Description
This playful twist on a classic BLT turns crispy bacon, sweet tomatoes, and fresh romaine into a rich, creamy soup. Topped with crunchy croutons and fresh basil, it’s comfort with a fresh, garden flair.
Ingredients
2 tbsp olive oil
8 slices uncooked bacon, chopped
2 small onions, diced
4 green onions, chopped
2 tbsp tomato paste
2 heads romaine lettuce, cored & chopped (or grated)
½ cup all-purpose flour
8 cups chicken broth
28 oz canned diced tomatoes
2 dashes crushed red pepper
2 cups half-and-half
6–8 tbsp crème fraîche or mayo (mayo for a sweeter taste)
Salt & freshly ground black pepper, to taste
1 cup packaged croutons, slightly crushed (for garnish)
2 tbsp slivered fresh basil leaves (optional, for garnish)
Instructions
Cook Bacon: In a large pot, heat olive oil over medium heat. Add bacon and cook until crisp. Remove bacon and set aside.
Sauté Aromatics: In the same pot, add onions and green onions. Cook until softened. Stir in tomato paste and cook 1 minute.
Add Lettuce: Stir in chopped romaine and cook until wilted.
Thicken: Sprinkle flour over veggies and stir well. Slowly add chicken broth, whisking to avoid lumps.
Simmer: Stir in diced tomatoes, crushed red pepper, and reserved bacon. Simmer for 10–15 minutes.
Creamy Finish: Add half-and-half and crème fraîche (or mayo). Stir until smooth. Season with salt and pepper.
Serve: Ladle into bowls, top with crushed croutons and fresh basil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 380 / Bowl
- Sugar: 6g / Bowl
- Fat: 27g / Bowl
- Carbohydrates: 23g/ Bowl
- Protein: 12g / Bowl