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).
BLT Soup was originally published on https://soupaddict.com/blt-soup/