Soup is generally easy to prepare in bulk, making it a convenient freezer food. Most soups and stews retain their flavour and quality for up to two to three months in the freezer. You have several options for methods of defrosting and reheating your soup before you eat it. The primary difference between these methods is the amount of time they take. The shorter methods take more attention, but work fine if you didn't plan ahead and start thawing the soup the night before you wish to eat it.
Transfer your frozen soup from the freezer into your refrigerator the day before you wish to consume it. This is the ideal method, as it allows the soup to thaw gradually. By the time you are ready to use it the next day, it should be fully thawed and ready to reheat.
Put the soup in an airtight bag and put the bag into a container of cold water. This method thaws the soup more quickly than the refrigerator method, but may still take several hours. Change the cold water every half hour or so during this period to ensure it stays cold.
Transfer the frozen soup to a microwave-safe container if you do not have time to thaw it in the refrigerator or in cold water. Microwave it on "Low" or approximately 30 per cent power until it is fully defrosted.
Reheat your defrosted soup in the microwave at full power or in a pot or saucepan on the stove. Stir frequently while reheating in either method to ensure the soup heats evenly rather than staying cool or lukewarm in certain areas.