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3 Soup Recipes That Will Go Perfectly With Your Grilled Steak

So, if you’re in the mood for no-fuss comfort food, try these 3 soothing soup recipes that will go perfectly with your grilled steak:

Grilled Onion Soup with Cheese

What do you need:

• 4 large Vidalia onions, peeled
• 4 slices of provolone cheese
• 4 beef bouillon cubes
• 4 tablespoons dry sherry
• 4 tablespoons butter
• 12 ice cubes
• salt and pepper to taste

Leaving the base intact, cut the top about a half inch off the onion in a cross shape. Place the onion on a large square of heavy-duty aluminum foil, cover with 1 Tbsp. butter and then a bouillon cube. Fold the aluminum foil to make a packet. When it is almost closed, pour 1 tbsp. of sherry and place 3 ice cubes on top of the onion. Seal completely. Do this for all the remaining onions. Cook on a preheated grill over medium-high heat for 40-45 minutes or until onion is tender. Carefully open each sheet, top with a slice of provolone cheese, then cook on a covered grill for 1-2 minutes until cheese is melted. Transfer the onion and broth from the packet to a serving bowl.

Creamy Hot Tomato Bisque

What do you need:

• 3 1/2 cups tomato puree
• 1/2 cup cubed cream cheese
• 1/4 cup of milk
• 2 tbsp. chopped fresh basil leaves
• 3/4 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon white sugar
• 1/8 teaspoon black pepper

Combine tomato puree, dried basil, red pepper flakes, sugar, and pepper in a medium saucepan. Bring to a simmer over medium-high heat, about 10 minutes. Stir constantly. Stir in cream cheese until well blended then add milk. Bring to a boil before adding fresh basil leaves. Remove from heat and serve immediately.

Chestnut and Herb Soup

What do you need:

• 8 cups of chicken broth
• 4 cups chestnuts, peeled
• 1 cup chopped onion
• 1/2 cup heavy cream
• 3 sprigs of parsley
• 2 cloves, minced
• 1 bay leaf
• 3/4 teaspoon white sugar
• Salt and ground black pepper to taste

Cut an X in each chestnut with a sharp knife and place in a jello mold in a single layer. Pour 1/4 cup of water into the pan and bake in a preheated oven (230 degrees Celsius) for 10 minutes. Cool, peel and peel. Combine the walnuts with the chicken broth and onion in a large saucepan. Combine the parsley, cloves, and bay leaf in a spice bag, then add to the chestnut mixture. Simmer for 45 minutes over medium-low heat. When ready, discard the spice bag and pour the mixture into a blender. Puree until smooth. Return the mixture to the saucepan, add the heavy cream, sugar and salt and heat for about 5-6 minutes, stirring constantly. Serve immediately.

Enjoy a relaxing bowl of soup with your grilled steak with these delicious recipes!