Cream substitutes in frozen soup - ideas please

[piprabbit]

I have a lovely recipe for pea and watercress, which uses 100ml of double cream (not a huge amount but enough to make a difference).

In an effort to have more variety at lunch time, I want to freeze my soup in individual portions. However I've heard that the cream is likely to curdle and make the soup's consistency nasty.

What can I replace the cream with, so that the soup keeps a similar consistency but doesn't curdle.

I realise I could just add the cream when I'm ready to reheat - but I don't keep 25ml portions of cream in my fridge so I'd have to buy it especially, which rather negates being able to simply whip the soup out of the freezer at short notice.

TIA

Philadelphia or any similar soft cheese.

double cream may well freeze, it's worth a try with one batch. (It's emulsions that don't freeze. Double cream is not an emulsion, but other creams or creamy deserts are, so why not try freezing the double cream in ice cube trays so you get your 25 ml portions that way?)

Thanks for the great idea. I think I might try the ice cube trays (I've got several going spare now I've stopped freezing baby purees).
Perhaps one batch of soup without cream, one with cream and some cream cubes on the side. Should be enough to keep me entertained.