The Soup: French Onion. This classic dish is often imitated and rarely perfected, but the French onion soup (Soupe à l'Oignon Gratinée) at Kevin Irvine’s (Gold Medallion Award Chef of the Year, 2005, and Restaurateur of the Year, 2012) Bleu Boheme comes pretty darn close without actually flying to Paris. The traditional bistro-style restaurant, which has won San Diego Magazine’s award for Best French Restaurant four years in a row, serves up an ooey gooey mess of baked cheese and delicious onion broth that’s generous in flavor and paired perfectly with fresh bread. ($9.95 for a bowl.)

The Soup: Mussel Bisque en Croute. Since opening in the eighties, this place has become a veritable San Diego institution, famous for their flakey puff pastry-topped mussel bisque which is now almost synonymous with the name Dobson’s. The presentation of the savory soup itself is beautiful, but the fun really starts when you break through the pastry crust top; the waiter will top your bowl off with a shot of sherry before you get into the deliciously delicate mussel flavored soup. Creamy, rich, and filled with just the right amount of tender meats, you can’t come here and not order the bisque. ($9.95 for a bowl.)

The Soup: Smoked Chicken, Broccoli, and Black Bean. George’s has long been regarded as a La Jolla establishment with a drop-dead view and an equally impressive menu, so when you hear people are seeking out this fine dining establishment just for their soup, you know it must be good. The original recipe was created by Chef Scott Meskan, and it is requested so much they keep printed copies at the hostess stand. Both creamy and comforting, its perfect for any occasion. ($10 for a bowl.)

The Soup: Chicken and Rice. The recipe may be a family secret but the unbeatable flavor is a well known fact. An otherwise standard taco shop, Lourdes is definitely best known for its soup, which represents approx. 33 percent of all sales (45 percent during the winter and rainy season), and an average of 300 bowls a day (as of 2013). The ingredients are fairly simple--chicken, rice, onion, cilantro, spicy broth--which is part of what makes the soup so great, but the long-time owners say the technique is the true secret to the taste that has created such a dedicated following. ($5.79 for a half bowl; $6.99 for a full bowl.)

The Soup: #01 Phở Dặc Biệt Xe Lửa. Pho places are a dime a dozen in this town, but not all of them hold to the standard of quality that makes Pho Cow Cali Express the go-to for fans of the traditional Vietnamese beef noodle soup. Loyal patrons will say you can’t go wrong with anything on the menu, but the true customer favorite is the #01, a special Pho combo with rare slices of steak, well-done brisket, flank, tendon and tripe in an extra large bowl. The result is a thick, rich, consistent, and delicious depth of flavor; perfect for a cold day. The portion size relative to the price makes this one of the best deals around. ($7.25 for a bowl.)

The Soup: Pozole. When an Eater interview with Waterfront’s veteran bartender, Kevin Mikesell, revealed that the pozole was one of the restaurants most popular and best-selling dishes, it came as a surprise--especially since the dish is typical of Mexican cuisine. Further investigation, and a taste test, affirmed that the soup does in fact have a devout following of regulars who come in to get their fix of the chunky pork and hominy concoction--and for good reason. Killer flavor, the right amount of spice, and fresh ingredients make this a win for any soup lover. ($9.95 for a bowl.)