Creamy Blt Soup Recipes

BLT SOUP

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.

PAULA DEEN'S BLT SOUP

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

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.

BLT SOUP

Steps:

• 1. Mix together the mayonnaise and sour cream, set aside.
• 2. In a 4-quart stock pot or Dutch oven, cook the bacon over medium heat until lightly browned. Add the onions and cook until just softened. Add the celery and cook, stirring, until softened (2-3 minutes).
• 3. Add the butter and allow to melt before adding lettuce and sauteing for 2 minutes. Add the flour and cook, stirring about 2 minutes just to make sure it's all incorporated. It will look wilty, sticky and kind of odd, but that's OK.
• 4. Remove the pot from the heat and add the hot chicken broth, tomatoes, and seasonings. Return pot to hot burner and heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes, stirring occasionally.
• 5. Slowly stir in the half and half and return to a boil. Simmer another 5 minutes.
• 6. Add the sour cream mixture and stir well to combine. Remove from the heat and let sit for 2 minutes.
• 7. Stir again and serve hot.