Oh, poor thing! You bet we can help out! Here are some of my faves that I have frozen with no problems.

Minnesota Wild Rice Soup

2T butter
1/4c chopped onion
1/2c flour
4c chicken broth
1-1/2c cooked wild rice
1/2 tsp salt
1c diced chicken or ham
1/2c grated carrot
1c half and half
1T dry white wine
1/2c slivered almonds

Melt butter in saucepan, saute onion til tender. Whisk in flour then
gradually add broth. Cook, stirring constantly until thickened. Add rice,
salt, chicken, and carrots. Blend in cream and wine, heat to serving
temperature. Garnish with slivered almonds.

Butternut Squash Bisque

1T vegetable oil
1T butter
1/2c diced onion
3/4c diced carrot
4c peeled and cubed butternut squash
3c chicken broth
Salt & pepper to taste
1/2c heavy cream
Dash nutmeg

Heat oil and butter in large pot over medium heat, add onion and cook until tender.

Add carrots and squash to pot, pour in broth, add salt, pepper. Bring to a boil, reduce heat and simmer until vegetables are tender.

Transfer to food processor and puree until smooth. Return to pot and stir in cream. Heat through but do not boil. Serve warm with dash of nutmeg.

Linda

I have found that I can freeeze absolutely any soup I have made, although the cream soups don't come out as well. I still freeze them and eat them though.
Sherry

I was going to ask about the cream based soups and how well they freeze.

Thanks Linda and Sherry! Linda, I had forgotten about your Wild Rice soup. Yum!

Sherry, I know that you have a soup cookbook....any chance that I could get that from you? ;-)

Anyone else? I'll check back in later before I start cutting and pasting.

You also have to be very careful with soups with noodles. The noodles tend to absorb the liquid and get very fat....and I find a bit mushy.

Best to freeze the soup minus the noodles and then add them when reheating...IMHO

I don't freeze soups with potatoes in them. Potatoes tend to turn to mush when frozen and thawed.

(Hey, Sherry, as long as you are sending the soup cookbook to Karean, would you mind popping it off to me, too? Thanks!)

Linda

Split pea freezes well and is high in protein.
What about other types of soft, creamy dishes? Could he eat things like mac 'n' cheese? Alfredo? Rice puddings?
Deanna

This one freezes well and is very tasty...healthy too!

Roasted Red Pepper Soup

4 Red Bell Peppers roasted, seeded & peeled (could be from a jar...just not oil packed)
2 TBSP Butter (Or Margarine)
1 Red Onion Chopped (could be a yellow onion)
2 Garlic Cloves Minced
4 Cup Chicken Broth
1 Tbsp Lemon Juice
Salt And Pepper To taste

Saute onions and garlic in butter until soft. Add red peppers. Cook for 2 or 3 minutes. Add broth cover and simmer for 20 minutes. Add lemon juice. Process in food processor until smooth. Season with salt and pepper. Place back on stove until ready to serve.~

Hi riverrat! I'm providing a link to Famous Barr's French Onion Soup below. Since I took the picture for the recipe, I know how well this soup freezes. It's just incredible, probably the best French Onion Soup I've ever eaten. The recipe also makes lots, is pretty rich and a little goes a long way.

Here is a link that might be useful: Famous Barr's French Onion Soup

Copying and pasting....and there are so many nore I just wing..
again noodles don'[t freeze well nor do potatoes.
Gypsy Stew..Pink Adobe, Santa Fe
1 large frying chicken cut into pieces
3 yellow onions peeled and quartered
8 cloves garlic, peeled and halved ( I chop!)
2 cups dry sherry
1 cup chicken stock
12 medium hot chilis like poblano, roasted, peeled and seeded (or use canned)
6 large ripe tomatoesÂAgain I use whole canned plum tomatoesÂ.cut in 4thsÂpull apart using 2 forks)
Salt to taste and ½ pound grated jack cheese
Put chicken, onions, garlic 1 cup of sherry and the broth in a large heave kettle ( add more broth to cover if neededÂ..simmer one hourÂ.cool somewhat and remove skin and bonesÂ.I also cool the pan juices somewhat and skim the fat..
Put chicken tomatoes, chilis and rest of the sherry back in the pot and simmer about 45 minutes.
To serveÂplace cheese cubes in the bottom of bowl and ladle hot soup over the top.
Good made ahead and reheated.

Mexican Chicken Corn Chowder (From Woodie)

1-1/2 lb. boneless skinless chicken breasts
1/2 c chopped onion
1 to 2 garlic cloves,minced
3 T butter
2 chicken bouillon cubes or "Better Than Bouillon"
1 c hot water
1 t ground cumin
2 c half-and-half cream
2 c (8 oz) shredded Monterey Jack or Cheddar cheese
1 cn (16 oz.) cream-style corn
1 cn (16 oz.) regular corn
1 cn (4 oz.) chopped green chiles, undrained
1 t hot pepper sauce (I use more)
2 medium tomatoes,chopped
Fresh cilantro or parsley optional
Cut chicken into small, bite-sized pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato.
Serve immediately; garnish with cilantro if desired.
NOTES: I used boxed chicken broth instaed of boulioon cubes. Also added about a tsp of chipolte in adobo.

Killer pumpkin soup

3T butter..in a 4 qt heavy pan
Sautee 1/2 cup chopped onion and two or 3 cloves garlic, chipped until soft
Add 2 T flour, stir and cook a minute or so
Whisk in 4 cups of chicken broth and bring to a slow simmer
Add one can pumpkin and stir and simmer
Add one small can chopped green chilis
Chili powder to taste....I use about 2 teaspoons
Salt to taste
1/4 tsp crushed cumin seeds
One 3 oz package cream cheese, cut into bits ( so it dissolved faster)
Just before serving add 2 Tblsps dry she

White Note Onion Soup
4 to 5 large onions thinly sliced
6 T. butter
3 T. all purpose flour
3, 10 oz cans of chicken broth
3, 10 oz cans of beef broth
3 T dry sherry

French bread
grated Swiss cheese
grated Parmesan cheese

In a large Dutch oven ( a heavy pot holding at least 4 quarts) melt the butter and cook the onion very slowly until soft but not browned....just a little golden....blend in the flour, tossing the onion to coat evenly, add warm broths slowly stirring all the while ( so you don't get flour lumps), then simmer VERY slowly for about 2 hours. Toast slices of the bread on a cookie sheet in an oven at 350 until brown, turn and toast the other side. Add sherry to soup. Ladle soup into bowls, top with a toast slice and a mixture of grated Swiss and Parmesian cheeses.....serve and enjoy!!
Just to name a few.
Linda C

I freeze my spinach soup all the time and it thaws very well. You can sub any vegetable in place of the spinach.

Cream of Spinach Soup

4-5 Green Onions, chopped clear to the top
4 stalks of celery, chopped
1 Box of Frozen Spinach
1/4 cup Butter
1/4 cup of Flour
2 1/2 cups Chicken Broth
1 egg yolk
1/2 cup light cream

Optional: 1/4 cup dry white wine

Saute onion, celery, and spinach in butter until tender. Stir in
flour, cook gently. Add chicken stock, while stirring. Bring to
boil. Simmer 15-20 minutes. Place in blender or emerse hand
held blender into pot to blend vegetable smooth. Mix egg yolk
and cream and add to soup. Add wine if desired and season with salt and pepper to taste.

Any vegetable or mixed vegetables may be substituted for spinach.

Fried Tomato Soup

4-5 Large Tomatoes (skinned and sliced)
4 TBL Flour
2 TBL Sugar (I don't use any sugar)
1 1/2 Tsp Salt
1/8 tsp Pepper
3 TBL Butter
milk

Combine flour, salt and pepper. Coat tomato slices in this mixture. Brown tomatoes in butter. Simmer until soft. Process browned tomatoes in blender or food processor until smooth. Add equal amount of milk and heat thoroughly.

Concentrate can be frozen.

Michelle

My Chicken Soup

kosher chicken pullet
water to cover
8-10 carrots -- sliced thin
2 leeks -- white part only
1 large onion
2 turnip
2 parsnip
kosher salt and pepper -- to taste
3 celery ribs
2 shallots
bunch of fresh Italian parsley
bunch of fresh dill

Peel and wash the vegetables. Rinse and clean the chickens. Put the chickens in a stock pot with the vegetables, and add enough cold water to cover it all. Bring to a boil. Skim the foam off the top. Lower the heat to medium. Keep it on medium for 30 minutes. Add salt and pepper to taste. Simmer soup for three hours or more on low heat. The longer it simmers, the better the flavor. Remove the chicken and vegetables from the soup. Keep the carrots and chicken meat. Discard the other vegetables. Pour the soup through a fine mesh strainer. Put the carrots and chicken in a separate container. Skim the fat when it cools. To serve, heat the soup with the carrots and chicken and add egg noodles or matzo balls.

This soup freezes well.

=========================================

Sausage Lentil Soup (Stephanie's)

1/4 cup olive oil
4 ounces prosciutto, cut into tiny cubes
6 sweet Italian sausage, casings removed then broken into small pieces
1 large Spanish onion, chopped
4 large garlic cloves, minced,
3 celery ribs, chopped
3 large carrots, peeled then chopped
1 red pepper, diced
1 green pepper, diced

2 1/2 cups mixed red and green lentils
10 cups chicken broth
2 cups tomato puree
2 bay leaves
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon paprika
1/2 teaspoon cayenne pepper (to taste)
3 drops Tabasco sauce (to taste)

20 sprigs Italian parsley, leaves only, chopped
Salt and pepper

In a 5-quart pot, heat the oil, and then add the proscuitto and sausage. Cook over medium heat until well browned. Add the onion, garlic, celery, carrots and peppers. Stir well to combine, then lower heat and allow vegetables to cook until onions
are tender and translucent.

Add the lentils, broth, tomato puree, bay leaves, thyme, oregano, paprika, cayenne and Tabasco. Bring contents of the pot to a boil, then lower to a simmer and cook until lentils are tender.

Add the parsley, season well with salt and pepper.
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This is really delicious, I froze it without adding the cream.

Roasted Tomato Soup
Recipe courtesy Tyler Florence -- posted by Maggie

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional
Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.
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Creamy Chicken Tortilla Soup (Marilyn's??)

2 tablespoons olive oil
1 large onion; chopped
2 tablespoons minced garlic
4 corn tortillas (regular or fried)
1 (14 oz.) can diced tomatoes with chilies
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon turmeric
2 cups chopped, cooked chicken
1 1/2 cups frozen corn kernels
1/2 cup heavy cream
1 cup shredded Monterey Jack cheese(optional)
1 tablespoon chopped cilantro
juice from 1/2 fresh lime
1 cup diced, seeded Roma tomatoes or 1 cup salsa
Sour cream for garnish
Heat oil in a large saucepan over medium heat; sauté onions and garlic for 3 minutes. Slice or break tortillas into small pieces and add to onions and garlic; sauté until they are soft. Add tomatoes, broth and spices and bring to a boil. Remove from heat; allow to cool for 5 minutes. Puree soup base in batches in a blender or food processor until smooth, return soup to pot.
Add chicken, corn and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and season with salt and pepper to taste. Serve topped with tomatoes and a dollop of sour cream.
MY NOTES : I didn't use tumeric or cilantro, I didn't have any. I used frozen roasted corn kernels, Muir Glen Fire-Roasted Diced Tomatoes with Green Chilies. and fresh corn tortilla from Trader Joe's.

Karen, I remember you talking about this gentleman.

Lots of great recipes here. For the cream soups, freeze without the cream and add it on the re-heat. If chewing and swallowing are the trouble for meatier/chuncky soups, pull the meat/veg out with a bit of the liquid and pulverize it to baby food consistancy, add it back in and freeze.

You might want to try it with stews, gumbos, and goulash. Don't stick to just true soups. You get the hearty meaty flavor without the chunks.

Peppi

My tomato soup freezes as well as it cans...

* Exported from MasterCook *

Roasted Tomato Garlic Soup

Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories : Preserving Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 tomatoes -- *see Note
2 carrots -- cut in 2" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3)
1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)

Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened.

Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream or milk to taste.

*Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup.

- - - - - - - - - - - - - - - - - - -

NOTES : To can: DO NOT INCLUDE CREAM WHEN CANNING. Ladle into clean hot jars and leave a one-inch headspace. Process pints 60 minutes and quarts 70 minutes. For dial gauge canners use 11 lbs. pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001- 6000 ft., and 14 lbs. over 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft. and 15 lbs. over 1000 ft.