Preparation & Heating
Like any frozen product, your soups should be thawed before heating.
Once your soup arrives, freeze, refrigerate, or prepare immediately.
When thawing your soup, it's best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature — at 40 °F or below for 1-2 days. There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave. If you are in a hurry, it's also safe to cook soup from the frozen state in a pot on stove top.
To heat soup on stovetop, carefully pour soup into a medium pot (makes up to 2 cups). Warm on medium heat until lightly broil, stirring occasionally. Please be cautious when tasting soup due to high temperature.
To microwave, pour soup into a microwave-safe bowl. Microwave on high, preferably covered, for 3-5 minutes if fully thawed and 5-8 minutes if semi-thawed. Stir and test for preference. You may need additional time accordingly.
The USDA recommends heating soup to 165 degrees for safe consumption.
Your soup is safe to refreeze leftovers. The USDA recommends that thawed food be refrozen within 3-4 days.
Soup Texture, Taste and Appearance:
Your soups like other frozen foods will likely look different when frozen than when it is ready to be consumed. This is largely due to ice particles that are formed during the freezing process. Once heated, the soup will return to its original texture and look. Please bear in mind that the freezing process may slightly alter the taste of your soup. Add your preferred salt option to enhance taste if applicable.
* The Red Peas Soup may appear clumpy and dark at first sight. Once heated, it will return to a rich light burgundy/brownish' colored broth that's rich in texture, taste and flavor.