Can You Reheat Soup?
Written by Jordan Morley · Reviewed against FSA/NHS reheating guidance · Last updated 28 October 2026
Yes, you can reheat soup — bring it fully to a simmer/boil, stirring, and reheat only once.
What makes it safe (or not)
Sauces and liquids are actually among the safest things to reheat, because you can stir them and see the whole volume steaming and bubbling, which shows it is hot all the way through. The standard rules still apply: cool within 2 hours of cooking, refrigerate, and reheat once only. Cream- and egg-based sauces need gentler heat to avoid splitting, but must still get piping hot throughout.
You can also check the calorie content of soup alongside its safety information.
How hot? 'Rolling boil' or 'steaming hot'
| Source | Reheating soup |
|---|---|
| USDA FSIS (31 Jul 2020, US) | Bring soups, sauces and gravies to a rolling boil; reheat leftovers to 165°F (74°C) as measured with a food thermometer |
| Birds Eye (UK) | Piping hot, about 75°C for 2 minutes; the method matters less than reaching that temperature |
| Which?, 17 Dec 2025 (UK) | Soups are a hob job; reheat until 'steaming hot all the way through with no cold spots'; reheat once |
| Food Standards Agency research page (2023) | No household time or temperature; 'steaming hot throughout' |
The US and UK numbers are the same temperature (165°F is about 74°C, and 75°C is the figure used in the UK sources). The only real difference is that the USDA asks for a rolling boil for liquids. Stirring a pot over a medium heat until it steams and bubbles all the way through satisfies both. We say that boiling the whole pot lets you see it is hot throughout; we do not claim it guarantees safety, and it does not rescue soup that sat out (see soup left out overnight).
From the fridge, from frozen, from the microwave
| Starting point | What the sources say |
|---|---|
| From the fridge | Hob, stirring often. In the microwave, stir and rest halfway so there are no cold spots (Which?) |
| From frozen | Tasting Table: reheat directly in a saucepan or microwave without thawing, which takes longer; or thaw first in the fridge. Jamie Oliver: add 20 to 30 minutes to the cooking time for food reheated from frozen and make sure it is piping hot throughout |
| Thawed in the microwave | Penn State Extension: if soup is defrosted in the microwave, it should be heated and eaten immediately |
Back in the fridge or not?
| Source | Reheated leftovers |
|---|---|
| Food Standards Agency (via Which? and High Speed Training) | Reheat only once |
| Tasting Table, 25 Feb 2024 (US) | Reheated or thawed soup can go back in the fridge for up to four more days |
We follow the UK line. Reheat only the portion you will eat and freeze or fridge the rest unheated. See freezing leftover soup and how long leftover soup lasts in the fridge.
Sources checked
Everything in the sections above was checked against these pages on 28 October 2026.
- USDA FSIS: Leftovers and food safety (last updated 31 July 2020) — soups and sauces to a rolling boil; 165F with a food thermometer
- Birds Eye: Making the most of your frozen leftovers (no date shown) — about 75C for 2 minutes; the method matters less than reaching that temperature
- Jamie Oliver: Money-saving freezer tips (no date shown) — from frozen add 20-30 minutes; piping hot throughout
- Which?: Revealed, the best ways to reheat your takeaways (17 December 2025, Tom Morgan) — soups on the hob; steaming hot all the way through; stir and rest in the microwave
- Food Standards Agency research report: Not reheating leftovers until steaming hot throughout (published 31 October 2023; not consumer guidance) — steaming hot throughout; no household time
- Tasting Table: How long you can store homemade soup in the fridge and freezer (Austin Havens-Bowen, 25 February 2024; cites USDA) — reheat from frozen without thawing; back in fridge up to four more days (US)
- Penn State Extension: Preserving soup safely (updated 13 October 2025) — microwave-thawed soup heated and eaten immediately
- High Speed Training (UK): How many times can you reheat food safely? (Kristin Guzder; published 4 June 2021, modified 14 May 2025) — FSA recommends reheating only once
How to reheat soup safely
- Refrigerate soup within 2 hours of cooking; use within 2 days.
- Reheat in a pan over medium heat, stirring regularly.
- Bring it to a full simmer — every part piping hot — or 75°C (165°F) if using a thermometer.
- Serve immediately; discard leftovers rather than reheating twice.
As an Amazon Associate, CJ Affiliate and AWIN publisher we earn from qualifying purchases. Links below are affiliate links.
Reheat with confidence
Microwave plate cover
Traps steam so food heats evenly — the main cause of cold spots is dry heating.
Check Price →Meal prep containers
Shallow, microwave-safe portions cool faster and reheat more evenly.
Check Price →Links open your local Amazon store. We may earn a small commission at no extra cost to you.
Want to know exactly what's in your food? Our ingredient checker covers E-numbers, allergens and vegan status.
More kitchen essentials
Oven thermometer
Oven temperatures drift — a thermometer keeps cooking accurate.
Check Price →Soup: the other answers on this site
| Question | Short answer (links to the full page) |
|---|---|
| Left out overnight | No — throw it away (limit about 2 h) |
Common questions
Can you reheat soup twice?
No — reheat once only. Freeze in portions if you won't use it all.
What is the best way to reheat soup?
Heat it in a pan over a medium heat, stirring, and bring it to a gentle simmer so the whole pot is bubbling and piping hot. In the microwave, cover and stir every minute or so, because microwaves heat unevenly and leave cold spots.
Can you reheat soup in the microwave?
Yes — in bursts, stirring between each, until it's bubbling throughout. Stirring is essential because microwaves heat liquids unevenly.
Why did my soup split when reheated?
Cream and egg-based sauces split under fierce heat. Reheat gently, stirring constantly — the safety requirement (piping hot) is the same, it just takes a little longer at lower heat.
Can you freeze soup instead?
Most sauces freeze well for 2–3 months. Defrost in the fridge and bring fully to a simmer to serve — that counts as your one reheat.
How long can I keep leftover soup before reheating?
Within 2 days in the fridge is the NHS/FSA advice for cooked leftovers (the US USDA allows 3–4 days). Cool it within 1–2 hours of cooking and keep the fridge at 5°C or below.
Can I freeze soup instead of reheating it?
Yes. Cooled promptly and frozen in portions, it keeps for around 2–3 months for best quality (USDA FoodKeeper), and stays safe beyond that. Defrost in the fridge, then reheat once until piping hot. See our freezing guide for the details.
Does soup have to boil to be safe to reheat?
The USDA asks for a rolling boil for soups and sauces. UK sources we read say steaming hot all the way through, about 75°C. Bringing the pot to a steaming, bubbling simmer while stirring meets both.
Can I reheat soup in the microwave?
Yes. Which? says to stir and rest halfway because microwaves leave cold spots, and Penn State says soup thawed in the microwave should be heated and eaten immediately.
Related answers
Primary source: FSA/NHS reheating guidance.
General information only, not medical advice: see the medical disclaimer. Feeling unwell after eating something? Contact NHS 111 or your GP.