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–+ servings
BLT Soup

Hearty BLT Soup – Your New Favorite Comfort Food

This BLT Soup captures the classic flavors of a BLT sandwich in a creamy soup, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil for a lighter option.
  • 8 slices Bacon Use regular-cut bacon for best results.
  • 1 small Onion Diced, sauté until translucent.
  • 4 stalks Green Onions Chopped.
  • 14 ounces Canned Diced Tomatoes Use whole tomatoes for chunkier texture.
  • 2 tablespoons Tomato Paste
  • 1 dash Crushed Red Pepper Optional.
For the Soup's Creaminess
  • 2 tablespoons All-Purpose Flour Substitute with cornstarch for a gluten-free option.
  • 4 cups Chicken Broth Use vegetable broth for vegetarian option.
  • 1 cup Half-and-Half Substitute with whole milk or cream for richer taste.
  • 3-4 tablespoons Creme Fraiche or Mayo Enhances creamy texture.
For the Final Touch
  • to taste Salt Essential for seasoning.
  • to taste Freshly Ground Black Pepper Essential for seasoning.
  • 1 head Romaine Lettuce Cored and chopped.
  • 1/2 cup Packaged Croutons Slightly crushed.
  • to taste Fresh Basil Leaves Slivered, optional garnish.

Equipment

  • large stock pot or Dutch oven

Method
 

Cooking Steps
  1. In a large stock pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering, about 2 minutes.
  2. Add the chopped bacon to the pot and cook for about 5-7 minutes until it turns golden brown and crispy.
  3. Once the bacon is crisp, stir in the diced onion and green onions. Continue cooking for another 3-4 minutes until the onions turn soft and translucent.
  4. Next, stir in 2 tablespoons of tomato paste and cook for 1-2 minutes until it darkens slightly and begins to caramelize.
  5. Add the chopped Romaine lettuce and canned diced tomatoes to the pot. Cook for about 3-4 minutes until the lettuce is bright green and slightly wilted.
  6. Sprinkle 2 tablespoons of all-purpose flour over the mixture, stirring well to combine.
  7. Gradually pour in 4 cups of chicken broth, adding a dash of crushed red pepper and seasoning with salt to taste. Bring the soup to a gentle boil and simmer for 15 minutes.
  8. In a separate bowl, whisk together 1 cup of half-and-half and 2 tablespoons of creme fraiche. Then stir it back into the pot.
  9. Ladle your creamy BLT Soup into bowls and garnish with additional dollops of creme fraiche, a sprinkle of crunchy croutons, and slivered fresh basil leaves.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 25gProtein: 12gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 8mgIron: 10mg

Notes

Use regular cut bacon instead of thick-cut for better texture. If planning to freeze, make the soup without dairy for better texture upon reheating. Avoid microwaving the soup to prevent dairy from breaking; reheat gently on the stovetop instead.

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