3 Delicious Soups To Serve at Your Barbecue

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!

Chicken-Vegetable Soup With Orzo and Oregano

For some reason, I like to make soup on a rainy day. This practice may go back to childhood because my mother often made soup. Her Manhattan Clam Chowder was especially good. I still remember the time she decided to make chicken soup in her new pressure cooker. Mom hadn't gotten used to this new appliance and, unfortunately, released the valve too soon.
Chicken soup shot up to the ceiling, a fact my father never let her forget. I remember the incredulous look on her face when this happened. If I recall, we had to replace some of the ceiling tiles.
My chicken soup isn't made in a pressure cooker. I just use a big pot with a lid that I found at a discount store. This recipe starts with basic soup ingredients--onions, celery, and carrots. Although I rarely cook Brussles sprouts, the grocery store was having a special on them, so I bought a few. This green, cabbage-like vegetable adds extra flavor to the soup.
For color, I add a can of diced, no-salt tomatoes in juice. For flavor, I add garlic and oregano. You may wish to add some dried basil, too.
Although leftover chicken is one of the ingredients, it can be omitted for a vegetarian version of the recipe. Vegetable stock may be substituted for chicken stock. As for the pasta, any small one will do, such as rings, shells, or cut spaghetti. You may be tempted to dump the pasta into the soup without measuring, this isn't a good idea. Instead of soup, you'll wind up with stroup, a cross between soup and stew.
Keep in mind that pasta continues to absorb moisture in the refrigerator, so you may have to add some water when you reheat soup. Chicken-Vegetable Soup with Orzo and Oregano is a meal in a bowl. Serve it with your favorite crackers, hard rolls, French bread, or flat bread.
INGREDIENTS
1 tablespoon olive oil
1 medium yellow onion, chopped
1/2 cup celery, chopped
1 cup petite carrots
2 cups Brussles sprouts, halved
1 carton (32 ounces) salt-free chicken broth (or vegetable broth)
1 can (14.5 ounces) diced tomatoes in juice
1 can (14.5 ounces) water
2 chicken bouillon cubes
1/2 cup orzo (rice-shaped pasta)
1 teaspoon dried Oregano
1 teaspoon garlic powder
Salt and pepper to taste
METHOD
Pour olive oil into soup pot. Add onion and cook until translucent, about five minutes. Add celery, carrots, and sprouts. Cook five minutes more. Add all remaining ingredients, cover, and bring to a boil. Reduce heat and simmer for 20 minutes, or until vegetables are tender. Garnish with grated Parmesan cheese if desired. Makes 8 servings.

5 Tips for Warming Winter Soups and Stews

As winter is approaching it's time to start enjoying some hearty soups and stews. For the most part they are simple to make and most of the cooking can be done without too much of your attention.
As most soups use a variety of vegetables in the base and often meat, they are usually nutrient dense and filling.
They are also perfect for freezing and having on hand when you need them.
There is something warming about having a pot of soup simmering on the stove on a cold day.
These are my tips for making stews and soups this winter.
1. Sweat the vegetables
Most soups have a base of aromatic vegetables such as carrots, onions, garlic and celery.
Sweating these vegetables out on a medium heat with butter or oil will release aromats and create a base of flavour for your soup.
2. Stock
Using a home made or good quality fresh stock is always going to give you a better quality soup than using stock cubes or flavour enhancers.
If you don't have the time or inclination to make your own stock then there are some good quality stocks available form specialty food stores.
Also consider carefully which stock you use for which dish. It is better to use chicken or vegetable stock for light soups and darker stocks such as beef for heartier soups and stews.
3. Seasoning
Season your ingredients moderately as you go along. This will enhance the flavours of the individual ingredients without making the soup salty.
Use sea salt flakes instead of table salt for a better flavour.
Once the soup is cooked out adjust the seasoning as necessary. Taste the soup add a little salt at a time until the full depth of the ingredients can be tasted.
Such a simple step but so often the difference between flavour-some soups and bland ones.
4. Consider Texture
Different elements of your dish will need to be cooked differently to produce the desired texture. A carrot for example takes a lot longer to cook than a pea.
Texture comes down to selecting the right ingredients and adding them to the dish at the right time so they are all cooked through at the same time.
Consider from the start if you want a smooth blended soup or one with lots of body and different components.
Add green and leafy veg such as spinach right at the end to avoid it becoming over-cooked.
Croutons, cheeses, crackers, nuts, bean shoots or even pork rinds can be used to add texture and flavour.
5. Cut to size
Pay attention to the size you are cutting your vegetables and meat. Too big and it may be difficult to eat or take a long time to cook while other components over cook. Too small and it may break down completely.

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Tasty Cold Soup Recipes To Try For a Refreshing Meal

A hot bowl of soup is soothing on a cold night, but when the weather is warm, it doesn't mean you can't enjoy your favorite soup! Cold soup is equally delicious and filling, not to mention refreshing.
The Cool Cucumber
What you need:

• 2 cucumbers, peeled and diced
• 1 clove garlic, minced
• 2 cups vegetable broth
• 1 1/3 cups plain yogurt
• 1 1/3 cups sour cream
• 1/2 cup chopped dill
• 1/2 cup chopped mint

In a large bowl, mix together cucumber, garlic, vegetable broth, yogurt and sour cream. Blend ingredients together until smooth using an immersion blender. Add dill and mint to the mixture and blend again. Cover and refrigerate for 1 hour or until soup is chilled.
Beet the Heat
What you need:

• 2 cups sliced beets
• 1 large cucumber, peeled and diced
• 3 onions, chopped
• 4 cups fat-free buttermilk
• 2 tablespoons white vinegar
• 2 tablespoons chopped dill
• 1/2 teaspoon salt, or more to taste

Combine beets, cucumber, onions, buttermilk, vinegar, dill and salt in a large bowl. Stir to mix ingredients well. Cover and refrigerate overnight. Serve chilled.
Coco Citrus Cold Carrot Soup
What you need:

• 6 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 2 onions, chopped
• 2 cloves garlic, minced
• 7 cups coconut milk
• 3 cups vegetable broth
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 2 tablespoons chopped cilantro
• 2 teaspoons chili paste
• 1 teaspoon grated ginger
• 1 teaspoon ground cumin

In a large pot over medium heat, heat oil then cook 1 tablespoon cilantro, chili paste and cumin for 1 minute. Stir in onion, garlic and ginger and cook until onion is tender, about 4 to 5 minutes. Add carrots and potatoes to the pot and cook for 5 minutes more. Add coconut milk and vegetable broth to the pot. Increase heat to medium-high and bring mixture to a boil, stirring frequently. Lower heat to medium-low and allow to simmer for 45 minutes or until carrots and potatoes are tender. Remove soup from heat then stir in lime juice. Puree the mixture in batches in a blender or food processor until smooth. Transfer soup to a bowl and allow to cool for a few minutes. Cover and refrigerate for at least 2 hours. Garnish with remaining cilantro before serving.
Feeling hot? Cool down with these healthy and refreshing cold soup recipes for an instant refreshing feeling!

3 Creamy Soups That Your Taste Buds Will Love

Soup is a top favorite when it comes to appetizers and snacks. It is both healthy and hydrating because of its high water content. It can also stand as a meal by itself - just prepare a creamy soup, pair it with a slice of bread or two and you're good to go!
Here are 3 creamy soup recipes we're sure you'll love:
The Classic Mushroom
What you need:

• 1 cup chopped Portobello mushrooms
• 1 cup chopped shiitake mushrooms
• 2 shallots, chopped
• 2 cups chicken broth
• 1 cup half-and-half
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 1 pinch ground cinnamon
• Salt and pepper to taste

In a large saucepan over medium heat, melt the butter then cook Portobello mushroom, shiitake mushroom and shallots until tender, about 3 to 5 minutes. Add flour and stir until smooth. Carefully add chicken broth and continue stirring until mixture is thick. Stir in half-and-half and cinnamon then season with salt and pepper. Cook until heated through.
Sausage Potato Warmer
What you need:

• 1/2 kilogram kielbasa sausage, sliced into half moons
• 1/2 kilogram smoked sausage, sliced into half moons
• 2 1/2 cups shredded hash brown potatoes
• 2 onions, finely chopped
• 2 bay leaves
• 2 cups water
• 2 cups milk
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 pinch salt

In a large pot over medium heat, cook smoked sausage, kielbasa sausage and onions until sausages are browned. Add potato, water and bay leaves to the pot. Simmer over low heat for 1 to 2 hours. In a saucepan over medium heat, combine butter and flour then carefully add milk. Stir until mixture is thickened. Add mixture to the pot with sausages and mix until all ingredients are well-combined. Remove bay leaves before serving.
Zucchini Cream
What you need:

• 1 1/2 kilogram zucchini, sliced
• 4 slices bacon
• 3 cloves garlic, chopped
• 1 onion, chopped
• 2 cups water
• 2 cups chicken broth
• 1/4 cup grated Parmesan cheese
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried basil

In a large pot, combine zucchini, bacon, garlic, onion, water, chicken broth, salt, pepper and basil. Bring to a boil and continue cooking for 30 minutes or until zucchini is tender. Puree mixture in batches until smooth and creamy. Top with Parmesan cheese.
With these creamy soup recipes, a cold night will surely be the least of your problems.