Need advice for "curing" soup

I know soup tastes better after it sets for a while. We usually make soup and chili one day but wait to eat it the next day. It always tastes better to the wife and I. However, I'm about to start making a soup that we and some friends will be eating around eight tonight. Takes about an hour to make. After I get it made what do yall suggest to do with it - let it cool and put it in the fridge and then warm it back up for supper on just let it sit on a very minimal heat all day?


Thanks.