This soup freezes really well. As a bonus, because there is no dairy you don't have to worry about the cream separating when frozen. Allow the soup to come to room temperature and then transfer it to an airtight container or zip-top bag. Label the container with the contents and date. Then freeze the soup for up to 3 months. Sometimes there is a little separation in soup once you freeze and defrost it. If this happens, just purée the soup again until smooth. For more tips on freezing soups and stews read this post: How to Freeze Beef Stew.