I too enjoy hot soups year round, and I make soup at least 4 times a week. Like "redkitty", I'm especially fond of miso based soups, which I often make for myself even though I've prepared another type for my husband.
My usual add-ins to the miso base are: carrot, scallions, tofu, sea weed, ginger, fish sauce, soya sauce, rice wine vinegar and always a generous swirl of Sriracha hot sauce. Sometimes I also add celery, edamame, sweet red pepper, mushroom, rice noodles... basically whatever my mood dictates.
As far as chilled soups go, my favourites include:
- lettuce and fresh green pea purée
: tarragon scented with a tang of yoghurt
- cream of cauliflower
: aromatized with exotic spices and garnished with tart Granny Smith apple (that's the picture in my current avatar)
- cucumber velouté
: seasoned with fresh mint and garnished with chives
I also love some of the others mentioned above, particularly:
- fresh tomato (basil scented)
- carrot and ginger purée
- cream of leek and potato (AKA Vichyssoise) and a couple of variations on the theme: one with sorrel (if I can get it) and another using watercress.
Mmmmmm... I'm getting very hungry