The best thing about serving soup at a barbecue is that you can prepare a recipe that perfectly suits your grilled dishes. If you plan to serve steak or other meaty dishes, you can accompany them with a light, creamy soup. On the other hand, you can make a thick soup filled with meat or vegetables if you are grilling something light like fish.
Here are 3 easy yet delicious soup recipes that your guests will definitely love at your BBQ:
The Healthy White Delight
What do you need:
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5 cups of chicken broth
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1 cup half and half cream
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1 cup of white sugar
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1 cup chopped green onions
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1 cup of chopped spinach
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1/2 cup chopped parsley
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1/2 cup chopped fresh basil
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5 tablespoons of butter
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2 tablespoons all-purpose flour
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Salt and ground black pepper to taste
In a large saucepan, melt 3 tablespoons of the butter over medium-high heat, then cook the onions for 10 minutes or until tender. Add spinach, parsley, and basil. Lower heat, cover, and simmer for 10 minutes. Carefully add the chicken broth, sugar and half the cream then simmer, covered, for a further 30 minutes. In a separate skillet, melt the remaining butter over medium-high heat and cook the flour, stirring constantly, for 2 minutes. Add about 1/2 cup of the soup to the flour and mix until smooth. Pour the flour mixture into the soup and bring to a boil, stirring constantly, before serving.
Broccoli Cheese Soup
What do you need:
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1 processed cheese bread, cubed
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1 chopped onion
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2 cups of milk
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2 cups of chopped broccoli
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1 3/4 cups chicken broth
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1 cup of water
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2/3 cups cornstarch
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1/2 cup butter
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1 tablespoon garlic powder
Melt the butter over medium-high heat in a saucepan, then cook the onion until tender. Add broccoli and chicken broth. Cover and simmer for 10 to 15 minutes or when broccoli is tender. Lower the heat, and then add the cheese cubes, milk, and garlic powder. Mix the cornstarch with water in a small bowl until dissolved, then add the mixture to the soup. Continue heating, stirring constantly, until the soup thickens.
Corn and Potato Fusion
What do you need:
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3 1/2 cups chicken broth
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3 cups peeled and cubed potatoes
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2 cups of milk
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1 3/4 cups whole kernel corn
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1 cup shredded Mexican-style processed cheese
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1 cup chopped celery
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1 cup chopped onion
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1/2 cup diced green chiles
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1/4 cup country-style salsa mix
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1 tablespoon margarine
Melt the margarine in a large saucepan over medium-high heat, then cook the celery and onion for 5 minutes or until tender. Add chicken broth and bring to a boil. Lower the heat and then add the potatoes. Cook, stirring occasionally, for 20 to 25 minutes or until potatoes are tender. Dissolve the salsa mixture with milk, and then pour the mixture into the saucepan along with the corn, chiles, and cheese. Cook the soup over low heat, stirring constantly, until the cheese has melted.
These easy and delicious soups are sure to increase your appetite and complement any barbecue dish!