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.

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld together.

Step 6

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.

Step 7

Chop the cooked bacon into small pieces and stir half of it into the soup. Reserve the other half for garnish.

Step 8

Ladle the soup into bowls and top with the reserved bacon pieces and sourdough croutons. Serve immediately and enjoy!

Nutrition Facts

Serving size	2163.4 grams (2163.4g)

Amount per serving	% Daily Value*
Calories	1900

Total Fat 130.80g	168%
Saturated Fat 69.50g	348%
Polyunsaturated Fat 4.60g
Cholesterol 369mg	123%
Sodium 7046mg	306%
Total Carbohydrate 107.90g	39%
Dietary Fiber 14.50g	52%
Total Sugars 20.70g
Protein 56.20g	112%

Vitamin D 15IU	74%
Calcium 325mg	25%
Iron 12mg	67%
Potassium 2685mg	57%

*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.

Source of Calories

Fat: 64.2%

Protein: 12.3%

Carbs: 23.5%