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Cooks and food safety people - home made soup storage please?

(4 Posts)
Graphista Tue 27-Oct-20 21:33:55

Have got myself in a pickle!

Been cooking up a storm as had stuff reaching use by date/needing used up

I've made home made soup which I've made umpteen times before but I like it blended and it's still too hot to blend and will probably take a while and it's getting late for making that kind of noise I feel.

Normally I freeze as soon as made, cooled and blended but I think I've got myself in the position I may need to wait until tomorrow to blend.

Can I store it (in the pan?) in the fridge overnight once cooled and blend and freeze tomorrow?

Stupid of me to do it so late at night or rather not planning well as I started around 6 but roasted the veg off first, then sautéed onions added roasted veg and simmered for a while (a long while as I was sorting other batch cooking I got over ambitious!) and now it's 2130!

So - can I chill overnight and freeze tomorrow? It has onions, carrots, peppers, sweet corn and tomatoes in it.

OP’s posts: |
Fairyfellowsmasterstroke Tue 27-Oct-20 21:49:02

Absolutely fine to chill it overnight and blend/freeze tomorrow.

I often put a cool pan in the fridge and tackle it the following day.

EverydayDrudge Tue 27-Oct-20 21:50:26

At this time of year I leave the pan with lid on outside to cool down overnight and blend in the morning.

Graphista Tue 27-Oct-20 21:56:24

Thanks for the responses.

If I put it outside where I am it'd get nicked! grin plus I'm 4 floors up.

But yes I can pop in fridge once cooled and deal with it tomorrow


OP’s posts: |

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