Best method: move your frozen soup to the fridge the night before. It’s slow, safe, and gentle. Forgot? No big deal. Run the bag under warm water for a minute, then dump it into a pot.
Reheat on medium-low heat. High heat is the enemy of cream sauces. Stir often. If it looks a little thin, don’t panic. It’s just the water separating. Whisk it, and it’ll come back together.
If the texture is still off, add a tiny bit of cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water). Stir it in, and watch the magic happen. Your soup will go from sad to silky in sixty seconds.
