The best way to thaw and reheat it

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Once the food is thawed, your next steps will be based on the kind of soup you have. If it’s a broth, let it boil for three minutes. If you’ve made thick soup, the process isn’t as simple. Boiling creamy soup will reduce it to a thicker and saltier consistency. Plus, if it’s dairy-based, heat will cause the dairy to separate, leaving you with a grainy liquid. For this kind of soup, foresight is needed. Since milk or cream is usually added to the dish near the end of the cooking process, leave them off when preparing a big pot. Instead, stir them in once you’re nearly done reheating frozen soup.

Warming up cream-based soup on the stovetop is ideal since you can control the temperature. Transfer it into a pan and set the stove to low heat, stirring the soup occasionally. Once steam rises to its surface, that means it has been heated sufficiently. Stir in the milk, cream, or cheese then take the soup off the stove.

Soups with solid components like noodle or wonton soup must be stored properly so they don’t turn mushy. Freeze the broth separately from the noodles, wontons, grains, and vegetables. To reheat it after thawing, let it boil for three minutes before adding the other ingredients. Use fresh veggies and freshly cooked noodles or grains, too, for better flavors and textures. Keep everything cooking for 15 to 30 seconds before serving the reheated soup.

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