Yes, you can freeze it. I will say that freezing dairy-based soups isn't always the best option, as they do tend to separate. If you freeze this, make sure the container has enough room for expansion. Then, when you're ready to reheat it, do so low and slow. That means, use low heat and slowly thaw and bring the soup to room temperature, whisking often to keep it together. Since it is used in other recipes, I find any slight differences in texture go unnoticed anyway.