BLT Soup
Everything you love about a classic BLT sandwich made into a rich and creamy soup, Enjoy.
Servings: 4
Ingredients
SOUP:
- 3 1/2 c. chicken broth heated to a simmer
- 5 slices bacon finely diced and cooked
- 1/2 c. diced green onions white and green parts
- 2 T. butter
- 3 c. thinly sliced iceberg lettuce
- 1/2 c. all-purpose flour
- 1 c. seeded and diced tomatoes
- 1/8 tsp. freshly grated nutmeg
- 1/8 tsp. red pepper
- 1 c. heavy cream
TOPPING:
- 1/4 c. mayonnaise
- 1/4 c. sour cream
GARNISHES:
- Crispy bacon crumbles for garnish, optional
- Sliced green onions for garnish, optional
Instructions
- Prep the ingredients before you begin, this soup comes together quickly.
- SOUP: In a saucepan over medium-low heat, bring the chicken broth to a simmer.
- Meanwhile, in a large pot, cook the bacon over medium heat until lightly browned and beginning to crisp. Add the onions and cook, stirring, until translucent. Add the butter and stir until melted. Add sliced lettuce and sauté for 1-2 minutes. Sprinkle the flour into the pot then stir until well blended.
- Remove the pot from the heat and add the warmed chicken broth, tomatoes, nutmeg, and pepper. Return the pot to the heat and bring to a boil, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Add the heavy cream and mix well.
- TOPPING: In a small bowl, whisk together the mayonnaise and the sour cream until well combined.
- Serve the soup in bowls topped with a dollop of the mayo/sour cream mixture. Garnish with crispy bacon crumbles and sliced green onions if desired. Enjoy!
Notes
Updated 2/22/24