I was teaching a class at HP in Colorado Springs and we went to the cafeteria for lunch. One of the students enthusiastically recommended the Rocky Mountain 7-bean Soup, so I ladled myself a bowl. When I started heading for the next food station, he pointed to two bowls of shredded cheese (yellow and white) and said I had to put some in my soup. I had never heard of putting cheese into a non-cheesy soup before, but I tried it, and have been adding cheese to all kinds of soup ever since.
Visiting a friend for family dinner, tomato soup started the meal. There was a big bowl of Saltine crackers being passed around, and everyone but me took a handful. I watched in dismay as all of them crumbled crackers into the soup, stirring it into a thick paste. I ate mine straight - it was excellent soup. I'll drop a few Saltines into clear soups, but not tomato or cream-of or chowders.
My Asian friends dump copious amounts of Tabasco sauce into their soup. Okay, it looks like Tabasco, but the letters on the bottle (the ones which have not been burned off) are Chinese. Sorry, I just don't do anything that hot. It took a long time to grow back my taste buds after living in Thailand, I'd rather taste the food than mask it.
So what do you do to soup which you think I should try, and/or everyone thinks you are crazy for doing?