You could add a small amount of nearly-caramelized onions, with a splash of balsamic vinegar at the end. I recently did this to liven up some reheated tomato soup and it helped a lot.
This may be an odd suggestion, but I usually add some drops of Worcestshire sauce to soups to add a salty, savory punch. At least for me, it's the quickest way to add complexity without completely overwhelming the more delicate ingredients.
soy sauce? I usually add that when I made something that's meh. I've also started adding either miso paste or fish sauce to a lot of soups to give them some oomph.
...And/or you might just need to reduce it more. Also, I've never done this but I can imagine blitzing into it a little caramelized onions or perhaps some onions that have been charred under the broiler for increased sweetness and depth. You'd just have to keep an eye on the balance to make sure that tomato remained the dominant flavor. Herbs and vinegar/acid are terrific finishes but if the depth isn't there to begin with they won't give you the satisfying flavor you're looking for. Also, make sure there's enough salt in there! Good luck!
s+p and a hit (ahem, as in a splash) of acid - lemon juice or vinegar brighten tomato soup. A pinch of sugar can help too - not enough to make it sweet, just enough to perk it up a bit.
My "secret" ingredient for so many dishes is dried Herbes de Provence. It really adds a pop of flavor without taking over. just a small amount pulverized in the palm of your hand and added even when reheating will make a world of difference. Also a few grinds of fresh white pepper.
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This may be an odd suggestion, but I usually add some drops of Worcestshire sauce to soups to add a salty, savory punch. At least for me, it's the quickest way to add complexity without completely overwhelming the more delicate ingredients.
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