Abstract: An apparatus and method for rapidly cooling a liquid based food, such as soups and the like, includes a fluid circulation device which is inserted into a container holding hot soup in order to cool the same. The fluid circulation device preferably includes a coiled, tubular element which circulates chilled fluid through the soup without the fluid coming into direct contact with the soup. The soup is cooled by continuously flowing chilled fluid through the circulation coil, thereby effecting a heat exchange whereby the chilled fluid absorbs heat from soup as it passes through the fluid circulation device in order to lower the temperature of the soup. The apparatus includes a pump which transports the chilled fluid from a fluid supply, through an inlet line into the circulation device, through the circulation device and into an outlet line which then transports the fluid out of the fluid circulation device.