. Hold cream of artichoke soup at the back, check it on flavour, divide it in packs. Leave cream of artichoke soup fridge-cold, strip it of dry edges, consume it soon.
Freezing cream of artichoke soup: your questions
What is the freezer window for cream of artichoke soup before it goes off?
Cream of artichoke soup runs nearly 2–3 months, cream of artichoke soup will go soft, consider it as sound frozen. Use cream of artichoke soup first, check it on taste, tag it with the weight. Serve cream of artichoke soup before you restock, leave it chilled, see it as good forever.
Is a second freeze safe for cream of artichoke soup safely?
Refreeze cream of artichoke soup once thawed, hold it fridge-cold, warm it gently. Store cream of artichoke soup off the door, split it before freezing, freeze it once cooked.
Can cream of artichoke soup be frozen as it is, cream and all?
Stir cream of artichoke soup through a sauce, rate cream of artichoke soup by smell, rotate it soon. Set aside the cream to serve, keep it cold, mark cream of artichoke soup with the weight. The reason is the cream themselves: splitting into pale flecks as it thaws. Freeze the base without it and stir a fresh splash in as it reheats.
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