These impart a subtle, earthy flavor to soups. Add a couple of dried bay leaves to simmering soups and stews, removing them before serving.
This herb adds a slightly floral, earthy flavor to soups. Both dried and fresh thyme work well; add it early in the cooking process to infuse the soup with its flavor.
Often used as a garnish, parsley can also be added during cooking to enhance the overall flavor of the soup. It adds freshness and a mild, slightly peppery taste.
Its robust, pine-like flavor works wonderfully in heartier soups, especially those with potatoes or root vegetables. Use fresh rosemary sprigs or dried rosemary sparingly due to its potent taste.
This spice adds warmth and depth to soups. Ground cumin can be used to flavor various types of soups, especially those with beans or lentils.
Both the seeds and fresh leaves (known as cilantro) can be used. Coriander seeds, when crushed or ground, bring a citrusy, slightly sweet flavor to soups.
While commonly used in Italian cuisine, basil can also enhance the flavor of various soups. Add fresh basil towards the end of the cooking process to preserve its aromatic properties.
This herb is commonly found in Mediterranean and Mexican cuisines and adds a robust, slightly bitter flavor to soups. Use dried oregano sparingly, as it can quickly overpower other flavors.