Why Soup Tastes Better the Next Day, According to Science

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There are few dishes as wholesome and nourishing as soup. In fact, in culinary school I learned that the word “restaurant” derives from the French verb restaurer—meaning “to restore”—and originally referred to the restorative broths that were sold in 18th-century Paris. Today, soups remain a classic, healthy meal enjoyed around the world, perfect for meal prep and cozy winter comfort.

But, have you ever noticed that soups taste so much better the next day? Whether it’s a simple chicken noodle soup to a creamy white bean soup, flavors seem to deepen overnight. Why is that? To answer that question, I spoke with some chefs and a food scientist about this delicious phenomenon.

Why Soup Taste Better the Next Day

“Soup tasting better the next day is very real,” says Chef Greg Garrison. “When it’s first cooked, the flavors can feel a little separate or loud. After a night in the fridge, everything settles in. The broth pulls more flavor from the vegetables, beans or meat, and the seasoning finally tastes evenly spread instead of sitting on top.”

You may have noticed that stews, gumbos and chowders all taste richer and more cohesive after a night in the fridge. The same is even true for cold soups like gazpacho or vichyssoise.

“The saying ‘soups are always better the next day’ is absolutely true,” says Chef River Hill. “Over time flavors meld, harsher seasonings are able to distribute more evenly and ingredients absorb broth so they are being seasoned from the inside out. Chemical changes are also happening such as proteins breaking down into amino acids.”

So, what is actually happening here from a science perspective? Jessica Gavin, certified culinary and food scientist, explains that there are real changes happening when a soup is allowed to chill.

“Soups taste better the next day due to flavor diffusion,” Gavin explains. “Even when refrigerated, soluble compounds like salt, sugars, acids and amino acids continue to slowly migrate from areas of higher concentration to lower concentration throughout the soup. This gradual movement helps seasonings distribute more evenly while flavors from vegetables, meats, herbs and spices further infuse into the liquid. The result is more cohesive and balanced tasting soup when reheated.”

Chef Richard LaMarita compares it to “aging” the soup to perfection, similar to fine wine or aged cheese. “The term ‘marrying’ in a culinary sense means that on a molecular level, flavor compounds are combining and moving from areas of high concentration to low concentration as if the soup itself is seeking balance,” he adds.

Tips for Using Leftover Soups

Making soup ahead of time to develop flavor isn’t just a home cook’s trick. “At Prohibition, this is very evident with our tomato bourbon soup,” says Garrison. “Cooling and reheating lets fats and starches redistribute, which gives the soup a fuller flavor and better texture. It’s one of those soups that’s almost always better the next day.”

With that in mind, the pros shares some tips for handling and enjoying leftover soups: 

• Cool the Soup Before Refrigerating. Leftover soup can be delicious, but if handled improperly, it can harbor potentially harmful bacteria. “Don’t leave soup out for more than 2 hours, since bacteria grow fastest between 40°F and 140°F,” warns Gavin. She recommends transferring the soup to a shallow container or place the pot in an ice-water bath and stir until cold before refrigerating.
• Store Soup Safely. Transfer the soup to an airtight container to reduce exposure to air. Garrison recommends dividing soup into smaller portions rather than storing it all in one large pot. This will help it cool faster and also provides convenient grab-and-go lunches or dinners.
• Keep for a Few Days, or Freeze. Gavin recommends storing soup in the fridge for up to 3 to 4 days. If you want to store it longer, transfer it to a freezer-safe container and “freeze it for up to 2 months for the best flavor and quality.”
• Reheat Slowly. When ready to serve leftovers, place the soup in a small pot over moderately low heat until it reaches a boil. “Reheat gently, taste it and you’ll usually be glad you made extra,” says Garrison. You may need to add more liquid, depending on how much broth was absorbed by starches. Simply use more broth, stock or water, and adjust for seasoning.
• Some Starches Don’t Age Well. LaMarita notes that some starches, like noodles and potatoes, can actually get mushy and dull over time, making those elements rubbery or tough. Consider storing the noodles separately, if possible.

Our Expert Take

Nothing beats making a big pot of soup on Sunday and knowing you have leftovers for lunch and dinner throughout the week. Even better, the soup will actually taste better the longer it sits in the refrigerator. Over time, flavors diffuse as compounds like salt, sugars and amino acids slowly migrate throughout the liquid, helping to create a more cohesive, balanced flavor.

To keep your soup safe, be sure to cool it within two hours of cooking and store it in an airtight container in the fridge for up to 3–4 days. Reheat gently, and you’ll be rewarded with a nourishing, flavorful soup that tastes even better than it did on day one.