The best soups to freeze are vegetable or pulse soups. If cream or a liaison of cream and egg is to be added, do this after the soup is thawed and reheated for serving.
Pour cold soup into cartons leaving 1/2 inch (1cm) head space to allow for expansion; freeze in amounts you are likely to use at one time.
Partially thaw frozen soup in the refrigerator. Or stand carton of frozen soup in cold water to loosen, then transfer contents to a saucepan. Bring frozen soup for serving hot just to the boiling point.
Thawed soup will blend perfectly as it is stirred and brought to the boil. For serving soup cold. thaw in refrigerator and if necessary, puree in the blender to achieve original smooth consistency.