This is an archived article that was published on sltrib.com in 2013, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

While there are many restaurants that serve soup, only a few offer bowls so distinctive that customers crave it, returning for it week after week, year after year.

We've selected 12 favorite northern Utah signature soups, bowls that we think are worth ordering again and again — or trying for the very first time. (And please email us at food@sltrib.com if you think we've missed one.)

—

Soup Kitchen chicken noodle • This hearty soup, made with thick locally made noodles, roasted chicken and vegetables, is a welcome meal on cold day, said Mark Aitken, whose parents opened the first Soup Kitchen some 40 years ago. Today, there are five locations around the valley. The tomato soup is another popular offering, Aitken said, but his favorite is the clam chowder.

—

Deer Valley turkey chili • This Southwest-style chili is made with black beans, corn, red peppers and thickened with masa harina and rice flour, which means it's gluten free. Julie Wilson, Deer Valley's food and beverage director, said the recipe came about some 25 years ago. "I was walking through the kitchen and saw chicken fajitas that we had over-produced for a banquet. I told the staff to make a chili with it. It tasted so good we thought skiers would like it."

—

Carlucci's tomato basil • Milk, not cream, makes this version of classic tomato soup lighter than some. A touch of sugar balances out the fresh Roma tomato flavors. Have it alone or with the cheddar/mozzarella grilled cheese sandwich served on the bakery's nine-grain bread.

—

Sweetly Divine polish dill pickle • Every other Tuesday, owner Mark Grodkowski gives a nod to his native Poland by making this creamy soup of dill pickles, potatoes and carrots at his Logan restaurant. "People are hesitant to try it at first," said the classically trained pastry chef. "But once they do, they get hooked."

—

Thai Delight tom ka gai • This coconut milk soup, with chicken, straw mushroom, lemongrass and kaffir lime, hits every flavor note: sweet, sour and spicy. When ordering, you'll be asked to choose a heat level from one to five, with five being the hottest.

—

Greek City Grill lemon rice • Traditional avgolemono — egg-lemon soup — at this quick-serve eatery is smooth and creamy and has a long history, says owner Bob Daskalakis. The recipe was given to him by Mary and Jim Maroudas, who operated the Grecian Gardens restaurant on State Street for many years.

—

Taco Taco posole • This traditional Mexican soup, made with hominy and tender roast pork, is available on Friday, Saturday and Sunday only. It comes garnished with shredded cabbage and radishes and a homemade salsa on the side, said owner Ray Anderson, who opened Ogden restaurant with his wife Patty, and her parents more than 18 years ago.

—

Market Street clam chowder • This is Utah's most popular version of New England clam chowder. Thick and creamy, it's filled with bite-sized pieces of potatoes, onions, celery and leeks, and is especially good with a hunk of crusty bread for dipping.

—

Lamb's Grill lentil • If it's Thursday, then it's lentil soup day at Lamb's Grill in downtown Salt Lake City. Customers have been enjoying this hearty tomato-based soup with vegetables, spices and beef broth — sorry, it's not vegetarian — since long before lentils were dubbed a super food, said Rick Lim, general manager.

—

Desert Edge French onion • The Pub started serving its French onion soup in the late 1970s. Drippings from the roast beef are added to house-made beef and chicken stock, along with red wine and sherry, said owner Scott Hale. Caramelized onions, toasted bread and Swiss cheese — cooked until golden and bubbly — finish this warming soup.

—

Little America cream of chicken noodle • Served only on Sundays, this creamy soup with tender chicken and noodles has become a religious experience for many Utah residents. The hotel started serving it about 40 years ago, using a recipe from the family of owner Earl Holding.

—

Green Pig Pub reuben • All the ingredients used to make a corned beef and sauerkraut sandwich — as well as potatoes, beer and heavy cream — are infused into this popular daily soup. —

Utah signature soups

Carlucci's Bakery • 314 W. 300 South, Salt Lake City; 801-366-4484.

Deer Valley Resort • 2250 Deer Valley Drive South, Park City; 435-649-1000.

Desert Edge Brewery • 625 E. 400 South, at Trolley Square, Salt Lake City; 801-521-8917

Greek City Grill • 6165 Highland Drive, Holladay; 801-277-2355.

Green Pig Pub • 31 E. 400 South, Salt Lake City.

Lamb's Grill • 169 S. Main, Salt Lake City; 801-364-7166

Little America Hotel • 500 S. Main, Salt Lake City; 801-596-5700.

Market Street Grill and Oyster Bars • Downtown: 48 W. Market St., 801-322-4668; Cottonwood: 2985 E Cottonwood Pkwy., 801-942-8862; and South Jordan:10702 S. River Front Pkwy., 801-302-2262.

Soup Kitchen • Five Salt Lake City locations, including: 2012 S. 1100 East, 801-467-0908; 15 W. 3300 South, 801-486-0341; 1185 S. Richards St., 531-7093; 422 W. 600 North, 801-531-0560; and 1411 S. Redwood Rd., 801-974-7010.

Sweetly Divine Bakery • 1309 N Main St., Logan; 435-787-1860

Taco Taco • 2931 Washington Blvd., Ogden, 801, 393-6526.

Thai Delight Restaurant and Cafe • 6271 Dixie Drive, West Jordan; 801-968-7626