Chopped parsley makes an attractive garnish for any soup and it blends with most flavours.
Freeze chopped parsley in ice cubes made with a little water or stock. A parsley cube can then be dropped into the hot soup at the last moment when the ice will dissolve to release the fresh parsley. Do the same with fresh chives.
A lump of plain butter or parsley butter stirred into a vegetable soup at the last moment will enrich the flavour.
A spoonful of double cream swirled over the top of a deep-coloured soup will make it look very appetizing.
Just a pinch of paprika is pretty sprinkled over a pale-coloured soup.
Hot garlic or herb bread is delicious served with chilled soups.
Sprinkle grated hard cheese on vegetable soups when serving, or pass a bowl round separately.