Freezing soup: have I done this right?

[FringeEvent]

I'm a bit confused about food safety! Could someone please help?

We had a lots of leftover vegetables (cooked) after a big meal on Christmas Eve, so I piled the lot into one bowl with some clingfilm over the top and left it in the fridge overnight and throughout Christmas Day. This morning I've whizzed them up in the blender with a little bit of just-made stock from a cube, plus some water straight from the cold tap to thin it out a bit, and put it in the freezer as single portions in freezer bags which I intend to reheat from frozen on the hob or in the micro as and when I need them.

What I want to know is whether I should have 'cooked' the soup on the hob before freezing it, or would this not have achieved anything? And when reheating it, as long as I bring it up to a simmer for a couple of minutes is this all good and safe to eat?

Thank you!

You should be OK, the general rule I have always gone by is that you don't reheat more than twice.(more important with a protein based soup)

So you've done just the right thing, cooked once as whole veggies & then reheated when you defrost the soup make sure it's thoroughly hot....yummy!

I've got a load the same must remember to whizz them up before we head off to Grandmas!

Thanks Bossy!