All About The Soup uses only PBA free, microwave safe containers.<\/p>\n
There are a few ways to defrost your soup. The best and safest way is to defrost in your refrigerator overnight.<\/p>\n
Or you can place your frozen soup container in a bowl or sink of hot water. Make sure the water line does not touch the lid. Leave in water for 5 to 10 minutes, until the soup separated from the sides of the containers.<\/p>\n
Stove Top:<\/strong> Open the container and invert its content into a soup pot. *A double boiler works best if you have one. Heat the soup on low heat, stirring every few minutes until desired temperature.<\/p>\n Microwave:<\/strong> Open the container and invert its content into a microwave safe bowl. (you may use the container for the microwave, although we prefer to use glass or porcelain bowls) Partially cover the bowl and heat on low heat for 2 to 3 minutes, until soup is at desired temperature.<\/p>\n Stove Top:<\/strong> Open the container and invert its content into a double boiler. Heat on medium, stirring every few minutes until soup has reach desired temperature.<\/p>\n Microwave:<\/strong> Open the container and invert it into a microwave safe bowl. Partially cover and heat on low heat for 2 minutes blasts. Between each blast, use a wooden spoon to try to break up the block of frozen soup so that it thaws evenly. Heat until soup has reached desired temperature.<\/p>\n <\/p>\n Cook the soup within a day or 2 after it is thawed. Our soups are preservative free. Keep refrigerated after thawing.<\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Thawing & Heating Tips All About The Soup uses only PBA free, microwave safe containers. Thawing the soup There are […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-269","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/allaboutthesoup.com\/new\/wp-json\/wp\/v2\/pages\/269","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/allaboutthesoup.com\/new\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/allaboutthesoup.com\/new\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/allaboutthesoup.com\/new\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/allaboutthesoup.com\/new\/wp-json\/wp\/v2\/comments?post=269"}],"version-history":[{"count":4,"href":"https:\/\/allaboutthesoup.com\/new\/wp-json\/wp\/v2\/pages\/269\/revisions"}],"predecessor-version":[{"id":273,"href":"https:\/\/allaboutthesoup.com\/new\/wp-json\/wp\/v2\/pages\/269\/revisions\/273"}],"wp:attachment":[{"href":"https:\/\/allaboutthesoup.com\/new\/wp-json\/wp\/v2\/media?parent=269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Heating from Partially Frozen<\/h4>\n