I don't normally have fresh herbs on hand, as I'm sure most of you out there don't, so I have used dried parsley and dried basil and the flavor is still there. I don't measure mine but I probably put in about 1T parsley and 1-2t basil.
I have made this many times with the diced tomato but I guess I'm too used to canned tomato soup that is smooth, no chewing involved, and I think I prefer it that way as does my husband. So this time I put in a 28oz can of crushed tomatoes instead of the diced and I love it twice as much, if that's possible.
My mom made fun at me for cooking a hot tomato soup when it's nearly 100 degrees outside but this soup is THAT good! It's all year round good!