Gourmet by the Bay just might have cornered the market on the tastiest tomato-based crab soup. It's thick with jumbo lump crabmeat (their crabs come from the Miles River), as well as the likes of haricot verts, sweet corn, garlic, and Old Bay. What sets their soup apart from the others? "Our secret", says chef Jono Morris, "is that we only use organic vegetables that are fresh, not frozen." Sold in quarts ($6 and $12).