Yes, you can freeze pea soup made with cream or milk, but there are a few things to keep in mind to ensure the best quality upon reheating. Cream and milk-based soups can sometimes separate or curdle after freezing and thawing. Here's what you can do:   Cool Completely. Let the soup cool completely on the counter for no more than 2 hours before storing. This helps prevent bacterial growth.   Portion Control. Divide the leftover soup into individual serving containers for easier reheating and defrosting later. This also minimizes the amount of freezing and thawing cycles the soup goes through, which can affect texture.   Reheating Tip. When reheating frozen pea soup with cream or milk, do so gently over low heat, stirring constantly. This helps prevent curdling and ensures even heat distribution. You can also add a splash of additional milk or cream to the soup while reheating if desired.