What Temperature should hot soups be cooked to?

There's no single "correct" temperature for cooking all hot soups. Here's why and what to consider:

It Depends on the Soup's Ingredients and Goal:

* Boiling Point (212°F/100°C): Most soups benefit from a good simmer, which is just below boiling. This helps:

* Extract flavors: Simmering gently releases flavors from ingredients like bones, vegetables, and spices.

* Tenderize tough cuts of meat: Longer simmering times break down tough proteins, making them more tender.

* Reduce liquids: Simmering allows liquids to evaporate, concentrating flavors.

* Lower Temperatures:

* Delicate ingredients: Some soups, like those with seafood or leafy greens, might require a lower temperature to prevent overcooking.

* Short cooking times: Soups with quick-cooking ingredients, like vegetable broths or simple tomato soups, may only need to be brought to a simmer.

* Final Temperature:

* Food Safety: Soups should reach an internal temperature of 165°F (74°C) for at least 15 seconds to kill harmful bacteria.

Tips:

* Use a thermometer: A meat thermometer is a great tool for checking internal temperature.

* Start with a high heat, then reduce: Bring soup to a boil to quickly heat it up, then reduce to a simmer for gentle cooking.

* Don't overcook: Overcooked soups can become watery and lose their flavor.

* Taste and adjust: As the soup cooks, taste it and adjust seasonings as needed.

In Summary:

There's no single "correct" temperature for cooking all hot soups. It depends on the ingredients and your desired outcome. Use a thermometer, start with a high heat, and adjust the temperature as needed for optimal flavor and safety.