How do you like your soup? Fresh or leftover?

[ProfessorGAC]

12. Depends On The Soup

Seafood soups (lobster bisque, for instance) are better fresh. Repeating shellfish makes them chewy, reheating fish makes them mushy. If it's a pureed bisque, the proteins partially hydrolyze creating a gel that negatively affects the texture.
French onion soup melds flavors better after a day, unless one is willing to slow cook for 8 hours or so.
Cream soups are cooked slow enough in the first place that flavor develops fully. The next day they're not better, but they're not worse either.
Cold soups are better fresh. The veggies lose their crisp the next day.