I usually do this simple soup. Not sure if the ingredients are relevant here, so I might as well enumerate them: potato, onion, courgette, leek, squash and carrot.
Once those have cooked, I then blend the soup (I may add some green beans afterwards, for instance, so it has something to chew, but I don't think that's really relevant). I usually put most of it in the refrigerator, since I'm gonna be consuming it throughout the next week. However, I sometimes wanna get some of it frozen too. When I do, upon unfreezing it, it is invariably chunky — looks like that smoothness I wanted to achieve is gone, and instead I have a clearer soup, with little bits of the vegetables that have kinda formed chunks. I've tried freezing the soup when it's still hot, or waiting for it to cool to room temperature, always with the same results. Trying to blend it again after unfreezing also does not seem to return it to the state it was in before freezing.
Am I freezing it wrong? Unfreezing it wrong? Both?