This is a soup for bacon lovers who are fans of the classic sandwich. BLT Soup has all of the ingredients of a BLT, crafted into a hearty soup. Makes a delicious lunch!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 1 tablespoon olive oil
- 4 slices uncooked bacon, chopped
- 1 small onion diced
- 2 green onions chopped
- 1 tablespoon tomato paste
- 1 head Romaine lettuce cored and chopped or grated
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 14 ounces canned diced tomatoes
- 1 dash crushed red pepper
- 1 cup half-and-half
- 3-4 tablespoons creme fraiche or mayo (mayo, if you like it sweeter)
- salt and freshly ground black pepper
- 1/2 cup packaged croutons, slightly crushed for garnish
- 1 tablespoon slivered fresh basil leaves for garnish (optional)
In a large stock pot or dutch oven, heat 1 tablespoon olive oil over medium until shimmering. Add bacon pieces and cook until they begin to brown. Continue sauteeing to your desired level of crispiness. Add the green onions and onions cook until soft and translucent. Stir in the tomato paste and let heat for a minute or two to release its flavors.
Add the lettuce and tomatoes. When the lettuce begins to turn bright green, sprinkle flour over the vegetables and stir well into the other ingredients. If the mixture is too dry or pasty, add a splash of the broth and mix to loosen.
Add the stock, crushed red pepper and a pinch of salt. Turn heat to medium-high and bring soup to a gentle boil. Then reduce heat to maintain a gentle simmer and continue cooking for 15 minutes. Turn heat to low.
Whisk the milk and 2 tablespoons of the creme fraiche in a small bowl. Add a ladle of soup into the dairy mixture and whisk until very smooth. Pour the tempered dairy mixture into the soup, blending well.
Ladle the soup into bowls, and swirl the remaining creme fraiche through the soup, topping with the crushed croutons and basil. Serve immediately.
- Use regular cut bacon rather than thick cut. In my tests, it took too long for the fat to render for really no added benefit.
- A quarter cup of flour seems like a lot, but use a scant measurement, and if you're worried about the soup being too thick, stop at 3 tablespoons (I like thick soup).
- For a "breadier" experience, toast slices of bread and line the soup bowls with half of a slice before adding the soup.
- You can make this soup ahead of time - stash it in the fridge.
- See notes in the blog post about freezing the soup (not recommended but it can be done).