Transfer the frozen soup or sauce to the refrigerator. Leave in its container and let defrost around 24-48 hours. This gradual thawing process will keep it at a safe temperature. Even if the item is still a bit frozen in the middle, go ahead and heat however you normally do! Heat to 165 degrees to serve.

*The refrigerator method takes the longest, so if you’re in a rush, skip to the Stovetop or Microwave method! 

Place frozen container, with lid still tightly on, under running water for several minutes to loosen sides. Then transfer into a pot on the stove, covered, and heat on low, monitoring closely and stirring regularly to prevent burning. This method takes about 20 minutes. Heat to 165°F to serve. Do not boil, especially products that contain dairy!  Be sure to stir briskly to restore creamy consistency.

Place frozen container, with lid still tightly on, under running water for several minutes to loosen sides. Transfer to a microwave-safe dish (do not microwave in container) and warm using defrost setting or low power mode. Pause microwave every few minutes to stir thoroughly. Be cautious not to overheat, as microwaves do not always distribute heat evenly. After mostly defrosted, use medium or high setting, and heat to 165°F to serve. Do not boil, especially products that contain dairy! Be sure to stir briskly to restore creamy consistency

No, defrosting soup on the countertop is not recommended, as it exposes the soup to a temperature where bacteria can multiply quickly, risking foodborne illnesses.