How to Reheat Soup: The One That Is Fine in a Microwave
Soup is the most forgiving thing you can put in a freezer. It is already liquid, so there is no texture to ruin, no crust to sog and no protein to overcook. It is genuinely fine in a microwave, which is not something we would say about most of the menu.
There is one exception, and it is worth knowing which one before you press start.
At a glance
- Stove
- Low heat, 7–8 minutes from defrosted
- Microwave
- 4 minutes from defrosted, 7 from frozen
- The exception
- Roasted Cauliflower & Comté is stove only
- The trap
- High heat catches the base and scorches it
The stove method
Better than the microwave, and not by much, but worth it if you are already standing there.
- Defrost overnight in the fridge.
- Pour into a suitably sized pot and start on a low heat.
- Heat gently until piping hot, about 7 to 8 minutes, stirring occasionally.
- If it has thickened in the freezer, loosen with a splash of water or stock.
Starting low matters more than it sounds. Soup is thick enough to sit still against the base of the pot, so on a high heat the bottom layer scorches before the top is warm — and burnt soup cannot be rescued.
The microwave method
Four minutes from defrosted, seven from frozen. Cover it, and stir halfway through. The covering is not fussiness — uncovered soup at full power redecorates the inside of the microwave.
The times, by soup
| Soup | Method | Notes |
|---|---|---|
| Pumpkin Soup · $16 · serves 2 | Stove 7–8 min, or microwave 4 min | Vegetarian, gluten free |
| Potato & Leek Soup · $16 · serves 2 | Stove or microwave | Gluten free. Marco Pierre White |
| Roasted Tomato & Red Pepper · $18 · serves 2 | Stove or microwave | The one fully vegan dish on the menu |
| Carrot, Ginger & Brown Butter · $16 · serves 2 | Stove or microwave | Vegetarian |
| Roasted Cauliflower & Comté · $22 · serves 2 | Stove only | Vegetarian. See below |
Why the Comté one is different
Roasted Cauliflower & Comté is specified for the stove only, and the reason is the cheese. A microwave heats unevenly and in patches, and melted cheese in a soup will split into strings and oil where it gets too hot. On the stove you can keep the whole pot moving at a low temperature, which holds it together. It is the one soup worth getting a pot out for.
A note on soup and “light”
Worth saying, because it surprises people. Soup is not automatically the lighter choice. The Potato & Leek carries 16.5 g of saturated fat a serve — more than three times the green chicken curry — because a proper potato and leek soup is built on cream.
That is not a criticism of the soup, which is excellent. It is a reason to read the panel on the product page rather than assume. The full numbers for the range are in our honest look at the nutrition.
Common questions
Can I reheat soup from frozen?
Yes — soup is one of the few things that genuinely tolerates it. Seven minutes in the microwave, or low and slow on the stove with regular stirring. Defrosted is still faster and more even.
Is the microwave really fine for soup?
For most of them, yes. Cover it, use four minutes from defrosted and stir halfway. The exception is the Roasted Cauliflower & Comté, which is stove only because the cheese will split.
My soup separated. What happened?
Too much heat, too quickly, on a cream or cheese-based soup. Take it off the heat and stir steadily — it will usually come back. Start on a low heat next time.
Why did the bottom catch?
Soup is thick enough to sit against the base of the pot rather than circulate. On a high heat the base scorches before the top warms. Low heat and an occasional stir prevents it entirely.
Can I refreeze soup I have defrosted?
No. Keep it in the fridge and finish it within a couple of days instead.
Sources
- Reheating times and methods as published on each Providoor product page
- Food Standards Australia New Zealand (FSANZ) — safe defrosting and reheating