How to defrost and refreeze our soups
We sell frozen soups for convenience. They last for months frozen, but can be ready to eat in minutes - seriously.
Here are our recommended steps:
Remove the quart container from the freezer and run the entire container under hot water for about 30 seconds. This loosens the block from the container, and softens the plastic on the lid so the container can be opened more easily.
Open the quart container and drop the block into a pot that will fit it lying sideways.
Add a little water (about 1/8 cup for a brothy soup, or 1/4 cup for a thick stew)
Turn heat to medium and cover the pot.
Stir frequently (every minute or two) to move the block around, rotate it and get it to melt. For thick stews, be more vigilante, sometimes it can stick and burn if not attended to.
Heat to 165 degrees F. This is a good eating temp and what is recommended for food safety. It should be ready to eat in 10-20 minutes depending on the thickness of the soup or stew, how high you have the heat, and how much you stir.
If you want, you can reportion the soup into smaller sizes and refreeze. Since soup is cooked well and generally broken down, refreezing again has minimal impact, although if you will eat the soup within a few days, refrigerating it will maintain a slightly better texture.
As always, feel free to add garnishes, or other additions to your soup to customize, including more salt. They can be great jumping off points for what your family loves.