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–+ servings
BLT Soup

Irresistibly Creamy BLT Soup for Bacon Lovers

This BLT Soup captures the essence of a classic sandwich in a creamy, comforting recipe that's quick to prepare.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil if necessary.
  • 6 strips Bacon Use regular cut rather than thick cut.
  • 1 medium Onion Yellow or white onion works best.
  • 2 stalks Green Onions Used for freshness, can omit if unavailable.
  • 2 tablespoons Tomato Paste
  • 1 head Romaine Lettuce Can substitute with iceberg or leave out entirely.
  • 3 tablespoons All-Purpose Flour A scant measurement can be used for a looser consistency.
  • 4 cups Chicken Broth Replace with vegetable broth for vegetarian version.
  • 14.5 ounces Canned Diced Tomatoes Ensure they're of good quality.
  • 1 teaspoon Crushed Red Pepper Adjust to taste.
For the Creaminess
  • 1 cup Half-and-Half Can substitute with whole milk or dairy-free milk.
  • 2 tablespoons Creme Fraiche or Mayo Use mayo for a sweeter profile.
Seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
For Garnishing
  • 1 cup Croutons Homemade or store-bought.
  • Fresh Basil Leaves Optional garnish.

Equipment

  • large stockpot or Dutch oven

Method
 

Step‑by‑Step Instructions for Creamy BLT Soup
  1. Heat 2 tablespoons of olive oil over medium heat for about 1 minute.
  2. Add 6 strips of chopped bacon and cook for about 5 to 7 minutes until browned and crispy.
  3. Add 1 diced onion and the sliced green parts of 2 green onions. Sauté for 3 to 5 minutes until softened.
  4. Stir in 2 tablespoons of tomato paste and cook for 1 to 2 minutes.
  5. Add 1 chopped romaine lettuce and a 14.5-ounce can of diced tomatoes. Cook for 2 to 3 minutes until lettuce wilts.
  6. Sprinkle 3 tablespoons of all-purpose flour and stir well. Gradually pour in 4 cups of chicken broth and stir for about 2 minutes until thickened.
  7. Bring the soup to a gentle boil, then reduce heat and simmer uncovered for about 15 minutes.
  8. In a separate bowl, whisk together 1 cup of half-and-half and 2 tablespoons of creme fraiche. Temper with a ladleful of hot soup before stirring into the pot.
  9. Season with salt and black pepper to taste. Ladle into bowls, garnishing with creme fraiche, croutons, and fresh basil.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 20gProtein: 10gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 25IUVitamin C: 15mgCalcium: 8mgIron: 10mg

Notes

Ensure the bacon is cooked until crispy. Adjust flour for desired thickness.

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