The Proper Way To Reheat Frozen Creamy Soup

Making a large batch of soup is a smart move if you're hosting a large amount of people. Unfortunately, if you're cooking for one, you'll end up with so much soup that you'll need to freeze it. On the surface, reheating these leftovers seem like a simple task.

But when it comes to creamy soups, the stakes are higher and it's not quite as easy as throwing it in the microwave for a quick zap. These luxurious, dairy-packed delights have a tendency to separate or curdle if handled improperly, leaving you with a less-than-appetizing disappointing mess instead of the comforting meal you had in mind. And let's face it, when you're pulling out a frozen broccoli cheddar or creamy potato soup, you want it to taste just as good as when you first made it — or at least better than option.



After all, homemade soup is crafted with everyone's favorite secret ingredient: love in the form of time and effort. But why are creamy soups so finicky? It all comes down to the dairy. Ingredients like cream, milk, and cheese are prone to separating when exposed to rapid temperature changes or high heat.

This is why reheating creamy soup requires a bit more finesse and time. Don't worry, though; it's nothing you can't handle. Just set the stove to low heat and stir as it heats up slowly.

Reheating frozen creamy soup like a pro First things first, thaw your soup properly. The best method? Move it to the refrigerator the night before (or in the morning if you're planning to have it for dinner) to let it thaw slowly. If you're short on time, place the frozen container in a bowl of cold water.

Never use hot water, as it can cause the dairy to curdle prematurely. Once thawed, transfer the soup to a saucepan and heat it over low to medium heat. One preferred method is to start with it at the lowest setting and moving it up a little every three or so minutes until it's at medium heat.

Stir constantly to keep the ingredients from separating and to maintain that creamy texture. Avoid using the microwave for reheating creamy soups, as the uneven heating can cause curdling. If your soup does start to separate, a quick whisk can bring it back together.

Better yet, adding a splash of milk, cream, or broth during the reheating process can help stabilize the texture. Be patient, as rushing the process with high heat is a recipe for disaster, disappointment, or no soup. It's best to ignore the intrusive thoughts wondering if it's safe to just open a to avoid the hassle.

For broth-based soups, you can crank up the heat without worry, but creamy soups demand a gentler touch. Whether it's homemade or a , the secret is all in the slow, even reheating. And remember, reheated soup is best enjoyed immediately.

Don't give it a second round in the freezer. Recommended.