Want to know how to season tomato soup? Whether canned or homemade, here are all the best seasonings, herbs and flavor boosters you need to make tomato soup taste better!

Follow along with me as I nerd out on my favorite tomato pairings. If you want to try the EASIEST homemade tomato soup recipe, try my best ever tomato soup!

Classic Seasonings for Tomato Soup

Whether you want to elevate a humble can of soup from the cupboard or you have a batch of homemade tomato soup that needs…um…encouraging; these classic pairings will work magic:

• Basil: Dried or fresh basil leaves add a fragrance that pairs wonderfully with the acidity of tomatoes. Garnish your tomato soup with a sprinkle of chopped fresh basil or stir in dried basil during cooking for added depth of flavor.
• Oregano: Oregano is earthy and peppery in flavor and enhances the savoryness of tomato soup. Use dried oregano sparingly as it is super concentrated.
• Thyme: Thyme is subtle and has a floral flavor. It can brighten up the richness of tomato soup. Fresh thyme sprigs or dried thyme leaves can be added to the soup during cooking.
• Garlic: Garlic adds depth and complexity to tomato soup. Whether minced, sliced, or roasted, garlic is BOLD. I love to roast garlic cloves (skin on), squeeze out the soft flesh, and blend it into the soup.
• Onion: These add a sweet and savory base that forms the foundation of tomato soup. Roast or bake them until soft and blend them into your already-made soup.
• Black pepper: Freshly ground black pepper adds a subtle pungency that balances the sweetness of tomatoes. Use a generous sprinkle of black pepper to season the soup before serving it in bowls. 
• Salt: Add salt gradually and taste as you go to achieve the perfect balance of flavors.
• Bay leaf: Let one simmer in the soup for a while. Remove the bay leaf before serving to prevent any overpowering bitterness.

Balancing Sweetness and Acidity

Sometimes tomato soup needs to be balanced out. Here are easy ways to bring balance to the dish:

• Sugar: If your tomato soup tastes too acidic, add a small amount of sugar to balance out the acidity. Start with just a teaspoon of sugar and adjust to taste, stirring well to ensure it dissolves completely.
• Honey or maple syrup: For a more natural sweetness, use honey or maple syrup instead of sugar. These sweeteners add depth of flavor and complexity to the soup while counteracting the acidity of the tomatoes.
• Balsamic vinegar: This can help enhance the sweetness of the tomatoes while adding a subtle tangy undertone to the soup. Don’t add too much, as balsamic vinegar can quickly overpower the other flavors.
• Cream or butter: Adding a touch of heavy cream or butter to your tomato soup can mellow out the acidity and impart a creamy richness to the dish. Stir in a small amount at a time until you achieve the desired level of creaminess.
• Roasted vegetables: Roasting vegetables like carrots, onions, and garlic before adding them to the soup can help bring out their natural sweetness.
• Citrus zest: Finely grated lemon or orange zest can add a bright and citrusy flavor to tomato soup.

Using Umami Boosters to Add Depth to Tomato Soup

If your tomato soup needs extra savoriness and umami goodness – here is how to boost it:

• Mushrooms: Varieties like porcini, shiitake, or cremini are rich in natural glutamates, contributing to the soup’s umami taste. Finely chop mushrooms and sauté them with onions and garlic as a flavorful base for your soup.
• Parmesan cheese rind: Adding a Parmesan cheese rind to your simmering tomato soup infuses it with a delicious umami flavor. The rind melts slowly, releasing its savory richness into the soup. Remember to remove the rind before serving.
• Worcestershire sauce: This is a classic umami booster that adds depth and complexity to tomato soup. A few dashes of Worcestershire sauce can bring out the savory notes of the soup without overpowering its other flavors.
• Soy sauce or tamari: These are rich sources of umami flavor derived from fermented soybeans.
• Dried seaweed: Dried seaweed, such as kombu or kelp, contains glutamic acid, the compound responsible for umami flavor. Add a strip of dried seaweed to the soup while simmering to infuse it with a subtle oceanic umami taste.
• Miso paste: This is made from fermented soybeans, adds a rich and savory depth to tomato soup. Stir a spoonful of miso paste into the soup just before serving to impart its complex umami flavor.
• Chicken broth: Add a few tablespoons of rich tomato broth instead of plain old salt. I love how savory this tastes! Vegetable broth is also delicious. Simmer for a few minutes on medium heat to let the flavors settle in. If this thins the soup out too much, thicken it up with a teaspoon of flour and butter (blended, mixed with some soup, and added in).

Elevating Store-Bought Tomato Soup with Homemade Touches

Leveling up a basic tomato soup recipe is easy with simple homemade touches. 

Here are some fun ways to elevate your store-bought tomato soup:

• Citrus zest and juice: Brighten up the flavor of tomato soup by adding a squeeze of fresh lemon or orange juice. Grate the zest of the citrus fruits into the soup for a burst of freshness.
• Creamy swirl: Create a luxurious texture by swirling a spoonful of heavy cream or coconut milk into each serving of tomato soup. Sour cream gives the soup a yummy tang.
• Homemade croutons: Make croutons from day-old bread. Toss cubed bread with olive oil, garlic powder, and Italian seasoning, then bake until golden and crispy. Sprinkle the homemade croutons over the soup just before serving for added crunch and flavor.
• Cheesy partner: Grate your favorite cheese, such as Parmesan, cheddar, or Gruyère, and sprinkle it over the hot tomato soup. You could also serve your soup with half a grilled cheese sandwich!
• Toasted seeds: Toast pumpkin seeds, sunflower seeds, or pine nuts in a dry skillet until golden and fragrant. I love to sprinkle of “The Everything” bagel seasoning. 
• Drizzle of pesto: Swirl a dollop of homemade or store-bought pesto into the tomato soup for an infusion of fresh basil, garlic, and olive oil.