Soup Reheating Temperature: 165°F — Stovetop & Microwave Guide
Reheating soup is straightforward — bring it to a vigorous simmer — but the details matter for both food safety and quality. The primary risk with improperly reheated soup is that the center never reaches a safe temperature while the edges boil. Stirring, either on the stovetop or during microwave reheating, is the fix.
The Target: 165°F (74°C) Throughout
The USDA requires all reheated perishable foods — including soup — to reach 165°F (74°C) internal temperature. This kills bacteria that may have grown during refrigerator storage (Listeria, which grows at refrigerator temperatures, is a particular risk).
For soup, this means:
- Stovetop: A rolling boil or vigorous simmer throughout the pot
- Microwave: 165°F at the center, not just the edges (stirring is mandatory)
- Slow cooker: Not recommended for reheating — heats too slowly through the danger zone
Stovetop Reheating
Stovetop reheating is the most reliable method for soup, especially chunky soups with meat or dense vegetables.
- Pour soup into an appropriately sized saucepan (it should fill at least halfway — too large a pan means thin layer heating unevenly)
- Heat over medium to medium-high, stirring every 2–3 minutes
- Break apart any congealed fat or solidified broth lumps as it warms
- Once the soup reaches a vigorous simmer, reduce to low and serve
- For chunky soups, verify the center of meat pieces with a probe thermometer — they may trail behind the liquid
| Soup Type | Stovetop Time (from fridge) |
|---|---|
| Clear broth soups | 4–6 minutes |
| Creamy / dairy-based soups | 5–8 minutes (low-medium heat to prevent scorching) |
| Chunky meat soups/stews | 8–12 minutes, with frequent stirring |
| Thick bean or lentil soups | 8–10 minutes, add water if needed to prevent sticking |
Microwave Reheating
Microwave reheating is fast but requires active attention — microwaves heat unevenly, leaving cold pockets in the center while edges boil.
Technique:
- Use a microwave-safe bowl (glass or ceramic)
- Cover with a damp paper towel or microwave-safe lid (vented)
- Heat on high for 1–2 minutes
- Stir thoroughly — move food from the edges to the center
- Heat for another 1 minute
- Stir again and check the center temperature
- Rest 1 minute before eating — heat continues distributing after the microwave stops
Do not leave a plastic storage lid on soup while microwaving — many storage container lids are not microwave-safe and can warp, crack, or release chemicals. Always use a microwave-safe cover.
Soup Storage Times
| Soup Type | Fridge (≤40°F) | Freezer (0°F) |
|---|---|---|
| Meat/chicken-based soup | 3–4 days | 2–3 months |
| Fish/seafood chowder | 3–4 days | 2 months |
| Vegetable soup | 3–5 days | 2–3 months |
| Bean/lentil soup | 3–5 days | 4–6 months |
| Cream-based soups | 3–4 days | 1–2 months (texture may separate) |
Cooling Soup Properly Before Storing
Before any reheating can happen safely, the initial cooling must be done correctly. A large pot of hot soup moved directly to the refrigerator can take 12+ hours to cool, leaving the center in the danger zone for hours.
Rapid cooling method:
- Divide into shallow containers (2 inches or less deep)
- Ice bath: Place containers in a sink filled with ice water, stir frequently
- Refrigerate once cooled to below 70°F (within 2 hours of cooking)
See our cooling food safely guide for the full two-stage cooling process.
Frequently Asked Questions
What temperature should soup be reheated to?
Reheat soup to 165°F (74°C) internal temperature, per USDA guidelines. On the stovetop, this means bringing the soup to a rolling boil or vigorous simmer (which exceeds 165°F). In the microwave, heat on high in 1–2 minute intervals, stirring between each interval, until steaming throughout and a thermometer reads 165°F in the center.
How do you reheat soup safely on the stovetop?
Pour the refrigerated soup into a saucepan over medium-high heat. Stir frequently to prevent sticking and to distribute heat evenly. Bring to a vigorous simmer or rolling boil — this ensures the entire contents have exceeded 165°F (74°C). Once at full simmer, reduce heat and serve. Total time from fridge to 165°F is typically 5–10 minutes for a quart of soup.
How long is homemade soup safe in the fridge?
Homemade soup (containing meat, poultry, or seafood) is safe in the refrigerator for 3–4 days at 40°F (4°C) or below. Vegetable-based soups last 3–5 days. After 4 days, freeze it — soup maintains quality for 2–3 months in the freezer. Always cool soup rapidly before refrigerating (use shallow containers and an ice bath).
Is it safe to reheat soup more than once?
The FDA says soup is safe to reheat multiple times as long as it reaches 165°F (74°C) each time. However, quality degrades significantly with each reheat cycle — texture and flavor suffer. The best practice is to reheat only what you plan to eat. Store leftover soup in small individual portions rather than one large container.
Can you reheat soup in the container it was stored in?
For microwave reheating: transfer from non-microwave-safe containers (most takeout containers, metal lids) to a microwave-safe bowl. Glass and ceramic containers are ideal. For stovetop: always use a saucepan — never heat a plastic storage container on the stove. Leave the lid slightly ajar when microwaving to allow steam to escape and prevent pressure buildup.