Soup, in general, cools slower than hot water of the same amount and temperature.

Which of the following explanations is/are correct for this fact?

(1) Evaporation of soup is hindered by a layer of oil on its surface. (2) The heat capacity of the soup is much lower.

Statement (1) is correct. Oil present in soup doesn't mix with water, and floats on top of water, and usually makes a very thin layer, covering all the water and it prevents the water molecules from evaporating. Statement (2) is incorrect. ‘Heat capacity’ means the amount of heat required to reach at its boiling point. The intermolecular bonds of vegetables and oil require a lot of heat to break.