How Long Is Soup Good for in the Fridge?

In this post, we will address the topic “How long can soup last in the fridge?” as well as the subject of how to store soup properly.

How long can soup last in the fridge?

Soup may be kept in the refrigerator for up to three days if it is refrigerated correctly. The shelf life of a soup, on the other hand, is determined by the kind of components used. A watery soup, including tomatoes or any other acidic ingredient, will keep for a longer period of time on the shelf. Soups made with cream may be stored in the fridge for up to 3 days, while seafood soups can be kept in the fridge for up to 2-3 days.

For more information on storing leftover soups in the refrigerator or freezer for a longer shelf life, continue reading this article.

How to store soup safely?

In the fridge

Any sort of soup will keep fresh in the fridge for 3–4 days on average, but if you want to increase the shelf-life, keep the temperature at 2°C constant. Single-serving amounts of soup or stew may be stored in the refrigerator for easy reheating. Store it in an airtight container to avoid contamination.

In the freezer

If you want to increase the shelf life of your soup, freezing it is an excellent choice. Soups and stews will keep their freshness in the freezer for up to 4–6 months if they are stored appropriately. If the temperature in the freezer remains constant at 0°F, the soup will be safe for an endless period of time.

How to reheat soup?

After reheating your soup, bring it to a boil once or twice to kill any hazardous microorganisms that may have survived the cooking process. If the soup contains cream or flour, boiling it may result in it being thicker and more salty. In this instance, it is essential to double-check that the soup looks to be in good condition and does not have a terrible odour.

Stovetop

Transfer the soup to a saucepan and simmer for 2-3 minutes on the stovetop, or bring it to a boil once or twice, until the vegetables are tender. The amount of liquid in the soup may be adjusted if it is a clear broth by adding water that was lost during the cooking process.

Microwave

It is possible to reheat soup that has been frozen or refrigerated in a glass container in the microwave using low power. It is not suggested to microwave soup that has been kept in anything other than a glass container.

Refrigerator

Make a plan ahead of time and consider thawing your soup overnight in the refrigerator. Following defrosting, add the mixture to a pot or saucepan and bring it to a boil over low to medium heat. Reduce the heat to a low setting and let it simmer. More water may be added to the broth to make it more liquid, which is particularly useful if you want to add fresh veggies or noodles to your soup.

Water-bath

If the soup was creamy or had veggies, this is an excellent option. A soup that has been heated in this manner will not have the texture of a soup that has been heated in this manner. Place the container or bag in a hot water bath to sterilise it. Low-medium heat should be used to heat the bath.

Different types of soup

In terms of consistency, there are six main varieties of soup to choose from. Bouillon, broth, and consomme go into the category of “clear soup,” while bisque, cream, and potage fall into the category of “thick soup.”

Clear soups are made without the use of a thickening agent and are flavoured with a variety of ingredients. Those who like thick soups might use flour, cornstarch, or vegetables to thicken their preparations.

Bouillon and broth

Stock, broth, and bouillon are all the same thing, and they are all classified as “clear soups” in the United States. Their preparation involves cooking bones, meat (chicken, beef, fish), and a variety of vegetables such as tomatoes, leeks, celery, onions, mushrooms, and carrots until tender. Because of the gelatin that leeches into the water from the bones, broths thicken as the temperature decreases, making them more palatable.

Consomme

Consomme is a traditional transparent soup that is produced by simmering minced beef, tomatoes, and egg whites in a broth until the meat is cooked through. The hue of this soup is a vibrant amber. During the simmering process, the fat and contaminants are skimmed from the surface of the liquid and discarded. The proteins in the egg whites create a raft on the surface of the clear broth, providing a layer of protection.

Bisque

A bisque is created by boiling crabs, lobsters, and shrimp to extract the flavour from the shellfish. Traditionally, ground shellfish is added to thicken the liquid and improve its taste when it is prepared using the standard technique of preparation. Rice may also be used to thicken sauces and soups. It thickens the broth because of the starch generated by the rice.

Cream

The roux serves as the foundation of a cream soup, which is eventually thinned with milk or cream to get a thinner consistency. Cream soups such as tomato soup, mushroom soup, and chicken soup are some of the most well-known.

Potage

In order to make potage, you must cook the meat and veggies together until they are soft, mushy, and edible, and the broth has thickened a little bit. Pottage is created in the same way as potage, by boiling veggies and grains together.

Conclusion

In this post, we addressed the topic “How long can soup last in the fridge?” as well as the subject of how to store soup properly.

Abeeha

Abeeha joins the Kitchen Community with decades of expertise. She is a well-known cook and a passionate gardener. Her next book, "Healthy Eating Through the Garden," will be out soon. When she's not writing or lecturing on food and gardening, Abeeha may be found wandering through farmer's markets and greenhouses seeking the next big idea.

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