So happy you enjoyed!

I don’t think the soup would survive freezing very well. A rice blend has regular rice in it, which can turn mushy on thawing and reheating. And dairy in general doesn’t do well in the thawing and reheating process, as it tends to separate and get weird. In smooth, pureed soups, it’s less of a problem because you can just blend everything back together. But in a soup like this, there’s not much you can do once the dairy breaks. You could always try to freeze a cup or so, and see what happens when you reheat it.

I could only find a wild rice blend so I had to use that instead, but excellent recipe even so! Have made it twice now. I always add more carrots because I can’t help myself. Thank you so much! Apologies if this is listed in the post, but would this freeze well, do you think?