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Turn the bowl upside down and look for a label that should say “Microwave-safe” or “Heatproof”. If the soup is already in a microwave-safe bowl, then remove the lid and cover the container with a plastic wrap that is also microwave safe.  Glass and ceramic bowls are usually microwave-safe. Never put metal or aluminum bowls or dishes in the microwave. You can use wax or parchment paper instead of plastic wrap. Microwave the soup on 30% power for about 3 to 5 minutes. Remove the container, stir the soup and continue microwaving until the ice is melted and the soup is hot.  To adjust the power level, enter the cook time first and then press the “Power” button. The reduced power will allow your soup to defrost evenly. If you are heating with glass or ceramic, the container may be hot. Use an oven mitt or heat-resistant glove to remove from the microwave. Remove the container from the microwave. Place a food thermometer into the soup and check that the temperature is 165 °F (74 °C) to make sure that it is safe to eat.  Don't make contact with the bottom or sides of the bowl, this will give an incorrect temperature reading. If you don't have a thermometer on hand, you can use a knife. Insert the knife into the center of the bowl. The soup is warm enough to eat when the knife is hot when removed.
Take the soup out of the freezer and put it into a microwave-safe bowl. Place the container in the microwave and heat on a medium-low setting. Use a food thermometer to test the temperature of the soup.