My favorite canned soup is Amy's Organic cream of tomato (not actually creamy). I don't even like tomatoes that much, but I like this soup, especially with some black pepper added, and some parmesan or pecorino romano on the side. It is fresh and tomato-y and not sweet. Amy's other soups are also good, especially lentil and black bean.

My favorite homemade soup is Avgolemono - Greek lemon chicken soup. It's tricky to make (incorporating beaten eggs into hot broth without curdling them), but absolutely warming and delicious. Here's the basic recipe:

Heat 6 cups chicken broth to boil, reduce to simmer.
Add 1 cup orzo and cook in the broth. (That may be too much orzo, I can't remember the proportions).
Separate two eggs and beat the whites to very soft peaks.
Beat in the juice of one lemon and the egg yolks (into the whites).
Temper the egg mixture by adding 2 cups of the hot broth while beating fast.
Take the soup off the burner and stir in the egg/lemon mixture. If you've tempered the eggs correctly they should make the soup thick and frothy, but not become solid.
Creamy and delicious! I often add shredded cooked chicken, too.

Only once did I accidentally leave the soup on the burner, and curdled the eggs. Gross, and very sad for me, as it was a chilly gray day and I had been thinking of this soup for my entire 45-minute commute home.