What is the correct way to cool a large pot of soup?

Dividing the soup into smaller portions is the correct approach to cooling a large pot of soup efficiently and safely. This method increases the surface area exposed to cooler air, allowing the soup to lose heat more quickly and reducing the time it spends in the temperature danger zone, which is critical for food safety.

When food is left in the danger zone (between 41°F and 135°F) for too long, harmful bacteria can grow rapidly. By using smaller portions, you promote faster cooling, which is essential for preventing foodborne illness.

Cooling a large pot of soup in the walk-in freezer or cooler is not recommended as it can lead to uneven cooling and might take too long, which could compromise food safety. Additionally, allowing the pot to cool at room temperature is dangerous because it keeps the soup in the danger zone for too long. Therefore, dividing the soup is the safest and most effective method to ensure it cools promptly and remains safe to consume.