Cooked SoupShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedUnsafe
Cooked soup should not be stored at room temperature for extended periods due to rapid bacterial growth.
Refrigerator
3-4 days
Refrigerate cooked soup promptly within 2 hours after cooking. Store in shallow, airtight containers to facilitate rapid cooling.
Freezer
2-3 months
Freeze cooked soup in airtight freezer-safe containers or heavy-duty freezer bags. Label with the date of freezing. Thaw in the refrigerator, under cold running water, or in the microwave.
Signs of Spoilage
- Sour or off odor
- Mold growth
- Cloudy appearance (if it was clear)
- Fizzy or bubbly texture
- Unusual taste
Room Temperature Safety
40°F–140°F
Perishable food, including cooked soup, should not be left out at room temperature for more than 2 hours. If the ambient temperature is above 90°F (32°C), the limit is 1 hour. Discard any soup left out longer than these times.
Safe Handling
Reheat all leftovers, including soup, to an internal temperature of 165°F (74°C).
Bring soup to a rolling boil when reheating on the stovetop.
Cool hot soup rapidly before refrigerating or freezing by dividing it into small portions or placing the pot in an ice bath.
Avoid cross-contamination by using separate utensils and cutting boards for raw ingredients and cooked soup.