January is the month designated as National Soup Month. Nothing is quite as comforting as a hot bowl of soup on a cold day.  Considering the cold snap we are experiencing, it’s the perfect time to celebrate this unique month with a warm bowl of soup or stew.
This holiday is celebrated annually in the United States, but the month celebrates all types of soups from all around the world. How could we not love soup since so many of us have been raised eating it? Every country has soup recipes and family traditions handed down through the centuries.
Soup is actually considered one of the first fast foods, because the broth obtained from cooking meats was consumed. People would use a piece of bread and “sop” it up…that’s where the word soup originated.
A variety of homemade soups are available at Topz Frozen Yogurt Café on Main Street. According to owner Josh Baker, he and partner Matt Sands had food items in mind when they opened their popular frozen yogurt shop.
“We currently have two homemade soups each day on our menu,” said Baker. “We also have delicious sandwiches featuring Metro Deli meats and cheeses that we slice fresh here.”
On a cold Thursday, folks were stopping by to warm up and try a bowl of either their chicken tortilla soup or their garden vegetable soup.
“I have to say potato soup is usually my favorite, but this is delicious,” said customer Alex Cripps as he tries the chicken tortilla. He and friend Haley Johnson made a visit to Topz for lunch Thursday after school was cancelled due to the cold weather.
The Topz daily menu, in addition to the Thursday soups, include:
Monday, loaded potato and hearty ham and bean; Tuesday, corn chowder and chicken and sausage gumbo; Wednesday, broccoli and cheese and chili; Friday, parmesan tortellini and Santa Fe; Saturday and Sunday’s soups will be the chef’s choice featuring some of their best sellers. Topz lunch time runs from 11 a.m. until 2 p.m.
Traditionally, soups are classified into two broad groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé.
Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish thickened with cream. Other ingredients commonly used to thicken soups and broths include rice, flour and grain.
Baker chose not to share their soup recipes, but some tried and true ones follow:

Tortilla Soup
6 tablespoon(s) cooking oil
Eight corn tortillas, halved and cut crosswise into 1/4-inch strips
1 onion, chopped
4 large cloves garlic, smashed
1 tablespoon(s) paprika
2 teaspoon(s) ground cumin
1 teaspoon(s) ground coriander
1 teaspoon(s) chili powder
1/4 teaspoon(s) cayenne
1 1/2 quart(s) canned low-sodium chicken broth or homemade stock
3 cup(s) canned crushed tomatoes in thick puree (one 28-ounce can)
2 bay leaves
2 1/2 teaspoon(s) salt
1/4 cup(s) lightly-packed cilantro leaves, plus 3 tablespoons chopped cilantro (optional)
1 3/4 pound(s) boneless, skinless chicken breasts, cut into 3/4-inch pieces
1 avocado, cut into 1/2-inch dice
1/4 pound grated cheddar cheese
Lime wedges, for serving

In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
Reduce the heat to moderately low. Add the onion, garlic and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and 1/3 of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and cook until just done, about 1 minute. Stir in the avocado.
To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.

Chicken Noodle Soup
2 cartons (26-ounce) reduced-sodium chicken stock or broth
2 cups water
3 large carrots, peeled and thinly sliced
3 small parsnips, peeled and thinly sliced
3 stalks celery, thinly sliced
1 large onion, finely chopped
3 1/2 cups cooked, shredded chicken
1/2 pound extra-wide egg noodles
2 tablespoons minced parsley
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

In a 5- to 6-quart soup pot, bring stock, water, carrots, parsnips, celery and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.
Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper. Ladle into bowls.

Tuscan White Bean Soup
Serves four with only 175 calories per serving
2 teaspoons minced garlic
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1 cup water
1 cup low-fat chicken broth
2 cups cooked or canned white cannellini beans, rinsed and drained
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper, or to taste
2 ripe tomatoes, diced

Generously spray a large nonstick skillet with olive oil cooking spray or add 1 teaspoon olive oil. Heat over medium-high heat. Add the garlic, onion, and celery. Sauté until golden, about 3 minutes.
Add the water, chicken broth, beans, rosemary, and black pepper. Bring to a boil, reduce heat to simmer and cook until the vegetables are tender, about 8 minutes.
Puree half the soup in a blender, then return puree to pan and stir well. Serve hot with diced tomatoes on top and a large tossed salad on the side.