Nothing is worse than getting a bowl of soup and it is not at the proper temperature. Luke-warm soups are a disappointment and cold soups that are too warm are the not as refreshing as they should be. Ideally, serve soups at these temperatures:
Hot Clear Soups: serve near boiling 210°F (99°C)
Hot Cream or Thick Soups: serve between 190°F to 200°F (88°C to 93°C)
Cold Soups: serve at 40°F (4°C) or lower
When serving hot soups, always make sure to serve the soup in warmed bowls so the soup stays hot on its way to the table; likewise, cold soups should be served in chilled bowls.
FAQs
According to the Journal of Food Science, the optimal temperature for soup lies somewhere between 136 and 162 degrees.
What is the proper temperature to serve soup? ›
According to the Journal of Food Science, the optimal temperature for soup lies somewhere between 136 and 162 degrees.
What is the maximum temperature to serve soup to customers? ›
1 Answer. In general, and according to a few culinary school sites, clear soups should be served near boiling 210°F (99°C), cream or thick soups between 190°F to 200°F (88°C to 93°C), and cold soups: serve at 40°F (4°C) or lower.
What temp can soup be held at? ›
The food danger zone is that place between 40 and 140 °F where pathogens grow most quickly. It can take a long time to get through the danger zone when cooling a large batch of chili, soup or stew. The soup must cool from 140 to 70 °F in 2 hours and from 70 to 40 °F in no more than 4 hours.
What can be done to ensure that soups are served at the correct temperature? ›
To facilitate proper service temperature, use the correct bowl. Serve thin soups such as consommé or broth in a heated bouillon cup. These are deep and narrow and will help hold the heat (or cold) in. Use a wide, narrow soup plate for thick soups that will hold their heat on their own.
What temperature is Servsafe soup? ›
Foods that are reheated and then held for service, like soups, must reach 165° F for 15 seconds in two hours.
What is the appropriate temperature range to hold soup in a restaurant? ›
The appropriate holding temperature for hot food is 135 degrees Fahrenheit or above. Here are some tips to keep hot foods out of the danger zone: Never use hot holding equipment to reheat food.
What is the minimum temperature for holding hot soup for service? ›
It is permissible to hold hot food without temperature controls for up to four hours if the following conditions are met: Food must be held at 135 degrees Fahrenheit or higher before the food is removed from the temperature control. Label the food upon receipt with the time it must be discarded.
What are the temperature rules for Haccp? ›
Do not put food into hot holding without reheating to 75 °C first. Hot Holding: Hot food must be kept at 63 °C or above using suitable hot holding equipment to keep food at this temperature. If this is not possible, you can take food out of hot holding to display it for up to two hours, but you can only do this once.
What is the recommended internal temperature for leftover soup? ›
When reheating leftovers, be sure they reach 165° F as measured with a food thermometer. Reheat sauces, soups and gravies by bringing them to a rolling boil. Cover leftovers to reheat. This retains moisture and ensures that food will heat all the way through.
Use cereal-sized bowls, and don't worry about the place settings looking lame. Put the bowls on a larger plate, with a big cloth napkin folded underneath it to cozy things up. Serve the soup from a pretty pot. Even if you don't own a soup tureen, maybe you have a pretty ceramic pot that will look nice on the table.
Can soup be served either hot or cold? ›
Explanation: A fruit soup, specifically the Swedish Fruit Soup can be served either hot or cold. This is usually prepared using dried fruits as typically, fresh fruits are unavailable during the winter months in Sweden.
What temperature kills bacteria in soup? ›
Any active bacteria are killed by holding the stock for a minute at 150 degrees or above, and botulism toxin is inactivated by 10 minutes at the boil. But quickly reheating a contaminated stock just up to serving temperature won't destroy its active bacteria and toxins, and the stock will make people sick.
What is the temperature danger zone for Servsafe? ›
Keep TCS food outside of the danger zone (410F and 1350F; 50C and 570C ): Pathogens grow within this temperature range. If food is held in this range for 4+ hours, throw it out.
What is the 4 hour rule for food safety? ›
In a nutshell: Bacteria thrive fastest at temperatures ranging from 4°C to 60°C. To ensure food safety, follow the 2-hour / 4-hour rule for food left at room temperature after cooking. Storing food at the "Temperature Danger Zone" between 4°C and 60°C allows various types of bacteria to grow rapidly.
Can a soup be served at 139 degrees? ›
Generally, hot soups should be served at a minimum temperature of 140 degrees Fahrenheit (60 degrees Celsius). So, if a pot of soup registers 139 degrees on the thermometer, it is not safe to serve. This is because bacteria can grow and multiply rapidly in the temperature danger zone of 40-140 degrees Fahrenheit.