I would like to reheat chicken/potato soup (heavy whipped cream, cooked chicken, flour, potato, cooked bacon, some salt, and vegetables to name a few ingredients) i.e. thick soup and store it in a thermos (vacuum insulated flask) and eat it at work between 9 and 10 hours later. I work 12 hour shifts, getting a break too brief to use microwave to evenly reheat the soup, breaking at 2, 4, 6, and 9 hours into the shift.
I wanted to ask if I could take the soup from the refrigerator, heat it in the oven for 30 minutes (or more/less time in oven) at a higher temperature, then pour into a warmed thermos, to prolong how long the thermos would hold a soup that is warm and reasonably safe. Also, I have a strong immune system, so I might be willing to take on "above average" risk.