I have taken many cooking classes when I was younger. For tomato based creamy soups add cream cheese. For beef based soups use vegetable bullion paste and Sazon Complete seasoning. For chicken stock based soups use heavy whipping cream and in all of them add real butter.
When making soups we never used a recipe. Just ingredients and add seasoning at the last to taste. Soup has to be flavorful and savory to be standout.