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3 Delicious Soups to Serve at Your BBQ

The best thing about serving soup at a barbecue is that you can prepare a recipe that is perfectly suited to your grilled dishes. If you plan to serve steak or other meaty dishes, you can accompany them with a light and creamy soup. On the other hand, you can make a thick soup filled with meat or vegetables if you’re grilling 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 do you need:

• 5 cups of chicken broth
• 1 cup half and half cream
• 1 cup of white sugar
• 1 cup chopped green onions
• 1 cup of chopped spinach
• 1/2 cup chopped parsley
• 1/2 cup chopped fresh basil
• 5 tablespoons of 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 10 minutes or until tender. Add the spinach, parsley and basil. Lower heat, cover and simmer for 10 minutes. Carefully add the chicken broth, sugar and half of the cream then simmer, covered, for a further 30 minutes. In a separate skillet, 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.

Broccoli cheese soup

What do you need:

• 1 processed cheese loaf, cubed
• 1 chopped onion
• 2 cups of milk
• 2 cups of chopped broccoli
• 1 3/4 cups chicken broth
• 1 cup of water
• 2/3 cups cornstarch
• 1/2 cup butter
• 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 then add the cheese cubes, milk and garlic powder. Mix cornstarch with water in a small bowl until dissolved, then add mixture to soup. Continue heating, stirring constantly, until soup thickens.

Corn and Potato Fusion

What do you need:

• 3 1/2 cups chicken broth
• 3 cups potatoes, peeled and cubed
• 2 cups of milk
• 1 3/4 cups whole kernel corn
• 1 cup shredded Mexican-style processed cheese
• 1 cup chopped celery
• 1 cup of chopped onion
• 1/2 cup diced green chiles
• 1/4 cup country-style sauce mix
• 1 tablespoon of margarine

Melt margarine in large saucepan over medium-high heat, then cook celery and onion 5 minutes or until tender. Add the chicken broth and bring to a boil. Lower the heat and then add the potatoes. Cook, stirring occasionally, 20 to 25 minutes or until potatoes are tender. Dissolve the sauce mixture with milk, 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 whet your appetite and complement any barbecue dish!