11 Herbs To Add To Canned Soup For A Delicious Upgrade

If we had to pick one thing we love about soup (and that would be really tough, because there are so many facets to this delicious meal), it would be its flexibility. Just look at this 4-ingredient potato soup, with its near-infinite flavor possibilities. Fill a bowl to the brim and we're happy. Now, we know there are a lot of old-school soup recipes out there that are worth another look, but when we're pressed for time or just too darned hungry to cook, popping open a can of soup is the cat's pajamas.

Like the homemade kind, you can do all sorts of things to gussy up those canned versions, but one of the easiest, tastiest ways to amp up the flavor is by adding a handful of herbs. Dried or fresh, they can bring a hint of sweetness to an earthy soup, complexity to a creamy concoction, or brightness to a beefy broth, depending on which you choose. We've rustled up pairings that will give a delicious upgrade to one or more flavors of tinned soup. You'll never look at that cupboard staple in the same way again!

Millions of us love to wrap our hands — and tastebuds — around a soothing bowl of chicken noodle soup from a can. It's good for the soul, but if you want to take it to another level entirely, add in a few chopped sage leaves. Their rich earthiness pairs well with the chicken, but it's not the only soup that benefits from this leafy herb. Sage is delicious with Autumn squash soup and is definitely one to add to our list of toppings that will dress it up.

Tomatoes and basil are a flavor match made in heaven, as we see in this recipe for creamy tomato soup with basil oil. The punchy herb also gives a yummy spin to canned minestrone soup, amping up those shared Mediterranean roots, and does amazing work on a simple bowl of vegetable soup, too. Canned versions of the latter can sometimes taste a little thin, so a sprinkle of dried basil or one or two ripped-up fresh ones will brighten and deepen that flavor.

Fragrant and woody, it's hard to think of a single recipe that isn't enhanced by a sprig or seven of rosemary. Just a few roughly chopped leaves sprinkled into a bowl of minestrone will make it sparkle, while a dash of dried rosemary added to beef soup adds complexity to every mouthful. Cans of creamy mushroom soup also pair well with rosemary, as it brings bursts of vivid flavor to the earthy dish.

There are several types of thyme used in cooking and you can try them all in your canned soups. If you're among this store-bought broccoli cheddar soup's stans and don't think it can get any better, hold on to your hats. Throw in a sprinkling of dried thyme and thank us later. You can also play around with different thyme varieties paired with canned mushroom and lentil soups. Fresh thyme brings out the umami of the 'shrooms like nothing else, and we love the subtle zing lemon thyme gives creamy lentils.

Carrots and parsley may not be best buds in the garden, but in a soup they're BFFs. Dried parsley's mild earthiness cuts the sweetness of the carrot, while the fresh herb has a subtle bitterness that instantly elevates the canned soup. Clam chowder devotees should try it in their broth of choice, too, and not just as a garnish! Adding parsley gently amplifies the seafood flavor, making the chowder really pop.

Arguably one of the most underrated herbs (it's too often overshadowed by oregano, in our humble opinion), marjoram is actually a flavor superstar. It's got all the vivacity of its Mediterranean cousins, but with a sweet, spicy twist that really sets it apart. A shake of dried marjoram into a bowl of canned split pea soup will turn your hearty but relatively humdrum meal into a truly delicious one.

Fresh or dried, oregano is a wildly popular herb among home cooks because it is guaranteed to boost the flavor of every recipe to which it's added. Minestrone and split pea are arguably the biggest winners from a shot of oregano. It ramps up the depth of even the cheapest canned minestrone if you're out of thyme and complements the creaminess of split pea delightfully. Oregano packs a flavor punch, so err on the side of less is more, especially if you're snipping in the dried herb, as that may be stronger than fresh, though they're otherwise pretty interchangeable.

Foodies either love or loathe tarragon; there's really no in-between. If you're a fan of this easy-to-grow perennial herb, then you'll know how well it complements many chicken-based recipes, and canned cream of chicken soup is no exception. The robust, anise flavor of the herb gives it a real zing and makes a run-of-the-mill can taste like a truly bougie dish. For lovers of a really sophisticated soup, shreds of tarragon added to a can of lobster bisque is quite simply chef's kiss good.

Some may argue that it's not possible to improve on a hearty bowl of black bean soup. That may be true for one whipped up in your own kitchen, but for the tinned kind, a handful of fresh cilantro will take it to the next level. It lightens the rich creaminess of the beans, (dried cilantro does work too, though you may find it's a little more subtle), while a squeeze of fresh lime brings the herb's citrusy tang to the fore.

These tiny yet mighty blades of oniony deliciousness are amazing when scattered over salads, but chives will also do wonders for canned lobster bisque. It's a classic combo, and it's easy to see why. Chives cut through the rich liquid to make this creamy seafood soup sing at the top of its voice. Don't be tempted to pile on the herbs, though, as they can overwhelm the subtle flavor of the lobster.

Corn chowder is perfect at any time of the year, and you could be forgiven for thinking there was no possible way to improve it, but you'd be wrong. If you haven't got any dried dill in your herb collection or dill plants growing in your garden, get some and add it to your corn chowder. The herb's bright flavor will infuse beautifully into this sunny, wholesome dish and you'll be wondering how you ever managed without it.