Can I make a soup that has cream in it this weekend and freeze until Thanksgiving? How best to thaw?

What's the recipe? I freeze and defrost cream soups and chowders all the time. Just reheat slowly.

You can, but sometimes (not always) the cream will separate. You can usually whisk it back together, but I find it better to add the cream the day you serve the soup. Depending on the recipe, just prepare it up to the point of adding the cream and freeze it at that point. As always, freeze it overnight in the refrigerator.