In this article, we will answer the question “How long can tomato soup last in the fridge?”, and how to freeze, thaw and reheat tomato soup?
How long can tomato soup last in the fridge?
Continuously refrigerated tomato soups stay fresh for 3-4 days in the fridge. Once opened, transfer the canned or packaged tomato soup to a rigid glass or plastic air-tight container.
How long can tomato soup last in the freezer?
Homemade tomato soup lasts about 4-6 months in the freezer if stored correctly. However, frozen homemade tomato soups are best consumed within 1 month of storage.
Thawed and reheated tomato soup can be safely kept in the fridge for an additional 3-4 days only. It is not recommended to refreeze tomato soup especially if it contains dairy ingredients like cream or milk.
How to freeze tomato soup?
Freezing homemade soup
- Prepare the soup as per the recipe instructions. Let the soup cool down completely.
- Transfer the cooled tomato soup to a good quality air-tight container, leaving a 2-inches headspace. This headspace allows the soups to expand while freezing.
- Secure the lid of the container. Put a clear label on the container. This way, you can keep track of the shelf-life of the frozen tomato soup.
- Put it in the freezer.
Freezing store-bought tomato soup
If you have leftovers of the store-bought tomato soup and you do not know what to do with it, do not fret as we have got you covered.
Store-bought tomato soup can be frozen using the same method as detailed above. Just make sure you let the soup cool before you pack it away in the air-tight container.
If you do not let the steam escape, it will collect inside the storage container and lead to spoilage.
Cooking and freezing tips
Cream or milk does not freeze well. Therefore, it is recommended to skip these ingredients in the preparation of the homemade tomato soup and save them for serving.
For added flavor, roast the tomatoes before adding the rest of the ingredients. Moreover, using beef or chicken broth adds more complex flavors to the tomato soup than plain vegetable soup.
If your tomato soup is too runny, you can fix this by adding flavor-neutral croutons. Alternatively, you can use roasted eggplant but they impart a certain flavor of their own as well.
Make sure you carefully reheat your milk or cream-based tomato soup or else it will curdle. To avoid this, always heat the soup on low to medium heat with frequent stirring.
Thawing, and reheating considerations
The safest way to thaw tomato soup is by leaving it in the fridge overnight. Reheat thawed tomato soup on the skillet over low to medium heat. Add the milk or cream at this stage if you skipped it during the making of the soup.
Add a splash of water or broth to adjust the consistency. Alternatively, microwave the thawed soup in the microwave-safe bowl for 15-20 seconds or until warm.
How to make the best tomato basil soup?
- 2 tbsp olive oil
- 1 Vidalia onion
- 3 tomatoes on a vine diced
- 3 garlic cloves crushed
- 28 oz can of peeled whole plum tomatoes
- 2 tbsp all-purpose flour
- 1 cup vegetable broth or chicken broth
- 2 tsp sugar
- ½ tsp crushed red pepper flakes
- 1 tsp dried thyme
- ½ tsp dried oregano
- 2 tbsp fresh minced basil
- Heat oil in a pot over medium heat and saute onions till translucent.
- Stir in the tomatoes and cook until soft. Stir in the garlic and saute until fragrant.
- Add the canned tomatoes. Use a wooden spoon to smash the tomatoes.
- Stir in the all-purpose flour whilst adding vegetable broth little by little.
- Add all the herbs and spices.
- Bring everything to a low boil and simmer it for about 40 minutes with a covered lid.
- Add in fresh basil. Blend everything until homogenous. Transfer the blended soup back into the pot and cook for a few more minutes.
- Blend 1/2 cup of shaved Parmesan with the soup to make it more cheesy and rich.
- Add 1/3 cup of heavy whipping cream to the blended soup for a rich taste and flavor.
|Calories||169 kcal||Fiber||4 g|
|Carbohydrates||25 g||Sugar||14 g|
|Proteins||4 g||Vitamin A||1270 IU|
|Fat||8 g||Vitamin C||36 mg|
|Saturated fat||1 g||Calcium||96 mg|
|Soidum||535 mg||Iron||3 mg|
In this article, we answered the question “How long can tomato soup last in the fridge?”, and how to freeze, thaw and reheat tomato soup?