>>13753036my go to is an easy onion soup
the harder ones for me tend to be the cold soups
and those with noodles
Vichyssoise is pinnacle cold soup, gazpacho is alright
when i do noodled hot soups - the noodles swell to retardo width. perhaps it's a timing thing, maybe incorporate them at the end - or keep separately and add to hot base/broth prior to eating?