Here are a couple of tips when dealing with soups.
To avoid curdling when adding yogurt or sour cream, use low heat only. Never raise the heat beyond a simmer once you have added yogurt or sour cream.
How about avoiding rice or pasta to overcook in your soup? Simply cook the pasta or rice separately and add it to the soup shortly before serving, to rewarm it.
And if you don’t have time to make soup and are using can but you don’t care for that canned taste? By adding a splash of wine or dry sherry, or even a bit of brandy and some chopped herbs on top, you can mask that taste and bring the soup to a whole other level.
I think the hardest part of a fatty soup is drawing out the fat out of the soup. Here are some tips. Place the soup in the freezer for 30 minutes, the fat will congeal on top making it easier to skim off and discard with a spoon or spatula. You can also place a couple of ice cubes in a slotted spoon or in cheesecloth and drag it over the top of the soup. The fat will cling to it.