Ceramic pots are generally considered better for making soup compared to clay pots. This is primarily due to their non-porous nature, which prevents flavor absorption and maintains the integrity of the soup's taste. Ceramic materials are also less likely to impart a metallic taste to the soup, as is sometimes the case with clay pots.

Ceramic pots are made from clay that is fired at high temperatures, which vitrifies the clay, making it non-porous. This means that the pot does not absorb the flavors of the food cooked in it, allowing the soup's true taste to shine through. Additionally, ceramic pots are less likely to leach metals into the food, which can be a concern with some clay pots, especially those made from unglazed or improperly glazed clay.

According to a study published in the Journal of Food Science, ceramic cookware is preferred for its non-reactive properties. The researchers found that ceramic pots did not alter the flavor profile of the soup as significantly as clay pots did. This is because clay pots, particularly those that are not fully glazed, can leach minerals and metals into the food, which can affect the taste and potentially the health of the consumer.

Moreover, ceramic pots are more durable and easier to clean than clay pots. The glaze on ceramic pots provides a smooth surface that is less prone to chipping and cracking, making them more suitable for everyday use. In contrast, clay pots may require more careful handling and maintenance to prevent damage.

In conclusion, ceramic pots are the superior choice for making soup due to their non-porous nature, non-reactive properties, and ease of use. These factors contribute to a better-tasting soup that retains its original flavor and does not impart any unwanted tastes or metals.