Can You Freeze Mushroom Soup? Here's My Experience

I cooked a big pot of super fragrant mushroom soup. If I can't finish it and don't want to throw it away, can I freeze it? Don't worry! Today, I'm going to break down everything you need to know about freezing mushroom soup for you.

Can mushroom soup be frozen?

Yes, but it depends on whether there is milk or cream in the soup!

If it's a clear soup type of mushroom soup (such as mushroom, onion, and stock), you can safely freeze it and the taste will hardly change.

But if you added milk or cream, the texture may separate after freezing and become a "grainy feeling" when reheated, which doesn't taste very good.

How long can you freeze mushroom soup?

Safe period: 2 - 3 months. The best flavor period is within 1 month.

According to the advice of the U.S. Food and Drug Administration (FDA):

For soups containing dairy products, consume within 1 month. Milk fat is prone to oxidation, and a "rancid smell" may occur if frozen for a long time.

For dairy-free vegan soups, they can be stored for 3 months, but the umami of mushrooms will fade over time.

Secret to extend freshness:

Pour a layer of olive oil on the surface of the soup to isolate oxygen.

Use a vacuum sealer to remove air.

Does freezing affect the taste of mushroom soup?

For mushroom soup without dairy, the taste hardly changes after freezing, and you can simply heat it up and drink it.

But if you added milk or cream, after freezing, it may:

Show layering

Have oil-water separation

Taste "grainy" and not smooth.

In this case, you need to heat it slowly over low heat and stir more to improve it a little.

How to use mushroom soup after freezing?

Using frozen mushroom soup is actually very simple:

Thawing method: You can put it in the refrigerator's cold storage compartment the night before to thaw slowly, or use the low-power thawing function of the microwave oven.

Reheating: It is recommended to heat it in a small pot over low heat and stir slowly to avoid burning the bottom of the pot.

Texture adjustment: If you find that the soup is a bit thick, layered, or rough, you can add a small amount of milk, water, or stock to make it smooth again.

Flexible application: Frozen mushroom soup can not only be served as a soup, but also used as the "base soup" for risotto, pasta, and stewed dishes, allowing you to enjoy one soup in multiple ways.

Can you freeze mushroom soup with milk?

I have to be honest here:

❌ It's not recommended to freeze mushroom soup with milk! After freezing, the milk is very likely to layer and change flavor, and the taste is really not good. If you still want to freeze it, here's what I suggest:

✅ Don't add milk when making the soup. Freeze and store the basic soup base.

✅ Add fresh milk and bring to a boil when eating! 

This way, not only can you extend the storage time, but you can also enjoy a fresh mushroom milk soup with a more natural taste every time.

Can you freeze mushroom soup with cream?

Cream is a bit more stable than milk. After freezing, the problem is not as serious, but there will still be slight layering or a grainy feeling.

If you use heavy cream, the freezing effect will be much better!

✅ It's okay to freeze cream mushroom soup. Heat it slowly over low heat when thawing and keep stirring. You can also add a little fresh cream or stock to adjust the taste.

But I myself still prefer to "freeze it without cream first and then add it when eating", and the taste will be more delicate and rich.

Can you freeze canned mushroom soup?

This question has two scenarios:

Unopened cans cannot be frozen! Cans will bulge and crack if frozen, which is too dangerous! Canned food is designed to be stored at room temperature and does not require refrigeration or freezing.

✅ After opening the canned mushroom soup, it can be frozen. Just pour it out and put it into a clean and sealed freezer box. It is recommended to finish it within 1 month.