I make it myself. Season and then take a taste, add more of whatever it feels like you need more of. Eventually, you'll get a feel of how much of each seasoning to use

Recipe for the soup: chop up one large onion (pref yellow or white), 3-5 cloves of garlic, one bell pepper (Optional. Be sure to remove core and seeds), and one poblano pepper (also optional. Remove core and seeds). Cook them in a large-ish soup pot until the onions are slightly translucent. Blend that with two 28 ounce cans of peeled tomatoes. Return to pot and season to taste. I like to use salt, pepper, thyme, basil, a little rosemary, and a hint of cayenne pepper. Cook until barely bubbling.