Bltsoup
Transform your favorite sandwich into a comforting bowl of warmth with this BLT Soup recipe! Bursting with the flavors of crispy bacon, creamy broth, sweet diced tomatoes, and fresh romaine lettuce, this unique soup is a delicious twist on the classic BLT sandwich. A touch of heavy cream adds velvety richness, while fresh basil enhances the vibrant, herbaceous notes. Crispy sourdough croutons provide the perfect crunch, making every spoonful a satisfying blend of textures. Ready in just 40 minutes, this hearty, flavorful soup is ideal for cozy family dinners or a fun way to elevate your lunchtime routine. Perfect for BLT lovers, this crowd-pleaser is sure to become a new favorite.
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Recipe Information
Ingredients
- 8 slices bacon
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 14.5-ounce can diced tomatoes with their juice
- 1 cup heavy cream
- 1.5 cups romaine lettuce, chopped
- 0.25 cup fresh basil leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 slices sourdough bread slices, toasted and cut into croutons
Instructions
In a large pot, cook the bacon slices over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Reserve about 1 tablespoon of the bacon drippings in the pot and discard the rest.
Add the butter to the pot and melt it over medium heat. Add the diced onion and sauté for 5 minutes until softened. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth to the roux, making sure there are no lumps. Add the diced tomatoes along with their juice, stirring to combine.
Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld together.
Reduce the heat to low and stir in the heavy cream. Add the chopped romaine lettuce, basil leaves, salt, and black pepper. Let the soup cook for another 5 minutes until the lettuce has wilted and the soup is heated through. Adjust seasoning if needed.
Chop the cooked bacon into small pieces and stir half of it into the soup. Reserve the other half for garnish.
Ladle the soup into bowls and top with the reserved bacon pieces and sourdough croutons. Serve immediately and enjoy!
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1698 mg | 74% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.0 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 678 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
