I almost never serve a soup without putting something crunchy in it, on it, or with it. If you’re serving a very refined consommé and want to focus on the clarity and flavor of the broth, you might forgo the crunch. But most soups benefit from something crunchy. This can be as simple as serving a toasted baguette or crackers alongside the soup, or more elaborate, such as a fried celery root chip along with a celery root soup. Or the added texture can be something that’s naturally crunchy, such as a raw vegetable.