Most of us are always on the go and having leftovers in the fridge can be a lifesaver! A quick reheating and you're off to your next activity. Eating leftover soup is an excellent way to minimize food waste and helps you save time that is why learning how to store leftovers properly would be very beneficial to your kitchen routine.
While everyone at Anderson House has their own preferences and practices for storing leftover soup, we must look at theUSDA Food Safety and Inspection Service's recommendation. According to the USDA, it is important to keep leftovers out of the "danger zone" - a temperature range between 40°F and 140°F which is an optimal environment for bacterial growth. So, to ensure safe storage of your leftovers, makesure to pack them within two hours of cooking or after it is removed from a warming appliance.
Storing leftover creamy soups such asBroccoli Cheddar,Creamy Cauliflower,Tomato Basil,Corn Chowder, andLoaded Potato can be a bit tricky, but with the right techniques, you can keep them fresh and tasty for longer.
We let the soup cool down to room temperature before putting it in the fridge for a maximum of three days. This will prevent the formation of condensation, which can make the soup watery and affect its flavor.
It's essential to note that soups that contain milk or cream don't generally hold up well in the freezer. They tend to take on a grainy texture and separate when defrosted and reheated. To avoid this we suggest dividing the soup before adding the cream and freezing the portion that you won't be consuming immediately. Add the cream to the frozen portion when you defrost and reheat the soup.
We label and date the containers so that we can easily identify what's inside and when it was made. This will help keep track of what needs to be consumed first.
If you have a leftover soup that doesn't contain creams, likeTortilla soup,Chicken Noodle,Chicken Stew,White Bean Chili,Vegetable Soup, and more, there are several ways to store it properly.
As previously mentioned, we let the soup cool down before storing it. Doing so will prevent the appliance's (or portable cooler’s) internal temperature from rising to unsafe levels, which can put other perishable items stored inside at risk.
Use airtight containers to store the soup like tupperware or quart-size ziplock bags. It will prevent any bacteria or odors from seeping into the soup and makes it easy to defrost also.
Practice writing labels on the container with the date you stored it and keep track of how long it has been in the fridge or freezer.
If you have a container of soup sitting in the fridge for a few days without any date labels, you might be wondering whether it's still safe to eat. Here are some ways to tell if your leftover soup has gone bad:
- Check the smell: If the soup smells sour or has an off-putting odor, it's a sign that bacteria has started to grow and it's no longer safe to eat.
- Look for mold: If you see any mold growing on the surface of the soup, it's definitely time to throw it out.
- Check the texture: If the soup has become slimy or has a strange texture, it's a sign that it's gone bad.
- Taste a small amount: If you're still not sure, you can taste a small amount of the soup. If it tastes off or has a strange flavor, it's best to err on the side of caution and throw it out.
Remember, it's always better to be safe than sorry when it comes to food safety. If you're ever in doubt about whether a food is still safe to eat, it's best to throw it out and avoid any potential risks to your health.
FAQs
Use airtight containers to store the soup like tupperware or quart-size ziplock bags. It will prevent any bacteria or odors from seeping into the soup and makes it easy to defrost also. Practice writing labels on the container with the date you stored it and keep track of how long it has been in the fridge or freezer.
How to properly store leftover soup? ›
The simplest way to store soups and stews (if you're planning to use them within a few days) is in the fridge. Refrigerating soups and stews is mostly a matter of transferring it to some sort of container with a tight-fitting lid and getting it into the fridge within two hours.
Can I eat soup that has been in the fridge for a week? ›
According to the United States Department of Agriculture (USDA), soups and stews containing meat and vegetables will be safe to eat for three to four days if refrigerated. The Hong Kong Centre for Food Safety (CFS) recommends setting your fridge temperature at 4 degrees Celsius (39 degrees Fahrenheit) or below.
What container considered better when storing soup? ›
Plastic freezer containers are nice because they stack neatly. Glass jars take more room, but as mentioned, they're more airtight. Some people prefer glass because of the chemicals that plastics may exude.
Can I leave soup out overnight to cool? ›
Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating. Cover foods to retain moisture and prevent them from picking up odors from other foods.
What are food workers required to keep soup safe? ›
Use tongs, utensils, or gloves. Keep food hot at 135°F or above or cold at 41°F or below. Work quickly and do not leave food out. Quickly cool and reheat food.
How should finished soups that are not to be served immediately be stored? ›
Many soups, with the possible exception of seafood soups, may taste better the next day! For best safety and quality, plan to eat refrigerated soup within 3 to 4 days or freeze it. And avoid letting soup set at room temperature for more than TWO hours.
Why is it important to cool a soup before storage? ›
The food danger zone is that place between 40 and 140 °F where pathogens grow most quickly. It can take a long time to get through the danger zone when cooling a large batch of chili, soup or stew. The soup must cool from 140 to 70 °F in 2 hours and from 70 to 40 °F in no more than 4 hours.
Can you leave soup uncovered in the fridge? ›
According to Hygiene Food Safety, leaving food uncovered in the refrigerator can have several adverse effects, leading to food spoilage and potential health risks. This habit exposes your leftovers to all sorts of different contaminants present in the refrigerator.
Can I freeze soup in Ziploc bags? ›
Package, label, and date a gallon- or quart-size zip-top plastic freezer bag, place it in a bowl and cuff the bag over the edge. Ladle soup into each bag, leaving a bit of extra space, then let out any excess air and seal. Freeze and lay bags flat in a single layer in the freezer.
To be completely safe, you'll have to boil the soup vigorously for 10 minutes. Doing this will not only kill off any active bacteria, it will also inactivate -- but not destroy -- botulinum spores.
Can you leave soup in a crockpot overnight? ›
The general rule of thumb is that 2-4 hours is the maximum length of time you can leave food in a slow cooker on warm. After this, it needs to be cooled and transferred into the refrigerator.
Why can't you put hot soup in the fridge? ›
Refrigerators should register 40°F or below, so adding hot soup or stock with a significantly higher temperature can cause the overall temperature to rise, creating a breeding ground for spoilage. The USDA also does not recommend leaving hot or cold food out at a temperature within the danger zone for over two hours.
How long does leftover soup last in the fridge? ›
A general rule of thumb is that soup can be stored in the refrigerator for about three days, but you should always taste your dish before deciding to reheat. A clear, vegetable-based soup with some acidity, such as tomatoes, may last longer.
How long to let soup cool before putting it in the fridge? ›
The food danger zone is that place between 40 and 140 °F where pathogens grow most quickly. It can take a long time to get through the danger zone when cooling a large batch of chili, soup or stew. The soup must cool from 140 to 70 °F in 2 hours and from 70 to 40 °F in no more than 4 hours.
How do you cool and store homemade soup? ›
To cool down a pot of soup or stock, place the pot in a sink filled with ice water and let it stand. Stir the soup occasionally until tepid. Another method for cooling hot soups is to pour the soup into small containers and let it cool for 30 minutes. Then refrigerate or freeze as desired.
Can soup be refrigerated and reheated? ›
Soup can be stored for up to three months in the freezer. You should always defrost frozen soup in the fridge or the microwave. You can then reheat it in a saucepan on the stove, or in a bowl in the microwave. Soup should not be reheated more than once, so only heat up as much soup as you will eat each time.
