Cooling down homemade soup

[healthadvice123]

Dh made big batch soup , we put into smaller containers and left on counter for 1.5 hrs to cool with back door open. Then places in fridge as some atill quite warm, putting on ice blocks from freezer, now been in fridge hr and soup still not fridge cold, tepid is the temp i would describe. I read needs to be cooled in 2 hrs ? Will soup be ok. Its not fridge temp bit not as warm as room temp either. Any tips on cooling down quicker next time

It'll be fine.

I normally leave it in the pot all day after I've made it ( so 8-10h?!) I thought that was ok and we've never been sick!

Next time, fill your sink with cold water, up to 5-10 cm below pot size and you put the pot in it.
You can put warm food in fridge. In some cases, such as rice, you have to, to prevent food poisoning.

It doesn't matter if it takes a bit longer than 2 hours. The best way to cool it down is to stand the pot in a washing up bowl of cold water with a bit of ice in. Much faster than using just ice or putting in the fridge (which will also be bad for the fridge).

I just pop it in the freezer still warm (assuming I'm freezing it, which I usually am). Never caused a problem. Just don't put it in very hot on top of any frozen meat.

I put it into individual pots and into the beer fridge

The best way is to go into fridge as soon as you’ve finished eating a bowl- so say 20mins after turning off the heat on it.

Modern fridges can handle hot foods being put into them without risking other foods in the fridge spoiling. The advice to cool before putting in the fridge is not only outdated, but risky for food hygiene.

Whatever you do, do not leave in the pot “all day” “8-10hrs” as a pp stated. Yes medieval peasants would do that and not everyone got sick but many did get food poisoning and die. The poster that has done that and “never got sick” has been playing food roulette and is mistaking a run of good luck for good sense.

I agree with another poster. I cool things down, by sitting them in a larger bowl or pot of cold water. I thought this was a common, basic thing to know? Water conducts cold and heat quicker than air, so sitting the soup bowl in another bowl with cold water, will cool it quicker than sitting on the counter! You might need to change the water a few times, because it warms up as it removes the heat from the hotter bowl.

Put a lid on the pan and leave it outside for an hour then decant to freeze.

I leave it on the stove overnight. It’s always been fine.

It will be fine. But to cool it quicker, put the container of soup in a sink full of cold water. You could add ice cubes to the water or run water over the top if you've got a lid on it.

Thanks for all the tips. It was done in a huge saucepan but next time will try cold water in sink method if it fits and then into smaller pots and then into fridge quite quickly. Leaving out it just never really cooled quick enough despite me having back door open to cool down the kitchen. Most of it will only be microwaved to heat up so not boiling again so wanted to be sure it would be ok.

I put mine outside and give a stir every now and again. Obviously only good in winter ...

I made some today. As soon as I turned the pan off, I whizzed it with the stick blender, portioned into five tubs, left the tubs about an hour on the side (no heating on today, so about 15deg in the kitchen) then popped the lids on and put in the fridge. Will probably use all five this week.
Spicy sweet potato and parsnip.

My tip is to use less water when you make the soup. Then liquidise and add cold water to adjust the thickness.