Cream of tomato soup - freezable?

[WellTidy]

I’ve made Mary Berry’s ten-minute tomato soup for the first time. Really lovely, but I made enough to serve eight and I have lots left over.

The recipe says that you can freeze it, but only before adding the cream. Well, the cream is already in!

She also says that it keeps for three days in the fridge, which means that it won’t go to waste. But to avoid me having to eat it for four days in a row, do you think it would freeze ok even if Ive already added the cream? I often freeze chicken korma which I think must be the same type of thing?

It will be safe to eat but it might split so won’t look very appetising at all. Maybe freeze one portion, to test how it defrosts at a later date, and just eat the rest of this batch.

Aaaah. Thanks, that’s good advice.

I've made that exact same recipe and froze it all for a bonfire night last year and it was fine.

That’s great to know! I think I’ll chance it in that case.