Of the classic soups, I enjoy French (or Freedom) Onion, Egg Drop, and Italian Wedding. Some of the 'Off the Wall' soups I love are New York Pizza Soup and Bacon Cheeseburger--(tip: add the bacon drippings to the butter to make the roux--its heavenly!!).
Don't be afraid to experiment--The soup pot can be a chef's canvas.
Let those creative juices (or maybe stocks would be more proper) flow.
Soup may be one of the oldest dishes known to man, but that is not to say that the dish is stale--as our tastes evolve, so must the contents of the stock pot.