Soup has long been considered a comfort food, perfect for cold, dreary days. Its reputation as an everyday food is growing, thanks in part to several local chefs and restaurant owners.

They enjoy a loyal following of customers who return weekly — sometimes daily — to recharge over fine spices and fresh vegetables. Sandwiches and other lunch fare are on the menu at each shop, but the soup is the real draw.

Soup Bros.

209 W. Florida St.

The word "restaurant" is rooted in "restore." Soup Bros. owner Richard Regner takes this to heart in his Walker's Point shop. He seeks to provide customers with hearty, tasty meals and a friendly atmosphere.

"I want to see them enjoy a meal instead of just coughing down lunch and returning to the office," he said. Indeed, his soups are flavorful and full of fresh, higher-end ingredients. The soups and other menu items reflect his training at the Culinary Institute of America in New York.

He encourages customers — many of them regulars — to stay and converse with other diners. It's not uncommon for several strangers sitting at the long, rustic table to talk like old friends, united by the shared experience of soup, Regner said.

He refers to the dining room's eclectic look as "my mojo." Each scan of the cozy dining room turns up new discoveries, even after multiple visits. The main table and shelves hold trinkets and childhood toys. Female customers' lipstick print "kisses" grace the doorway around the cash register.

Regner, who opened the shop in 1999, considers himself the first on the soup scene in Milwaukee. Soup is served with a huge chunk of warm, fresh-baked bread and a piece of candy, usually a Dum-Dum sucker.

Thai Market Broth and Cowboy Dick's Chunky Chili are menu mainstays, along with four selections that change daily. Examples include Chicken Florentine, Mario's Barrio Stew and Tuscan White Bean with Lamb and Rosemary.

Soup Bros. is a little farther from campus than other choices, but it is steps away from the stop for bus routes 18 and 19. Credit cards are accepted only for orders totaling more than $10.

Soup's On!

221 N. Water St.

Soup's On! owner Mary Krimmer sees each bowl of soup she serves as a chance to produce a work of art.

"It's edible art, between the garnishes that you put on top and the flavors that you put together," she said. Krimmer prepares each bowl of soup specially. The Herb Vegetable soup arrives topped with sprigs of fresh dill, shaved carrots and baby peas.

The soup isn't the only art in the restaurant, however. Krimmer shares the space with Gallery H2O. Local artists' paintings and photographs color the walls. The serving counter and dining area are decorated in bright, bold colors to highlight the artwork.

Krimmer serves four soups daily. Each day she selects them from her repertoire of more than 100, considering factors like the weather, gallery shows or customer requests. Although she has no formal training, she had many opportunities to develop and test recipes while raising eight children.

The Soup Co. (formerly Soup House)

324 E. Michigan Ave.

As one regular customer put it, this downtown shop is "like Grandma's, only cooler." Towering parking structures and office buildings loom over the downtown storefront, but the style is more "down home" than "downtown."

Wooden kitchen tables, plants and knickknacks are scattered around the bright open space. A comfy seating area in one corner could pass for a church basement, except for the floor to ceiling windows behind it that overlook the surrounding structures.

Until recently, diners were confined to the tight but welcoming ordering area. Owner Renee Warschkow expanded the space to include a large, open dining area adjacent to the cash register.

Her son, Manager Daniel Warschkow, has big plans for the added space. He hopes to make it a "place where people can relax and hang out more." He is considering staying open in the evening and offering gallery nights and poetry readings.

Several soup selections are made fresh daily and fresh-baked bread from Miller Bakery is delivered each morning. The House Soup — chicken and vegetables with a choice of noodles or rice — is offered every day. Other selections change daily and include Vegetarian Split Pea, Mexican Tortilla and several varieties of vegetarian and meat chili.

Customers can pay by cash, check or even barter. Some customers have bartered books, office supplies or bowls for a meal, Daniel said.

The Soup and Stock Market

440 N. Water St.

The Soup and Stock Market specializes in the liquid stocks that serve as the foundation for its soups. The vegetables, meats, spices and other soup ingredients don't go unnoticed, though.

Fixings like dumplings are made from scratch and vegetables are hand-chopped daily at either the Milwaukee Public Market location or at The Soup Market in Bay View.

Chicken Noodle and Chicken & Dumpling are menu mainstays, with five additional soups that change daily. Soups include Poblano Corn Chowder, Vegetarian Spicy Thai Vegetable and Barbecued Chicken Chili.

The atmosphere reflects the location: open and industrial. Seating is limited to two tables across from the counter. Carry-out business is brisk during lunch and on weekends. Stocks and refrigerated soups are also available to heat up at home.