Soup can potentially last up to 7 days when properly stored in the refrigerator. However, the exact shelf life depends on several factors. These include the type of soup, ingredients used, storage container, temperature of the fridge, and how many times it has been reheated.
What determines how long soup lasts in the fridge?
There are several key factors that determine how long soup will last refrigerated:
Type of soup
– Cream-based soups with dairy products will spoil faster than broth-based soups. The dairy curdles and spoils more quickly.
– Soups with meat and seafood also tend to have a shorter fridge life of 3-4 days. The proteins are more prone to bacteria growth.
– Vegetable-based and tomato-based soups last the longest, around 5-7 days. The high acidity from tomatoes inhibits bacterial growth.
Ingredients used
– Fresh vegetables and herbs deteriorate faster than cooked ones. So homemade soup with raw veggies may only last 3-5 days.
– Soup with pre-cooked ingredients like canned beans, broths, etc. will have a longer shelf life of up to 7 days.
– Adding pasta, rice or potatoes reduces how long soup stays fresh. Starch-heavy ingredients spoil faster.
Storage container
– An airtight container is ideal for preventing contamination, spillage, and preserving freshness.
– Transferring soup to a shallow container spreads it out and cools it down faster in the fridge. This prevents bacteria growth.
– Soup left in the cooking pot may only last 3-4 days. The metal absorbs flavors and affects taste.
Temperature
– Fridge temperature should be set below 40°F/4°C to slow down spoilage. Soup lasts longer at consistent cold temperatures.
– The temperature in door shelves and crisper drawers fluctuates. Store soup in the main compartment.
– Letting soup cool down before refrigerating helps it last longer. Don’t put piping hot soup straight into the fridge.
Reheating
– Each time soup is reheated, it loses some freshness. Reheated soup should not be left at room temperature for more than 2 hours before refrigerating again.
– Limit reheating to just once or twice for maximal shelf life. The starch crystals break down and ingredients deteriorate in quality with each reheat.
How to tell if refrigerated soup has gone bad?
Here are signs that soup has spoiled and is unsafe to eat:
Appearance
– Mold growth – fuzzy spots or film floating on the soup or along the sides of the container. Discard immediately if mold is seen.
– Separation – the liquid looks curdled with pools of fat or liquid on top.
– Unnatural color – the soup has changed into an odd or grayish color.
Texture
– Extremely thick consistency like pasta sauce. It should be pourable like a liquid.
– Excessively watery soup with veggies and meat all sunk to the bottom.
– Slimy, ropey or sticky texture when stirring indicates bacterial overgrowth.
Smell
– Sour, fermented or yeasty odor signals spoilage.
– Ammonia smell means protein has broken down.
– Rotten egg odor indicates presence of sulfur-based bacteria.
Taste
– Odd tangy, bitter, or acidic taste different from the original flavors.
– Metallic, chemical, or soapy taste due to bacterial waste products or rancid fats.
– Flat, bland taste with reduced depth of flavors.
Tips to make soup last 7 days in the fridge
Here are some tips for maximizing refrigerator soup shelf life:
– Use pre-cooked ingredients like roasted veggies, canned beans, and carton broths instead of raw ingredients.
– Avoid adding dairy products like milk, cream, sour cream which cause soup to spoil faster.
– Quickly chill soup in an ice bath before refrigerating.
– Divide into small, shallow containers for fast cooling in fridge.
– Store soup in airtight glass or plastic containers instead of metal pots. Avoid overfilling container.
– Place soups on central fridge shelves, not in the door. Maintain 40°F/4°C temperature.
– When reheating, bring to a full boil before eating. Never reheat more than once or twice.
– Use clean utensils each time to avoid cross contamination. Don’t leave sitting out more than 2 hours.
– Check frequently for signs of spoilage like odor, color changes, or mold. When in doubt, throw it out.
Shortest to longest lasting refrigerator soups
Here is a general ordering of soup types based on fridge life, from shortest to longest lasting:
| Soup Type | Fridge Life |
|---|---|
| Cream-based soups | 3-5 days |
| Seafood soups | 3-5 days |
| Soup with raw vegetables | 3-5 days |
| Meat-based soups | 3-5 days |
| Soup with pasta/rice | 5-6 days |
| Vegetable soup | 5-7 days |
| Tomato-based soup | 5-7 days |
How to freeze and store soup long term
To extend the shelf life of soup for several months, freezing is recommended. Here are some tips:
– Cool soup completely before transferring to freezer bags or containers. Freeze in portion sizes easy to reheat.
– Leave 1⁄2 inch headspace for expansion. Squeeze out excess air and seal bags tightly.
– Label bags with type of soup and date. Use freezer tape rather than markers which can run.
– Optimal freezer temperature is 0°F/-18°C or below. Freezer burn occurs at higher temperatures.
– Avoid freezing cream-based and potato-based soups which don’t hold up well. The texture changes.
– Most soups can be frozen for 2-3 months before quality declines. Tomato-based soups can go for 6 months.
– Thaw frozen soup overnight in fridge before gently reheating on the stovetop or in microwave.
Conclusion
In most cases, soups that are prepared and handled properly will last up to 7 days when stored in an airtight container in the refrigerator. Maximum fridge life depends on the ingredients, storage method, container used, and temperature. Signs of soup going bad include mold, odd textures, separation, and unpleasant smells or tastes. To extend shelf life up to several months, soup can be frozen in portion sizes for long term storage. Following the above guidelines will help keep refrigerator soup safe and appetizing to eat for a week.