3 Soup Recipes That Will Pair Perfectly With Your Grilled Steak

So if you’re in the mood for some fuss-free comfort food, try these 3 soothing soup recipes that will pair with your grilled steak perfectly:

Grilled Cheesy Onion Soup

What you need:

  • 4 large Vidalia onions, peeled
  • 4 slices provolone cheese
  • 4 cubes beef bouillon
  • 4 tbsps. dry sherry
  • 4 tbsps. butter
  • 12 ice cubes
  • Salt and pepper to taste

Leaving the base intact, cut the top about half an inch into the onion in a cross hatch pattern. Place the onion on a large square of heavy duty aluminum foil, top with 1 tbsp. butter then a bouillon cube. Fold the foil to make a packet. When almost closed, spoon 1 tbsp. of sherry and place 3 ice cubes on top of the onion. Seal completely. Do this for all remaining onions. Cook on a pre-heated grill over medium-high heat for 40-45 minutes or until onion is tender. Open each foil carefully, top with a slice of provolone cheese then cook on a covered grill for 1-2 minutes until cheese has melted. Transfer onion and stock from the packet into a serving bowl.

Hot Creamy Tomato Bisque

What you need:

  • 3 1/2 cups tomato puree
  • 1/2 cup cubed cream cheese
  • 1/4 cup milk
  • 2 tbsps. chopped fresh basil leaves
  • 3/4 tsp. dried basil
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. white sugar
  • 1/8 tsp. ground 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 the milk. Bring to a boil before adding fresh basil leaves. Remove from heat and serve immediately.

Herbed Chestnut Soup

What you need:

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

Slice an X on each chestnut using a sharp knife and arrange them on a jelly roll pan in a single layer. Pour 1/4 cup of water into the pan then bake in a pre-heated oven (230 degrees Celsius) for 10 minutes. Cool, shell and peel. Combine the nuts with chicken stock and onion in large saucepan. Combine the parsley, cloves and bay leaf in a spice bag then add it to the chestnut mixture. Simmer for 45 minutes over medium-low heat. When ready discard the spice bag and pour mixture in a blender. Puree until smooth. Return the mixture into the saucepan, stir in heavy cream, sugar and salt and heat through for about 5-6 minutes, stirring constantly. Serve immediately.

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


By Ramon Munoz