These impart a subtle, aromatic flavor to soups. Add 1-2 bay leaves during cooking and remove before serving.
This herb adds a slightly earthy and floral flavor. Fresh or dried thyme can be added to soups; just remember that dried thyme is more potent than fresh.
Known for its pine-like fragrance, rosemary can add depth to soups. Use it sparingly as its flavor can be strong.
Both flat-leaf (Italian) and curly parsley can be used to garnish or flavor soups. Add chopped parsley towards the end of cooking for a fresh, herbaceous taste.
Offering a warm and slightly nutty flavor, ground cumin can be a great addition to bean or vegetable-based soups, especially those with a Mexican or Middle Eastern influence.
This spice adds a subtle smokiness and a hint of heat. Choose from sweet, smoked, or hot paprika depending on the flavor profile you want to achieve.
The leaves (cilantro) and seeds (ground coriander) offer different flavors. Fresh cilantro adds a fresh, citrusy note, while ground coriander seeds offer a warm, slightly citrusy taste.
This vibrant spice adds a warm, earthy flavor and provides a beautiful yellow hue to soups. It pairs well with lentil or vegetable-based soups.