How to Cool Soup (5 Steps)

Keep your cool when trying to chill your food. Cooling soup improperly at best produces uneven results, but the worst-case scenario results in soup that could harbor food poisoning pathogens. Ideally, to prevent illness, you need to cool your soup within two hours of preparation to get it out of the food "danger zone" where the temperatures are best for growing germs: between 40 degrees Fahrenheit and 140 degrees Fahrenheit. Cool your soup safely so you and your family can enjoy the leftovers without getting sick.

Things You'll Need

  • Shallow metal baking pan (2 inches deep)
  • Roasting pan larger than metal pan
  • Ice water
  • Food thermometer
  • Individual resealable food storage containers

Instructions

  1. Transfer the soup to a shallow metal baking pan.

  2. Fill the roasting pan halfway with a mixture of half ice and half water.

  3. Hold the metal baking pan in the water so the water comes to the same level as the soup in the baking pan but does not get into the soup.

  4. Leave the baking pan in the roasting pan until the soup inside cools to 40 degrees Fahrenheit. Measure the temperature with a food thermometer inserted into the center of the dish without touching the sides or bottom of the pan.

  5. Divide the cooled soup among the individual resealable food storage containers and freeze or refrigerate immediately. Keep refrigerated for three to five days or frozen for up to five months.

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