Freezing and the defrosting soup

[mkopc]

Hi guys,

I've made a spicy soup but have made far too much so am going to freeze a batch for SWMBO to take to work for dinner. What's the best way to defrost soup?

Also, I'm assuming I can just put a batch of the freshly made soup into the fridge for tomorrow and then warm it through?

Cheers
Mike

[Shaw Tarse]

If it was me I'd take the soup to work in a generic plastic container, maybe put it in the fridge overnight? Microwave should be fine for defosting, heating it.
You will be fine leaving your portion in the fridge til tomorrow, chances are the flavour will improve.

[21TonyK]

Fine to MW soup from frozen but it will dehydrate so you need to be ready to add more water as it reheats. I freeze soups in 1 portion foil containers which pop out into a bowl and MW back for lunches etc. Even did some trials and taste tests with half a dozen kitchen staff and no-one could tell the difference between fresh, 1, 2, or 3 months frozen on pureed soups like tomato, carrot and coriander or leek and potato. Broths and clear soups don't freeze properly though.

[mkopc]

Cheers guys.

Tony, interesting re: the taste 'test' as I do have a tendency to forget I've got stuff in the freezer