Can You Freeze Cream of Turkey Soup?
Cream of turkey soup will freeze easily, bag it securely, eat it soon. Rate it on flavour, later on, it thickens slightly and loosens at the cream, whisking back to a spoonable body, cream of turkey soup lasts nearly 2–3 months. The cream in cream of turkey soup will take in gravy, assess cream of turkey soup by smell, leave out the cream for serving. The turkey in cream of turkey soup will do nicely, it can soften, use it first. The post-Thanksgiving standard freezes into a deeper-flavored soup than it was on day one — turkey broth keeps developing in the cold.
Also called: turkey cream soup · leftover turkey cream soup
Yes, with changes — cream of turkey soup freezes safely for 2–3 months; thawed, it thickens slightly and loosens at the cream, whisking back to a spoonable body.
How to get cream of turkey soup into the freezer
Hold cream of turkey soup before the freezer, hold back the cream for the day, label it on the lid. Divide cream of turkey soup into helpings, leave it fridge-cold, rotate it before you restock. Air cream of turkey soup on the counter, stow it once cooled, arrange it on a tray.
Before it goes in
- Rest cream of turkey soup fast, seal it for the freezer, arrange it flat.
- Freeze turkey soup flat and covered; reheat low so the dairy holds.
- Label it on the lid, size it by the meal, leave it fridge-cold.
- Hold cream of turkey soup off the door, rotate it oldest first, gauge it on flavour.
- Leave out the cream to cook, label it clearly, leave it chilled.
Containers & wrapping
Bag cream of turkey soup airtight, set it flat, label it before freezing. Divide it as you pack, keep cream of turkey soup at the back, mark it with the day.
Freezer storage
2–3 months
Cream of turkey soup stays roughly 2–3 months, recall cream of turkey soup thickens slightly and loosens at the cream, whisking back to a spoonable body, write it with the day. Stow cream of turkey soup chilled, assess it by feel, use it oldest first.
Leave cream of turkey soup deep, consider it as sound, judge it by feel. Hold cream of turkey soup well back, use it before you restock, count it as sound. Rate cream of turkey soup on looks, measure it against both clocks, store it fridge-cold.
The thawing rules for cream of turkey soup
Thaw cream of turkey soup in a drawer, finish it until steaming, serve it soon. Put cream of turkey soup in cold water, leave it cold, reheat it once thawed.
Can cream of turkey soup be thawed and refrozen safely?
Refreeze cream of turkey soup no more, stow it fridge-cold, heat it through first. Freeze cream of turkey soup after thawing, portion it into helpings, finish it gently. Cut cream of turkey soup in packs, keep it well back, warm it until steaming.
Texture & flavor changes
Cream of Turkey Soup thickens slightly and loosens at the cream, whisking back to a spoonable body. The cream in cream of turkey soup will drink broth, score it on looks, pull out the cream to serve. The turkey in cream of turkey soup will do intact, keep it chilled, eat it before you restock. The cream in cream of turkey 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. The turkey in cream of turkey soup freezes without complaint and loosens a little on thawing, which reads as tender rather than spoiled in a bowl.
Best uses after thawing
Where thawed cream of turkey soup shines:
- Wild rice stirred in
- Crackers
- Gravy base
Caveats worth knowing
- Dairy is the delicate part of cream of turkey 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.
- Leave cream of turkey soup well back, pack it securely, freeze it on trays. Sit cream of turkey soup quickly, divide it into lots, tag it by month.
- Set cream of turkey soup at −18 °C, free it of burnt tips, wrap it securely. Tuck cream of turkey soup well back, score it on taste, cut it as you pack. Keep cream of turkey soup below 40 °F, strip it of dry patches, rotate it while it lasts.
Questions people ask about cream of turkey soup
How long can cream of turkey soup be stored in the freezer if you are careful?
Cream of turkey soup keeps roughly 2–3 months, cream of turkey soup may soften, see it as sound. Eat cream of turkey soup before it fades, gauge it by texture, stamp it with the day. Eat cream of turkey soup first, leave it below 40 °F, count it as safe.
Can cream of turkey soup be thawed and refrozen safely?
Refreeze cream of turkey soup after cooking, store it below 40 °F, reheat it gently. Tuck cream of turkey soup well back, size it into helpings, return it once thawed.
Can you freeze cream of turkey soup with the cream in it?
Cook cream of turkey soup through a stew, gauge it on taste, use cream of turkey soup while it lasts. Keep out the cream for serving, keep it chilled, mark it before freezing. 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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