The soup starts by cooking bacon in a Dutch oven or soup pot, removing it to drain and cooking onions in a bit of the bacon grease mixed with olive oil. It picks up all the browned bits on the bottom of the pan for great flavor.
Flour is cooked into the onions to help thicken the soup then chicken broth is stirred in along with fresh diced tomatoes and shredded lettuce. I understand it’s weird to cook lettuce but it’s surprisingly delicious. I wouldn’t steer you wrong.

The soup is a quick cooking one, after just ten minutes heavy cream and most of the crumbled bacon is stirred in to cook for another five minutes or so. Then it’s time to ring the dinner bell because soup’s on.
I like to garnish it with more tomatoes and lettuce for a pop of crunch and freshness. Toast up a few slices of Italian or French bread and cube it like crouton for garnish too along with the remaining bacon.

I almost forgot one of the best parts – sour cream and mayo mixed together and dolloped or drizzled over the soup to bring in the mayo flavor that is an absolute must for a BLT.


  • 8 slices bacon
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 tablespoons all-purpose flour
  • 3 cans (14.5 ounce) low-sodium chicken broth
  • 3 + ½ cups chopped fresh vine-ripened tomatoes, divided
  • 4 cups shredded iceberg lettuce, divided
  • sea or kosher salt and fresh black pepper
  • ½ cup heavy cream


  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 4 slices toasted Italian bread, cut into cubes
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  1. In a Dutch oven or soup pot cook the bacon over medium heat until crispy. Remove to paper towels to drain.
  2. Drain off the grease leaving behind 1 tablespoon. Add the olive oil to the pan and the onions, cook 5 minutes, stirring often.
  3. .......................................

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