Dairy and cream-based soups or soups with cheese are a little more finicky too. I've successfully frozen many of my u0022creamieru0022 soups.u003cbr/u003e u003cbr/u003eHowever, the difference is that these soups have a small amount of cream or other dairy than the broth. So, they are more broth-based soups that include a small amount of dairy. These freeze well for me.u003cbr/u003eu003cbr/u003eIf the soup includes more cream and dairy than broth, it will separate when it's thawed and reheated. The taste will be fine, but the texture will be off. You could leave the dairy out and then add it when you reheat the soup.