The great thing about serving soup at a barbecue is you can prepare a recipe that will perfectly suit your grilled dishes. If you plan to serve steak or other meat-heavy dishes, you can pair it with a light, creamy soup. On the other hand, you can make a heavier soup full with meat or vegetables if you're barbecuing something light like fish.
Here are 3 easy yet delicious soup recipes that your guests will definitely love at your barbecue:
The Healthy White Delight
What you need:
- 5 cups chicken broth
- 1 cup half-and-half cream
- 1 cup white sugar
- 1 cup chopped green onions
- 1 cup chopped spinach
- 1/2 cup chopped parsley
- 1/2 cup chopped fresh basil
- 5 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and ground black pepper to taste
In a large saucepan, melt 3 tablespoons butter over medium-high heat then cook onions for 10 minutes or until tender. Stir in spinach, parsley and basil. Lower heat, cover and allow to simmer for 10 minutes. Carefully add chicken broth, sugar and half-and-half cream then simmer, covered, for 30 minutes more. In a separate pan, melt remaining butter over medium-high heat and cook 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.
Cheesy Broccoli Soup
What you need:
- 1 loaf processed cheese food, cubed
- 1 onion, chopped
- 2 cups milk
- 2 cups chopped broccoli
- 1 3/4 cups chicken broth
- 1 cup water
- 2/3 cups cornstarch
- 1/2 cup butter
- 1 tablespoon garlic powder
Melt the butter over medium-high heat in a stockpot then cook onion until tender. Stir in broccoli and chicken broth. Cover and allow to simmer for 10 to 15 minutes or when broccoli is tender. Lower the heat then add cheese cubes, milk and garlic powder. Mix cornstarch with water in a small bowl until dissolved then add the mixture to the soup. Continue to heat through, stirring constantly, until soup is thickened.
Corn and Potato Fusion
What you need:
- 3 1/2 cups chicken broth
- 3 cups peeled and cubed potatoes
- 2 cups milk
- 1 3/4 cups whole kernel corn
- 1 cup shredded Mexican-style processed cheese food
- 1 cup chopped celery
- 1 cup chopped onion
- 1/2 cup diced green chiles
- 1/4 cup country style gravy mix
- 1 tablespoon margarine
Melt margarine in a large saucepan over medium-high heat then cook celery and onion for 5 minutes or until tender. Add chicken broth and bring to a boil. Lower heat then add potatoes. Cook, stirring occasionally, for 20 to 25 minutes or until potatoes are tender. Dissolve the gravy mix with milk then pour mixture into the saucepan along with corn, chiles and cheese. Cook soup over low heat, stirring constantly, until cheese has melted.
These easy and delicious soups will surely boost your appetite and will complement any barbecue dish!
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