Cooking frozen soup without thawing it first may seem like a convenient shortcut, but there are a few important factors to consider before tossing that frozen block of soup straight into the pot.
Can you safely cook frozen soup without thawing?
Most experts advise against cooking frozen soups, stews, or chilis straight from the freezer. While it is technically possible to cook these frozen foods, doing so can pose some safety and texture risks.
According to the USDA Food Safety and Inspection Service, cooking from a frozen state can prevent the product from reaching high enough internal temperatures long enough to sufficiently destroy dangerous bacteria that may be present. This applies to any food containing meat, poultry, or seafood.
Foods must reach an internal temperature of 165°F for poultry, 160°F for ground meats, and 145°F for whole cuts of meat. Soups containing dairy products should be heated to at least 165°F. Heating the liquid is not enough – the meat or poultry chunks also need to reach these safe internal temperatures.
Cooking times in recipes and on packaging are designed with thawed or freshly made foods in mind. Trying to cook frozen food from the start can result in uneven cooking, meaning parts of the soup may not get hot enough to kill bacteria.
It can lead to uneven cooking
Cooking frozen soups and stews right out of the freezer often leads to unevenly cooked results. The outer edges of the liquid may simmer while the center remains frozen. Frozen meat and vegetable chunks may end up under-cooked in the center even if the surrounding broth is at a rolling boil.
This uneven cooking means temperatures will vary throughout the pot of soup, which could put you at risk of consuming undercooked ingredients. Thawing first allows the entire dish to heat at a steady rate for a more evenly cooked final product.
Thawing tips for frozen soup
For food safety, the best practice is to thaw frozen soups, stews, chilis, and other combinations before cooking. Here are some tips for safely thawing:
- Refrigerator: Thaw overnight in the refrigerator. This gradual thawing limits bacterial growth. Transfer the frozen soup to a bowl to catch any drips as it thaws.
- Cold water: Place the frozen soup in a leak-proof bag and submerge in a bowl of cold tap water. Change the water every 30 minutes until thawed.
- Microwave: Use the defrost setting to gently thaw, stirring and rotating periodically. Check often to avoid overheating or cooking the ingredients.
You can also cook soup directly from the freezer using a slow cooker or instant pot on the low or simmer setting. The key is to allow the appliance time to safely thaw and heat the soup through.
Does cooking from frozen affect texture?
Thawing frozen soups prior to cooking helps ensure the best texture. Attempting to cook frozen soup mixtures can alter the consistency once fully heated:
- Vegetables may turn mushy from overcooking.
- Meat can become tough and rubbery.
- Starches may break down, causing the broth to be grainy or gluey.
- Dairy ingredients can curdle or separate.
Thawing first allows you to follow recipe directions for sautéing vegetables, searing meats, and adjusting consistency as the soup simmers. Taking the time leads to better control over the final texture.
Is it ever okay to cook frozen soup or stew?
While thawing first is best, there are some instances where it may be okay to cook frozen soup as-is:
- Cream or broth-based: Cooking a simple cream or broth soup directly from frozen poses a lower safety risk than those with large chunks of meat or vegetables. The liquid will heat steadily as it thaws and cooks.
- Small portions: Cooking single servings of frozen soup in the microwave can work in a pinch. The small quantity will heat through evenly. Stir frequently and heat fully.
- Slow cookers or instant pots: Appliances designed for low, steady simmering can safely thaw and cook frozen soup without stirring. Cook for the full time recommended for larger portions.
Tips for cooking frozen soup safely
If you do opt to cook frozen soup or stew without thawing first, follow these important guidelines:
- Cook for significantly longer, at least 50% above the recipe time to account for thawing.
- Stir very frequently to distribute heat evenly.
- Bring the soup to a rolling boil for at least 15 minutes. This helps ensure any bacteria present will be killed.
- Check the internal temperature with a food thermometer in multiple spots.
- Don’t cook more than 2-3 servings at once. Large pots will be difficult to sufficiently heat.
- Avoid recipes with lots of large, dense vegetables or meat that may not thaw or cook through.
- Add any dairy ingredients like milk, cream, or cheese at the very end.
Conclusion
Cooking frozen soups, stews, and chilis without thawing is generally not recommended for food safety and quality reasons. The best practice is to thaw frozen soup mixtures fully in the refrigerator or microwave before reheating on the stovetop or in the oven.
If you do cook frozen soup straight from the freezer, use extreme caution. Cook in small batches, stir constantly, boil thoroughly, and check internal temperatures with a food thermometer to ensure safety.
While it may be tempting to skip the thawing step with frozen soups and stews, taking the time to properly thaw and then gently reheat on the stovetop is worth it for the best flavor, texture, and safety.
Summary
- Thawing frozen soups, stews, and chilis fully before cooking is recommended for food safety and proper cooking.
- Trying to cook frozen can lead to uneven cooking temperatures and undercooked ingredients.
- Thaw overnight in the fridge, in cold water, or use the microwave defrost setting.
- Cooking without thawing can make vegetables mushy and meats rubbery.
- If cooking frozen, use small batches, stir frequently, and boil for at least 15 minutes.
- Check internal temperatures in several spots with a food thermometer.
- For best results, take the time to thaw soup mixtures properly before reheating.
Nutrition Information per Serving of Homemade Chicken Noodle Soup
| Nutrient | Amount |
|---|---|
| Calories | 175 |
| Total Fat | 5g |
| Saturated Fat | 1.5g |
| Trans Fat | 0g |
| Cholesterol | 25mg |
| Sodium | 460mg |
| Total Carbohydrate | 19g |
| Dietary Fiber | 2g |
| Total Sugars | 3g |
| Added Sugars | 0g |
| Protein | 12g |
Nutrition information is based on a 1 cup serving size of homemade chicken noodle soup made with egg noodles, chicken breast, carrots, celery, onion, chicken broth, salt, pepper, parsley. Actual nutrient amounts will vary depending on specific ingredients used.
Tips for Freezing and Reheating Leftover Soup
To safely save leftover soup for later, follow these tips:
Freezing
- Cool soup completely before freezing, within 2 hours of cooking.
- Transfer to airtight, freezer-safe containers, leaving 1-inch headspace.
- Label containers with soup name and freeze-by date (3-6 months).
- Freeze soup in single or family-sized portions for easy reheating.
- Stir in a little extra thickener like cornstarch if soup seems thin.
Reheating from Frozen
- Thaw freezer bags of soup in the refrigerator overnight before reheating.
- For containers, place in refrigerator overnight or immerse in cold water if in a hurry.
- Microwave individual portions, stirring occasionally, until hot and steaming.
- For larger amounts, heat on the stovetop over medium-low, stirring frequently.
- Bring soup to a boil and cook for an additional 2-3 minutes before serving.
- Add any additional ingredients like noodles, rice or dairy after reheating if not already included.
Following proper freezing and reheating methods will ensure leftover soup stays safe and delicious for several months.
Common Questions about Cooking Frozen Soup
Is it safe to cook frozen soup in a Crockpot?
Yes, using a Crockpot or slow cooker to cook frozen soup can be a safe method. The key is to cook the soup on low for the full recommended time as if starting with a thawed soup. The longer cook time allows for gradual thawing and thorough cooking.
Can you cook frozen soup in an Instant Pot?
It is possible to cook frozen soup in an Instant Pot. Select a slow cook or pressure cook setting and cook frozen soup for the full recommended time as if starting with thawed soup. The Instant Pot will safely thaw and heat the soup.
What happens if you cook frozen soup on the stove?
Trying to cook frozen soup on the stovetop runs a higher risk of uneven cooking since the outer edges will heat faster than the frozen center. This could lead to undercooked soup in parts of the pot. Thawing first allows even stovetop cooking.
Is it okay to cook frozen vegetable soup without thawing?
Cooking a simple frozen vegetable soup without thawing may pose a lower safety risk than heartier soups with meats. However, for the best texture and flavor, it is still advisable to thaw vegetable soups completely before reheating on the stovetop.
Can you put frozen soup directly in the oven?
It is not recommended to bake frozen soup straight from the freezer. The oven will heat the outer edges before the center thaws, leading to uneven cooking. For food safety and best results, thaw soup first when reheating in the oven.
Is it safe to microwave frozen soup?
Microwaving individual portions of frozen soup can be a safe option for a quick lunch or dinner. Heat the soup on half power, stop to stir occasionally, and check that it is fully heated through. Larger quantities may cook unevenly.
Conclusion
Cooking frozen soups, stews, and chilis without thawing first is generally risky from a food safety standpoint, as well as for achieving optimal texture. For best results, soups should be thawed fully in the refrigerator before being reheated on the stovetop or in the oven.
While it is possible to cook frozen soup in some instances, such as in a slow cooker or Instant Pot, extra care must be taken. If you do opt to cook frozen soup, boil it vigorously for at least 15 minutes and check internal temperatures with a thermometer.
Following proper thawing and reheating methods for frozen soups ensures you can safely enjoy delicious leftover soup for months after cooking.