I was at a discount grocery store a few months ago and got a 49 oz can of Heinz condensed Cream of Asparagus soup for $1.29  I couldn't pass that up, because I pay about that for one of the small cans of Campbell's.  I've hesitated to open it because asparagus is one of the few veg my husband doesn't like; I knew I'd have to eat it all myself.  I was wondering if I could freeze it in one-cup portions; I've never tried to freeze cream soups and wasn't sure it could be done successfully.  Or would it be better to mix it with water/milk and freeze it in ready-to-use form?

I don't know.  I've never tried it, but I would think you could.  It might separate and get watery when you thaw it but you're going to stir it up and dilute it anyway. 

You could always try freezing soup from a smaller, less expensive can of cream of celery or mushroom and see how that works first.

 I would email Campbells Soup and ask them if you can freeze it and how to do it. Let us know if you find an answer. Babs

I'm really curious to see if cream-ofs can be frozen well. Keep us posted, whatever you find out.

 I was thinking about the same thing today. I love green bean casserole and I am the only one in my familoy who does. If I make a whole batch, I can not eat all of it before it goes bad. I guess I could make my casserole and make something else out of the rest of it. Maybe a stroganoff out of the rest of it. If anyone else finds out the answer, I would love to know as well.

 Okay, I'll have an answer of sorts by Sunday.  I say 'of sorts' because this cream soup isn't as thick (gelatinous) as others, such as cream of mushroom or chicken.  It's more liquid, even right out of the can. That huge can was taking up too much room on my pantry shelf, so I opened it tonight. I figured that, at that price, even if I lost the part I froze I was still way ahead. I mixed up some with milk/water to eat tonight and for lunch tomorrow and froze the rest in 2-cup portions.  I'll thaw out a bag Sunday and see how it did.  I really feel it will probably be fine, though.  Campbells makes a line of frozen soups called Stockpot (sold commercially), and several of them are cream-types; I didn't think of this until today.