Properly sealed and refrigerated soup can generally remain safe to eat for 3 to 4 days. The key to ensuring the soup stays fresh and safe during this time is to handle and store it correctly. Here are some guidelines:
Quick Refrigeration: After preparing or purchasing the soup, cool it down as quickly as possible. Divide the soup into smaller portions to expedite the cooling process. You can place the soup in shallow, wide containers or an ice bath to cool it faster.
Airtight Container: Transfer the cooled soup to an airtight container or a sealable plastic bag before placing it in the refrigerator. This helps prevent the absorption of odors and flavors from other foods and minimizes the risk of contamination.
Refrigeration Time: Consume the refrigerated soup within 3 to 4 days for the best quality and safety. If you're unsure about the freshness or safety of the soup, use your senses (smell, taste, and appearance) to assess it before consuming. If it smells off, has an unusual texture, or tastes strange, it's best to discard it.
Freezing for Longer Storage: If you won't be able to finish the soup within the safe refrigeration period, consider freezing it. Soup can be safely frozen for 2 to 3 months. When you're ready to eat it, thaw and reheat the soup thoroughly to kill any potential harmful bacteria.
Reheating Properly: When reheating refrigerated or frozen soup, make sure it reaches a safe internal temperature of at least 165°F (74°C) to kill any bacteria that may have grown during storage.
Always prioritize food safety and proper hygiene when handling and storing soup or any perishable food item. If there are any signs of spoilage or if you're unsure about the safety of the soup, it's best to err on the side of caution and discard it.