How to Keep Creamy Soups from Separating in the Fridge? Good Questions

Q: I'd love some tips on keeping puree-type soups — pumpkin, for example — from separating when you use cream or buttermilk, make a big batch and want to refrigerate some.

Sent by Jan via Facebook

Editor: Jan, I feel like I haven't experienced this problem too often, so perhaps I am not the best one to answer. Readers, do you have any experience or tips on this?

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(Image: Rebekah Peppler)

Comments (8)

I don't think you can. Fats and liquids separate when chilled. That's why we homogenize milk.

You could just make the soup without, chill it, and then add the cream later when you warm up the soup. This would also allow you to freeze the soup if needed without worrying about curdling dairy.

what's wrong with just stirring when you reheat?

I find this interesting because I've never had this happen! I make these kinds of soups all the time and I've never had curdling or separation before or after storing it in the fridge.

The only thing that I can think of that I am careful about is that I try not to let the soup boil once I add the dairy. The most I bring it up to is a gentle simmer.

I've never had this problem, but the only fat in my pureed soups tends to be the olive oil I saute everything in before adding the stock. Also, I use a vitamix, which might do a better job "homogenizing" than a lower powered blender.

This is a new one to me too. Do you use a roux when you make the soup? Maybe not using one has something to do with it?

Perplexed.

I only add the cream when i am serving, to each individual portion. That way it doesn't separate if I am reheating and then you get a slight cool down of the hot soup making it easier to eat.