Pastries and sandwiches get top billing at the Noshery, a homespun bakery-cafe where Regis University students talk shop before class and families gather on weekends. But it is the soup of the day that best captures the feel-good nature of the place — and try as we might, we never leave here without at least a cup of the stuff. Mike Alvarez, who overlapped at Whole Foods with owner-pastry chef Andrea Knight, believes in soup the way most cooks don't, having worked for a chef who impressed upon him that "you can always tell a chef by his soup." Just don't get too attached to that bowl of spicy corn chowder, curry chickpea or baked potato. As the soup du jour, what's here today is gone tomorrow — all the more reason to drop by for another bowl, and a lemon-meringue tart to go along with it.