3 Soup Recipes That Will Pair Perfectly With Your Grilled Steak

So if you're within the mood for a few fuss-free foods, try these 3 soothing soup recipes which will pair together 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 bottom intact, cut the highest about half an in. into the onion during a crosshatch pattern. Place the onion on an outsized square of heavy-duty aluminum foil, top with 1 tbsp. butter then a flavorer. Fold the foil to form a packet. When almost closed, spoon 1 tbsp. of sherry and place 3 ice cubes on top of the onion. Seal completely. do that 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 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 during a medium saucepan. bring back a simmer over medium-high heat, about 10 minutes. Stir constantly. Stir in cheese until well-blended then add the milk. bring back a boil before adding fresh basil leaves. Remove from heat and serve immediately.

Herbed Chestnut Soup

What you need:

8 cups chicken broth 
4 cups chestnuts, peeled
1 cup chopped onion
1/2 cup 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 employing a sharp knife and arrange them on a jelly roll pan during a single layer. Pour 1/4 cup of water into the pan then bake during a pre-heated oven (230 degrees Celsius) for 10 minutes. Cool, shell and peel. Combine the nuts with chicken broth and onion in a large saucepan. Combine the parsley, cloves, and herb during 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 during a blender. Puree until smooth. Return the mixture into the saucepan, stir in cream, sugar and salt and warmth through for about 5-6 minutes, stirring constantly. Serve immediately.

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