I am having a large gathering tomorrow night (December 23) and over the last few weeks I have created eight (8) different soups to serve. All of them are in large containers and frozen. What would be the best way to defrost all of them so they are hot and simmering by 6 p.m. Wed. evening? I could put them all in the refrigerator this morning -- too early? I'm concerned room temperature thawing is not a wise idea, but I also am try to avoid frantic microwaving an hour before the party begins. None of the soups are creamed based with the exception of one which is a creamy tomato basil and has a small amount of cream stirred in.
Some of the soups will be going into crock pots, and some will be served from the stove top.
Thanks for your help! We have a Festivus party every year and this year I'm playing the role of Soup Nazi.