<<Disclaimer: Verify this information before applying it to your situation.>> Hi everybody, I need your help. I have an excellent condensed tomato soup recipe, like commercial one, and want to make a big batch and freeze it. But the recipe calls for flour and I'm not sure which one I should use for the soup not to separate or become thin. Did you ever freeze some sauces or else thicken with flour and having succes with? thanks, Mireille, Waterloo, Quebec.