Almost everyone will tell you that soup is delicious, but if you wait until the next day to eat it, it’ll be even better. Why is that? This is the most true for soups that have whole chunks in it still, as well as stews, but not always anything that has been blended. The idea that something cooked tastes better after time time and not fresh off the stove is a little strange, but in the case of soup, it’s actually true.
Absorption
Time in the refrigerator only does good for soup. This is because it gives it time for all of the bits in the soup, whether that’s veggies, beans, meats, or more, to absorb more of the liquid. This will make the soup much more flavorful because every bite will be infused with flavor.
Not only are the ingredients softening more while they sit in the broth, but the flavors of the ingredients are mellowing out as well. If you have any harsher flavors in the soup, you will find that they begin a bit softer as they sit in the liquid, and altogether the soup will become more harmonious. One reason for this is because when the soup cools down, the molecules inside the foods get closer which some might say creates a more singular flavor.
