Is It Better To Reheat Soup On The Stove Or In The Microwave?

Deciding between the stovetop and the microwave

While both the microwave and stovetop are effective for reheating various types of soup, thin, broth-based varieties like matzo ball soup may benefit most from stovetop heating. These nourishing bowls often need to reach a boil to eliminate harmful bacteria before serving. Thicker soups that include dairy, such as creamy roasted tomato soup, may also fare better on the stove, allowing you to monitor the dish closely as it heats slowly, preventing it from splitting or curdling. To reheat using this method, pour the leftover soup into a pot, stir, and let it simmer for a few minutes. (And yes, we mean simmer—boiling your soup is a significant error.) Once it has cooled slightly, ladle the reheated soup into bowls and serve.

For a quicker reheating option, the microwave is always available. Thicker soups and stews without dairy tend to perform well in this appliance. With its on-demand heating feature, you can avoid the risk of overboiling and potentially burning the dish. To reheat soup in the microwave, begin by stirring the contents of the bowl, covering it with a paper towel, and then heating it, rotating as necessary. Ultimately, the choice between stovetop and microwave reheating is yours.