How often do you get the craving to have a bowl of soup immediately. And especially if you have frozen soups in single serving portions, it can be a pain if you need to defrost them first. Here is what to do when you want to have soup now, instead of tomorrow.

If the soup is a cream-based soup, pour it into a saucepan and cook over the lowest heat setting (ie. minimum or 1). You need to stir frequently to ensure the cream blends properly after being frozen, as well as to keep it from burning and thawing properly.

Some other soups can be thawed in this method, but usually thinner soups, not something that is more similar to stew with larger pieces, since chances are pretty high that those pieces will still be cold in the center even when the rest of the soup seems hot.