The hot and sour soup (sopa agripicante) at Hong Kong Style in barrio chino is the bomb. Sometimes Marfa delivery has some decent pea or squash soups. I like Fukuro also. Usually the best option is to make some stock at home, throw it in smaller containers and freeze it. Then you can use it to make just about any type of soup that you want quickly and easily.
My local carniceria and granja usually give me bones for free, or incredibly cheap, to make stock. Roast them in the oven until they brown, throw them in the largest pot you have with some chopped up onion, celery, and carrot and fill with water. Reduce. Drain. Freeze.