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Looking for Soup to fit with Barbeque

I'm having trouble coming up with a soup for our family barbeque. we always smoke some pork loins and slow cook ribs. i usually make a chili but i would like to do something different this time something that would somewhat fit with our meats maybe like a southwest kinda soup. I don't care for beans so would prefer non-bean soup.

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  1. how about tortilla soup?

    1. Chicken tortilla soup sounds like it might work. Very flexible dish and not too heavy. If you let people do their own condiment add-ins like avocado, radishes, etc they may also enjoy them just to munch along with the lovely porky stuff.

          1. re: roxhills

            I've smoked corn lightly before using it in a corn chowder. Worked really well

          2. I like the idea of the corn chowder. Ina has a great recipe. A loaded baked potato soup would also be good.

            1 Reply
            1. re: foodie06

              I'm going to third the corn chowder recommendation.

            2. Taco Soup

              2 pounds ground beef
              1 med. onion, chopped
              1 envelope dry taco seasoning mix
              1 envelope dry ranch dressing mix
              1 can pinto beans, drained
              1 can kidney beans, drained
              1 can whole kernel corn with liquid
              1 can (28oz) stewed tomatoes with liquid
              1-1/2 cup tomato, V8 or Bloody Mary mix

              Brown chopped onions and remove. Brown ground beef and mix in the onion. Add remaining ingredients and simmer until so favors meld and ready to serve.

              Serve with tortilla chips, cheese, sour cream or avocado slices.

              From: Cooks Forum

                1. This soup is really delicious and has flavors I think would go well with barbeque, without being redundant with what you're already cooking. I can't remember why I have it rationed for 15 people, but I'm sure you could easily alter it for however many you are.

                  Potato Soup with Roasted Garlic and Red Peppers for 15

                  4 whole heads garlic
                  2 TB canola oil
                  1 large white onion, finely chopped
                  15 medium potatoes, well washed and diced – the recipe originally requested Yukon gold. so that’s what it means by “medium.” if using baking potatoes or new potatoes, make adjustments accordingly.
                  2 peeled, diced apples
                  1 cup dry white wine
                  8 thinly sliced scallions
                  14 oz jarred roasted red bell peppers, drained and cut into ½ inch squares
                  1+ cup sour cream
                  1 cup low-fat milk
                  salt and pepper to taste


                  1- preheat the oven to 350 degrees.
                  2- place the whole heads of garlic on a baking sheet and bake 40 minutes
                  3- heat oil in a soup pot, add onion
                  4- when browned, add potatoes, apple and wine, and just enough water to cover
                  5- simmer gently, 40 minutes
                  6- add garlic pulps (squeeze in, discard skins)
                  7- mash potatoes a little to achieve right texture
                  8- add scallions, red bell peppers, sour cream, milk and salt and pepper
                  9- stir well and LET SIT ONE HOUR

                  serving ideas: serve with fresh bread, sprinklings of cheese, sour cream, chives…or barbeque :)

                  1 Reply
                  1. re: Adrienne

                    I was thinking some kind of potato soup as well...

                    1. re: jeanmarieok

                      I would change up the concept of slow-cooked greens, like collards and kale, and turn them into a soup like callaloo.

                      1. Emeril's Portuguese kale soup - incorporates the greens like a substitute for collards, has spice and a fine kick. the potatoes and chorizo don't hurt either.