BLT Soup

Why we love this recipe

Yep, I just couldn’t resist. I had to turn my all time favorite sandwich, the glorious BLT, into a soup.

And honestly, I have zero regrets because this takes a good old tomato soup recipe and turns it into a bacon-y wonderland, with a sprinkle of iceberg lettuce to give things a little crunch.

The only things missing are the mayo and the bread…and if you decide to make some butter biscuits on the side, that totally takes care of the bread part.

Ingredients you need

Ingredient Notes and Substitutions

• Tomatoes: You want the whole tomatoes so that you get a nice thick texture for your soup. Any brand is a-ok.
• Bacon: We like thick-cut bacon for this recipe, but you can use regular or even turkey bacon.
• Onion: We recommend a sweet onion for this recipe for its gentle flavor.
• Chicken Broth: As always, we recommend the broth in the box for its best flavor.

Here’s how to make this recipe

STEP 1: Puree a 28 ounce can of plum tomatoes with their juices in a food processor and set aside.

STEP 2: Put 8 slices of chopped up bacon in a heavy medium sized pot and cook until crispy.  Scoop out with a slotted spoon and set aside, leaving the drippings in the pot.

STEP 3: Add a peeled and chopped sweet onion to the pot and cook for about 5 minutes or until onions are tender, stirring every now and then.

STEP 4: Add the pureed tomatoes and a cup of chicken broth and bring to a boil, then turn the heat down and simmer for 30 minutes.

STEP 5: Carefully transfer the soup to a blender and puree until smooth (or even better use an immersion blender and puree right in the pot!). Return the soup to the pot, taste and add salt and pepper if it needs it.

Ladle the soup into bowls, garnish with the cooked bacon and chopped lettuce and serve!

Recipe FAQs

I promise you are not going to miss the mayo one little bit. BLT soup is on!