Cooled down, refridgerated, and reheated.

But then I freeze potions from the refridgerated status.

I usually make the day before waiting to let all the ingredients “marry” and blossom. Baked casseroles, imho, don’t need the same treatment as the higher heat from the cooking process in the oven should take care of the release of flavors.
I cook my soups and stews very slowly sometimes taking most of the day. Long and low and slow.

...it's gotta be DAYS old and then it's perfect. LOL. I like it gooey!

every day) so I freeze the rest in single portions and welcome the rest later!

I probably don't use a good enough wrap, so I use my cooking up

I can’t seem to make less than a gallon at once. And with only me eating it, it’s eat nothing but soup for days or freeze it or throw it out. I freeze it.

More or less. A can of broth, a half onion, a chicken breast, with about 12 oz. of water, a 1/2 bag of frozen mixed veg, a small potato, about 1/2 cup of okra. I have barley, so I cook about 1/3 cup of barley in a different pot and add it to the main pot. I add my herbs and spices, and garlic of course. I make enough to get 3-5 servings, which lasts 4 or 5 days.

I have a method, but not a recipe

If it's got pasta or rice, it better be fairly fresh or the starch gets soggy. Other soups are better with a little age. I've got the makings of chicken noodle in the pantry, and already-made split pea/ham in the freezer. I'm hoping to get time to make some beef broth so I can make and store a batch of beef mushroom barley.

With or without a sandwich, on a late (and chilly) night, you can't beat them for a quick supper.

Either way. As long as it's hot I'm happy...

Welcome to DU, CTriverYankee.
🕊thatcrowwoman

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.

I've eaten clam chowder, maybe oyster stew. I was thinking of chili, or meat and vegetable soups. But so many others to consider.

My friend makes cold cucumber soup and a tomato mango she made by experimenting

But, my wife says I have a way with spices that she'd rather have me cook than go to a restaurant.
If we do go out, it's likely because I don't want to cook that day, and neither of us want prepared frozen that day.
But, like your friend, I make it up as I go along.
BTW: One of my onion soup secrets is cinnamon & vanilla bean. Try it! I think you'll like it.

I think about onion soup once in awhile, but usually just make the curried chicken veggie.

I put a dash of nutmeg in any of the cream sauces of soups I make

Usually taste better the next day.
I dunno, the flavors meld?

I live alone, and so I need to plan my meals, especially the leftovers, very carefully.