Perk up tomato soup with a pinch of subtle spices. These spices work to enhance both canned tomato soup and homemade soup. You have a broad variety of flavors from which to choose, depending on your taste.
Choose one or two spices from this list when preparing your dish; too many and flavors will clash and overwhelm the soup.
Allspice is a warm spice that combines notes of cloves, cinnamon and nutmeg. It provides a subtle aromatic boost to tomato soup.
Bay leaf provides an aromatic underpinning to a wide variety of soups and braises, including tomato soup.
Cayenne's spicy kick easily uplifts tomato soup. Add just a pinch and its flavor boost is evident yet unidentifiable; add more for a truly spicy soup. You can use hot sauce or red pepper flakes for the same effect.
Celery seeds and tomato are a well-honed match -- the seasoning is a classic component for Bloody Marys. The vegetal quality of celery cuts through the sweetness of the tomatoes and provides balance.
Coriander is a subtle spice that is the backbone for a variety of dishes. It's a common element in curry blends and lends a South-Asian slant to tomato soup recipes.
Cumin may be the world's oldest-used spice and is in the running as the most popular spice in the world. Cumin's woody, slightly smoky quality brings another dimension to a pot of tomato soup.
Fennel seeds provide a licorice flavor to whatever to which dish they're added. They complement tomato soup's natural sweetness. Fennel often is added to Italian tomato sauces to enhance flavor, so it's no surprise it works well in tomato soup.
Pimenton, or smoked Spanish paprika, lends smoky notes to a pot of tomato soup. It will taste as if you used fire-roasted tomatoes to make the soup, whether you actually did or not.