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I cool my soup 1-2 hours, uncovered, on the counter before refrigerating, and I haven't had any problems. I also put a cork trivet or flat hot pad/oven glove on the glass fridge shelf before putting the pot on it.Reply. cool my soup 1-2 hours, uncovered, on the counter before refrigerating, and I haven't had any problems. I also put a cork trivet or flat hot pad/oven glove on the glass fridge shelf before putting the pot on it. Reply.
According the expert McGee consulted, soup or stock left to cool overnight, then reboiled for 10 minutes and properly refrigerated in the morning is still safe to eat because it isn't cool long enough for the bacteria to germinate and reproduce up to dangerous levels.