The best thing about serving soup on a barbecue is that you can prepare a recipe that perfectly suits your grilled dishes. If you plan to serve steak or other meaty dishes, you can pair it with a light, creamy soup. On the other hand, you can make a heavier soup with meat or vegetables if you are grilling something light like fish.

Here are 3 easy yet delicious soup recipes that your guests will definitely love on your barbecue:

The Healthy White Delight

What do you need:

• 5 cups of chicken broth

• 1 cup of cream medium and a half

• 1 cup of white sugar

• 1 cup green onions, chopped

• 1 cup of chopped spinach

• 1/2 cup of chopped parsley

• 1/2 cup fresh basil, chopped

• 5 tablespoons of butter

• 2 tablespoons all-purpose flour

• Salt and ground black pepper to taste

In a large saucepan, melt 3 tablespoons of the butter over medium-high heat and then cook the onions for 10 minutes or until tender. Add the spinach, parsley, and basil. Lower the heat, cover and simmer for 10 minutes. Carefully add the chicken broth, sugar, and medium and medium cream, then simmer, covered, for an additional 30 minutes. In a separate skillet, melt the remaining butter over medium-high heat and cook the 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 soup with cheese

What do you need:

• 1 processed cheese stick, cubed

• 1 chopped onion

• 2 cups of milk

• 2 cups of broccoli, chopped

• 1 3/4 cups chicken broth

• 1 cup of water

• 2/3 cups cornstarch

• 1/2 cup of butter

• 1 tablespoon garlic powder

Melt the butter over medium-high heat in a saucepan and then cook the onion until tender. Add the broccoli and chicken broth. Cover and simmer 10-15 minutes or when broccoli is tender. Lower the heat and then add the cheese cubes, milk, and garlic powder. Mix the cornstarch with water in a small bowl until dissolved and then add the mixture to the 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 of chopped celery

• 1 cup onion, minced

• 1/2 cup diced green chilies

• 1/4 cup rustic sauce mix

• 1 tablespoon of margarine

Melt the margarine in a large saucepan over medium-high heat, then cook the celery and onion for 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, for 20 to 25 minutes or until potatoes are tender. Dissolve the sauce mixture with milk and then for the mixture in the saucepan along with the corn, chiles and cheese. Cook the soup over low heat, stirring constantly, until the cheese is melted.

These easy and delicious soups are sure to increase your appetite and complement any barbecue dish!