BLT SOUP
"I'm always inventing new recipes or improving on old ones," says Sharon Richardson of Dallas, Texas. "Since the BLT is a family favorite, I created a soup with all the flavors of the sandwich. But I gave it extra zip by adding picante sauce."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat butter and oil over medium heat. Add bread cubes; stir until crisp and golden brown. Remove and set aside. In the same pan, cook bacon until crisp. Drain, reserving 1/4 cup drippings; set bacon aside. , Saute celery and onion in drippings until tender. Add sugar; cook and stir for 1 minute or until sugar is dissolved. Gradually stir in flour; cook and stir for 1 minute or until blended. Add the broth, picante sauce, tomato sauce and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. , Just before serving, add lettuce and heat through. Sprinkle with croutons and bacon.
Nutrition Facts : Calories 268 calories, Fat 14g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 1689mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.
BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP
Bacon, Leek and Tomato Soup is a soup for any season! It is surprisingly light and colorful and full of vegetables. It makes a simple, flavorful, special lunch or supper that warms you up, soul and stomach. It is especially delicious on rainy days or nights! I first made this for my mom because she and I both LOVE Oscar's bacon and we wanted a whole pot full of soup that tasted like it! We ate a pot of it while watching movies curled up in the living room of the cabin.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
- Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
- Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.
BLT SOUP
Steps:
- Heat a medium soup pot or deep-sided skillet over medium-high heat. To the hot pan add a drizzle of EVOO and the bacon. Cook the bacon until brown and crisp. Remove the bacon to a paper towel-lined plate and reserve. Drain off all but 2 tablespoons of the remaining fat and add the chopped celery. While the celery cooks over medium heat, peel the carrots, then lay them flat on a cutting board. Hold each carrot at the root end and use the vegetable peeler to make long, thin strips. Chop the thin slices into small carrot bits or chips 1/2-inch wide. Add the chips to the celery and stir. Cut the leeks lengthwise and then into 1/2-inch half moons. Place the sliced leeks in a colander and run them under cold water, separating the layers to wash away all the trapped grit. When the leeks are clean, shake off the water and add to the celery and carrots. Stir the veggies together, add the bay leaf, and season with salt and pepper. While the leeks cook until wilted, 3 to 4 minutes, slice the potatoes.
- Cut each potato into thirds crosswise. Stand each potato third upright and slice it thinly. The pieces will look like raw potato chips.
- Add the stock to the vegetables and bring to a boil. Reduce the heat and add the potatoes and tomatoes. Cook for 8 to 10 minutes or until the potatoes are tender and starting to break up a bit. Add the reserved bacon and parsley and stir. Adjust the seasonings. Serve immediately with the crusty bread.
BLT SOUP
Make and share this BLT Soup recipe from Food.com.
Provided by Kisha
Categories Pork
Time 25m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot cook bacon until crisp.
- Transfer bacon to paper towels to drain. When cool enough to handle crumble the bacon. Discard all but 2 tablespoons of the drippings.
- Saute the onions and celery in the pan drippings until soft, about 8 minutes.
- Add the broth, tomatoes, Worcestershire, garlic powder, parsley, pepper, thyme, and hot sauce if desired; bring to a boil. Reduce heat and simmer for 15-20 minutes.
- Serve immediately topped with bacon and shredded lettuce.
BLT SOUP II
Great on a cold winter night. Garnish with crumbled bacon bits.
Provided by Lonnie Thomson
Categories Cream Soups
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- In a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes. Do not drain fat.
- Stir in the margarine and heat until melted. Add lettuce and saute for 2 minutes over medium heat. Whisk in the flour and heat stirring constantly until evenly cooked, about 3 minutes. Remove from heat and stir in the hot water, chicken soup base and tomato. Season with nutmeg and cayenne. Reheat the soup to boiling, stirring frequently. Reduce to a simmer and cook for about 6 minutes, stirring occasionally until thickened. Stir in the half and half and serve hot.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 14.2 g, Cholesterol 31.4 mg, Fat 19.2 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 7.1 g, Sodium 615.9 mg, Sugar 1.7 g
PAULA DEEN'S BLT SOUP
Make and share this Paula Deen's BLT Soup recipe from Food.com.
Provided by 2bizzy
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a 3-quart pot, cook the bacon over medium heat until lightly browned. Add the onions and cook, stirring, until wilted. Add the butter and stir until melted. Add the lettuce and saute for 2 minutes. Sprinkle the flour into the pot, then stir until well blended.
- Remove pot from the heat and add hot chicken broth, tomatoes, nutmeg and pepper. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Add the cream and mix well.
- Mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of mayonnaise mixture topped with crumbled bacon.
BLT SOUP II
Great on a cold winter night. Garnish with crumbled bacon bits.
Provided by Lonnie Thomson
Categories Cream Soups
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- In a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes. Do not drain fat.
- Stir in the margarine and heat until melted. Add lettuce and saute for 2 minutes over medium heat. Whisk in the flour and heat stirring constantly until evenly cooked, about 3 minutes. Remove from heat and stir in the hot water, chicken soup base and tomato. Season with nutmeg and cayenne. Reheat the soup to boiling, stirring frequently. Reduce to a simmer and cook for about 6 minutes, stirring occasionally until thickened. Stir in the half and half and serve hot.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 14.2 g, Cholesterol 31.4 mg, Fat 19.2 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 7.1 g, Sodium 615.9 mg, Sugar 1.7 g
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- In a large stock pot or dutch oven, heat 1 tablespoon olive oil over medium until shimmering. Add bacon pieces and cook until they begin to brown. Continue sauteeing to your desired level of crispiness. Add the green onions and onions cook until soft and translucent. Stir in the tomato paste and let heat for a minute or two to release its flavors.
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