Overview
How to freeze and reheat soup For best results, follow these tips for freezing, thawing and reheating soup: Chill out It's important to cool down your soup before you put it into the freezer, to prevent raising the temperature of the freezer. To do this quickly, fill a sink with ice water, place the soup pot inside and stir until the soup cools. Individualize It's best to package the soup in individual containers, which makes both freezing and defrosting easier. Plus, you can use it as you need it. Disposable airtight containers are perfect for this. Wrap each one in a layer of plastic wrap for a extra protection. Label it When ready to freeze, label each soup with the name and the date - that way you'll know when to throw it out. I'll normally keep soup in the freezer for at most two to three months before discarding. Use the fridge The best way to thaw is to plan ahead - switch the soup from the freezer to the fridge at least 24 hours before you want to eat it, then simply heat it on the stove or in the microwave. Other thawing options Heat the soup in a double boiler on the stove or place directly into a pot over very low heat on the stove top. Gently warm, stirring frequently, until the soup has thawed. Fix it Don't be afraid to add extra broth, water or fresh ingredients to the soup once it has thawed. The texture may change upon thawing, so it's OK to play with it a bit to achieve a desired consistency. When thawing a cream soup, you may need to whisk it for a couple of minutes if it separates.