Heating and cooling curves have been plotted by many researchers. There are a number of factors that impact the ability to heat a food, the thermal properties. One of them is whether or not there is any direction to the product. In this particular instance the vegetable soup would heat much faster than the cream of mushroom soup. The reason is there can be some convection currents formed.
Foods heat differently because they have different thermal properties.
That is, the heating of a food is dependent upon the ability of the energy to pass the food barrier, to be conducted within the food and to bring about the change in foods. There are considerable factors that evaluate the food. In the example of the soup above, the vegetable soup heats faster as convection currents can arise. Generally, the higher the water content in foods it heats faster. Heat and energy transfer is impacted by a number of different factors.