I have no idea if that would work. I usually freeze leftovers of a large batch and that would already have the cheese melted in it. This soup can be frozen and reheated, and I've done it, but it's not quite as good as when it is made fresh. I've also just kept some in the refrigerator for 3-4 days and reheated. You'll just have to try it out and see if it works for you. Just be careful not to scorch it -- easy to do!