Tomato soup should not be left out at room temperature for more than two hours.
This is because of the "Danger Zone," the temperature range between 40°F and 140°F (4°C and 60°C), where bacteria multiply rapidly. Leaving tomato soup (or any perishable food) within this temperature range for longer than two hours significantly increases the risk of bacterial growth and potential foodborne illness.
Here's a breakdown:
-
The Two-Hour Rule: Food safety guidelines recommend discarding perishable foods, including tomato soup, that have been at room temperature for two hours or more.
-
Temperature Matters: If the ambient temperature is above 90°F (32°C), such as during a picnic on a hot day, the safe time decreases to one hour.
-
What to Do After Two Hours: If tomato soup has been sitting out for more than two hours, it's best to discard it. It may look and smell fine, but harmful bacteria could be present and multiplying to dangerous levels.
-
Proper Storage: To safely store leftover tomato soup, refrigerate it promptly in shallow containers. Shallow containers help the soup cool down quickly and evenly.
-
Reheating: When reheating leftover tomato soup, make sure it reaches an internal temperature of 165°F (74°C) to kill any bacteria that may have grown during storage.
| Time at Room Temperature | Risk Level | Recommendation |
|---|---|---|
| Less than 2 hours | Generally safe to refrigerate | Refrigerate promptly in shallow containers. |
| More than 2 hours | High risk of bacterial growth | Discard the soup. |
Following these guidelines helps ensure that you are enjoying your tomato soup safely and minimizing the risk of foodborne illness.
