BLT Soup recipe

Let’s be honest, sometimes the simplest combinations are the most satisfying. Think of the humble BLT sandwich – bacon, lettuce, tomato, maybe a smear of mayo, all nestled between slices of toasted bread. It’s a lunch staple, a quick and easy crowd-pleaser. But what if we took those iconic flavors and transformed them into something even cozier, something warming and soul-soothing? Enter: BLT Soup. The first time I heard about BLT soup, I was intrigued but slightly skeptical. Lettuce in soup? Would it just be…weird? But curiosity (and a serious bacon craving) got the better of me, and I decided to give it a try. And let me tell you, it was a revelation. This isn’t just some watery broth with sandwich ingredients thrown in. It’s a creamy, flavorful, and surprisingly elegant soup that captures the essence of a BLT in every spoonful. The smoky bacon infuses the entire soup with its irresistible aroma, the tomatoes provide a bright acidity, and the lettuce, surprisingly, wilts into a subtle sweetness that complements the richness perfectly. My family, initially raising eyebrows at the idea of “lettuce soup,” were instantly converted. Bowls were emptied, second helpings were requested, and suddenly, BLT soup became a regular feature on our chilly evening menus. If you’re looking for a comforting, flavorful, and slightly unexpected soup that’s easy to make and sure to impress, you’ve absolutely got to try BLT Soup. Get ready to experience the classic BLT in a whole new, warm and wonderfully delicious way!

Ingredients: What You’ll Need for the Perfect Bowl of BLT Soup

The beauty of BLT Soup lies in its simplicity, mirroring the classic sandwich it’s inspired by. Using high-quality ingredients will truly elevate this soup and allow those iconic flavors to shine. Here’s a detailed breakdown of what you’ll need to create a truly exceptional BLT Soup:

• 1 pound thick-cut bacon, diced: Bacon is the heart and soul of BLT Soup, lending its smoky, savory flavor to the entire dish. Thick-cut bacon is preferred as it provides more substantial pieces and renders more flavorful fat, which is crucial for building the soup’s base.
  • Bacon Type: While thick-cut bacon is recommended, you can use regular bacon as well. Applewood smoked bacon, hickory smoked bacon, or even peppered bacon can add different nuances of flavor, depending on your preference. For a leaner option, you can use center-cut bacon, which has less fat.
  • Vegetarian/Vegan Bacon Alternatives: For a vegetarian or vegan BLT Soup, you can use plant-based bacon alternatives. Look for brands that are smoky and have a good texture. Tempeh bacon, mushroom bacon, or even smoked paprika and liquid smoke can help mimic the smoky bacon flavor. Consider adding a tablespoon of olive oil or vegan butter to replace the rendered bacon fat for sautéing the vegetables.
  • Bacon Fat: Don’t discard the rendered bacon fat! This liquid gold is essential for sautéing the vegetables and building the flavor base of the soup. It imparts a rich, smoky depth that is irreplaceable.
• 1 medium yellow onion, diced: Onion provides a foundational aromatic base for the soup, adding sweetness and depth of flavor as it sautés in the bacon fat. Yellow onions are a good all-purpose choice for soups, offering a balanced flavor.
  • Onion Variations: You can also use white onions or sweet onions like Vidalia onions for a slightly different flavor profile. White onions have a sharper, more pungent flavor, while sweet onions are milder and, as the name suggests, sweeter. Shallots can also be used for a more delicate onion flavor.
  • Dicing Size: Dicing the onion into small, even pieces ensures it cooks through evenly and softens nicely in the soup.
• 2 stalks celery, diced: Celery adds a subtle herbaceous note and a touch of freshness to the soup, complementing the richness of the bacon and tomatoes. It also provides a pleasant textural element.
  • Celery Ribs: Use the inner, more tender celery ribs for the best flavor and texture. You can include the celery leaves as well, finely chopped, for an extra boost of celery flavor.
  • Dicing Size: Dice the celery into small, even pieces, similar in size to the diced onion, for consistent cooking.
• 2 cloves garlic, minced: Garlic is another essential aromatic, adding pungent and savory notes that enhance the overall flavor complexity of the soup. Freshly minced garlic is highly recommended for the best flavor.
  • Garlic Quantity: Two cloves provide a good balance of garlic flavor, but you can adjust the amount to your preference. For a more pronounced garlic flavor, use 3-4 cloves. For a milder flavor, use just one clove or even half a clove.
  • Garlic Alternatives: If you don’t have fresh garlic, you can use 1 teaspoon of garlic powder, but fresh garlic is always preferred for its brighter, more complex flavor.
• 2 (14.5-ounce) cans diced tomatoes, undrained: Canned diced tomatoes provide the tomato base for the soup, adding acidity, sweetness, and that classic tomato flavor. Undrained tomatoes are used to include the flavorful juices, contributing to the soup’s body and depth.
  • Tomato Type: You can use regular diced tomatoes, or opt for fire-roasted diced tomatoes for a smoky depth that further complements the bacon. Crushed tomatoes can also be used for a smoother soup texture. For a richer tomato flavor, consider using San Marzano tomatoes.
  • Fresh Tomatoes (Seasonal Option): In peak tomato season, you can substitute fresh tomatoes. Use about 2 pounds of ripe tomatoes, peeled, seeded, and diced. You may need to adjust the cooking time slightly and add a touch of tomato paste for concentrated flavor if fresh tomatoes are less intense in flavor.
• 4 cups chicken broth (or vegetable broth): Broth forms the liquid base of the soup, adding savory depth and bringing all the flavors together. Chicken broth is traditionally used for BLT Soup, complementing the bacon and vegetables.
  • Broth Type: Low-sodium chicken broth is recommended to control the overall salt level of the soup. You can also use regular chicken broth, but adjust the added salt accordingly. Vegetable broth is a great vegetarian/vegan alternative and still provides a savory base.
  • Broth Variations: For a richer flavor, you can use homemade chicken broth or bone broth.
• 1 cup heavy cream (or half-and-half, or dairy-free cream alternative): Cream adds richness, body, and a velvety texture to the soup, transforming it from a simple broth into a creamy delight. Heavy cream provides the richest texture and flavor.
  • Cream Alternatives: For a slightly lighter soup, you can use half-and-half. For a significantly lighter option, you can use milk, but the soup will be less creamy. For a dairy-free option, use full-fat coconut milk (canned, the thick creamy part), cashew cream, or oat cream. These alternatives will provide a creamy texture, though coconut milk will impart a subtle coconut flavor.
  • Adding Cream: Cream is typically added at the end of cooking to prevent it from curdling. Gently stir it in and heat through without boiling.
• 4 cups chopped romaine lettuce: Romaine lettuce, surprisingly, is a key ingredient in BLT Soup, adding a subtle sweetness, freshness, and a unique flavor dimension. It wilts slightly in the hot soup, contributing to its overall character.
  • Lettuce Type: Romaine lettuce is the classic choice for BLT Soup due to its crispness and mild flavor. Butter lettuce or green leaf lettuce can also be used, but they are more delicate and may wilt more quickly. Avoid using iceberg lettuce as it is too watery and lacks flavor.
  • Adding Lettuce: Lettuce is added at the very end of cooking, just before serving, to prevent it from becoming overly cooked and losing its texture and flavor. Stir it in gently until just wilted.
• 1/2 teaspoon salt, or to taste: Salt is essential for enhancing all the flavors in the soup and bringing them into balance. Kosher salt is recommended for its clean taste, but sea salt or table salt can also be used.
  • Salt Adjustment: The amount of salt needed will depend on the saltiness of your bacon and broth. Start with 1/2 teaspoon and adjust to taste at the end of cooking. It’s always best to add salt gradually and taste as you go.
• 1/4 teaspoon black pepper, or to taste: Black pepper adds a touch of warmth and spice, complementing the other flavors and providing a subtle depth. Freshly ground black pepper is preferred for its more pungent flavor.
  • Pepper Variations: You can also use white pepper for a milder pepper flavor, or add a pinch of red pepper flakes for a touch of heat.
• Optional toppings for serving:
  • Crispy bacon crumbles: For extra bacon goodness and a textural contrast.
  • Croutons: Add crunch and soak up the delicious soup.
  • Shredded cheddar cheese or Monterey Jack cheese: For extra cheesy flavor and richness.
  • Chopped fresh chives or parsley: For a fresh, herbaceous garnish and a pop of color.
  • Sour cream or crème fraîche: For a cool, tangy dollop that balances the richness of the soup.
  • Avocado slices: For creaminess and healthy fats.
  • Hot sauce: For those who like a spicy kick.

Instructions: Step-by-Step Guide to Making Creamy and Delicious BLT Soup

Creating a comforting and flavorful BLT Soup is a surprisingly easy process, perfect for a weeknight meal or a cozy weekend lunch. Follow these step-by-step instructions to bring this delicious soup to life in your kitchen:

1. Cook the bacon:
   • In a large pot or Dutch oven over medium heat, add the diced bacon. Cook, stirring occasionally, until the bacon is crispy and has rendered its fat. This will take about 8-10 minutes. Crisping the bacon first is key to extracting maximum flavor and creating that essential bacon fat base.
   • Using a slotted spoon, remove the crispy bacon from the pot and set aside on paper towels to drain excess grease. Reserve the rendered bacon fat in the pot – this is crucial for the next steps.
2. Sauté the vegetables:
   • Leave about 2 tablespoons of rendered bacon fat in the pot (drain off any excess). If you don’t have enough bacon fat, you can add a tablespoon of olive oil or butter to make up the difference.
   • Add the diced onion and celery to the pot and sauté over medium heat until softened, about 5-7 minutes. Stir occasionally to prevent sticking and ensure even cooking. Sautéing the onions and celery in bacon fat infuses them with smoky flavor and creates a flavorful base for the soup.
   • Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as burnt garlic can become bitter. Cooking the garlic briefly releases its aroma and mellows its pungent flavor.
3. Add tomatoes and broth:
   • Pour in the undrained canned diced tomatoes and chicken broth (or vegetable broth). Stir to combine all the ingredients, scraping up any browned bits from the bottom of the pot – these browned bits add extra flavor to the soup.
   • Bring the soup to a simmer over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes. Simmering allows the flavors to meld and deepen, creating a more complex and flavorful soup.
4. Blend the soup (optional, for creamier texture):
   • For a creamier and smoother soup texture, you can blend a portion of the soup at this stage. There are two main blending options:
     • Immersion Blender (easiest): Use an immersion blender (also known as a stick blender) to blend a portion of the soup directly in the pot until smooth. You can blend all of it for a completely smooth soup, or just blend about half for a partially chunky, partially creamy texture.
     • Regular Blender (in batches, carefully): Carefully ladle portions of the hot soup into a regular blender. Important safety tip: Never fill a blender more than halfway full with hot liquids, as the steam can build up pressure and cause the lid to pop off, potentially causing burns. Vent the blender lid by removing the center cap and covering the opening with a folded kitchen towel. Blend until smooth, and then carefully pour the blended soup back into the pot. Repeat in batches until you have blended the desired amount of soup.
   • If you prefer a chunkier soup, you can skip the blending step entirely.
5. Stir in cream and lettuce:
   • Stir in the heavy cream (or half-and-half or dairy-free cream alternative) and heat through gently, being careful not to boil. Boiling after adding cream can cause it to curdle. Heating the cream gently warms it through and incorporates it smoothly into the soup.
   • Stir in the chopped romaine lettuce just before serving. Stir gently until the lettuce is just wilted, about 1-2 minutes. Overcooking the lettuce will make it mushy and diminish its flavor. The goal is for it to soften slightly and add a fresh, subtle sweetness.
6. Season and serve:
   • Season the soup with salt and black pepper to taste. Start with the recommended amounts and adjust according to your preference. Taste the soup after adding salt and pepper and add more if needed, until the flavors are balanced and delicious.
   • Ladle the hot BLT Soup into bowls and garnish with your desired toppings, such as crispy bacon crumbles, croutons, shredded cheese, chives, sour cream, or avocado slices.
   • Serve immediately and enjoy the comforting and flavorful BLT Soup!

Nutrition Facts: Understanding the Nutritional Profile of BLT Soup

Knowing the nutritional content of your meals is helpful for making informed dietary choices. Here’s an estimated nutritional breakdown per serving of BLT Soup (assuming a recipe made with thick-cut bacon, heavy cream, and chicken broth, and divided into 6 servings – nutritional values will vary based on specific ingredients, portion sizes, and toppings):

Servings: Approximately 6 servings
Calories per serving (estimated): 350-450 calories

Approximate Nutritional Breakdown (per serving):

• Protein: 15-20g (primarily from bacon and broth)
• Fat: 25-35g (primarily from bacon and heavy cream)
  • Saturated Fat: 15-20g (from bacon and heavy cream)
  • Unsaturated Fat: (from bacon fat and olive oil if used)
• Cholesterol: 80-100mg (from bacon and cream)
• Sodium: 600-800mg (can vary greatly depending on bacon, broth, and added salt)
• Carbohydrates: 10-15g (primarily from vegetables and a small amount from cream)
  • Fiber: 2-3g (from vegetables)
  • Sugar: 5-7g (natural sugars from tomatoes and vegetables)

Micronutrient Highlights (Approximate, and will vary):

• Vitamins:
  • Vitamin C (from tomatoes and lettuce)
  • Vitamin A (from tomatoes and celery)
  • Vitamin K (from lettuce)
• Minerals:
  • Potassium (from tomatoes and celery)
  • Iron (from bacon and tomatoes)
  • Calcium (from cream)

Important Nutritional Considerations:

• Fat Content: BLT Soup, especially when made with bacon and heavy cream, is relatively high in fat, particularly saturated fat. For a lower-fat version, you can use center-cut bacon, reduce the amount of bacon, use half-and-half or milk instead of heavy cream, or opt for a dairy-free cream alternative.
• Sodium Content: Bacon and canned tomatoes can be significant sources of sodium. Using low-sodium chicken broth and being mindful of added salt is important for managing sodium intake.
• Calorie Density: BLT Soup is calorie-dense due to the fat content. Portion control is important, especially if you are watching your calorie intake. Serving smaller portions and pairing it with a light side salad can help balance the meal.
• Nutrient Richness: Despite being a comfort food, BLT Soup does provide some beneficial nutrients, including protein, fiber, and various vitamins and minerals from the vegetables and tomatoes. Lettuce, though often overlooked nutritionally, does contribute Vitamin K.

Preparation Time: Quick and Easy Comfort Food in Under an Hour

BLT Soup is wonderfully efficient to make, perfect for those evenings when you crave a comforting meal without spending hours in the kitchen.

• Prep Time: 15-20 minutes (This includes dicing bacon, onion, celery, mincing garlic, chopping lettuce, and gathering ingredients.)
• Cook Time: 30-35 minutes (This includes cooking bacon, sautéing vegetables, simmering soup, and blending/finishing.)
• Total Time: 45-55 minutes

Highlighting the Speed and Ease:

• Weeknight Friendly: Ready in under an hour, making it a great option for busy weeknights.
• Mostly Hands-Off Simmering: Much of the cook time is hands-off simmering, allowing you to attend to other tasks while the soup develops flavor.
• Simple Techniques: The recipe involves basic cooking techniques like sautéing, simmering, and blending (optional), making it accessible to cooks of all skill levels.
• Make-Ahead Potential (Components): You can prep ingredients in advance to further speed up the process. Dice bacon, onions, and celery ahead of time and store them separately in the refrigerator.

How to Serve BLT Soup: Delicious Pairings, Toppings, and Presentation Ideas

BLT Soup is a versatile dish that can be served in various ways, from a casual weeknight meal to a more elegant starter course. Here are some serving suggestions, topping ideas, and side dish pairings to elevate your BLT Soup experience:

Topping Ideas (Enhance Flavor and Texture):

• Crispy Bacon Crumbles: Essential for that classic BLT flavor and adds a delightful crunch.
• Croutons (Homemade or Store-Bought): Provide a satisfying crunch and soak up the creamy soup. Garlic croutons or herbed croutons work particularly well.
• Shredded Cheese: Cheddar cheese, Monterey Jack cheese, or a blend of cheeses add extra cheesy richness.
• Fresh Herbs: Chopped fresh chives, parsley, or dill add a bright, herbaceous garnish and a pop of color.
• Sour Cream or Crème Fraîche: A dollop of cool, tangy sour cream or crème fraîche balances the richness of the soup and adds a creamy coolness.
• Avocado Slices or Diced Avocado: Adds creamy texture and healthy fats.
• Hot Sauce (for spice lovers): A few dashes of your favorite hot sauce, like Tabasco or Sriracha, provide a welcome kick of heat.
• Everything Bagel Seasoning: A sprinkle of Everything Bagel seasoning adds a savory, oniony, and seedy crunch.
• Roasted Cherry Tomatoes: Adds a burst of sweetness and a visually appealing garnish.

Side Dish Pairings (Create a Complete Meal):

• Grilled Cheese Sandwich: The ultimate classic pairing! A simple grilled cheese sandwich dipped in BLT Soup is pure comfort food heaven.
• Classic BLT Sandwich (miniature or half): For a playful “soup and sandwich” theme, serve miniature BLT sandwiches or half BLTs alongside the soup.
• Side Salad: A light and refreshing green salad with a vinaigrette dressing provides a nice contrast to the richness of the soup. A Caesar salad or a simple mixed greens salad would work well.
• Crusty Bread or Baguette Slices: Perfect for dipping and soaking up the delicious soup. Serve with butter or olive oil for dipping.
• Garlic Bread: Garlic bread adds extra garlicky flavor and is a satisfying accompaniment to the soup.
• Cornbread: A slightly sweet cornbread pairs well with the savory flavors of the BLT Soup.
• Baked Potato: For a heartier meal, serve BLT Soup alongside a baked potato, topped with sour cream, cheese, and bacon bits.

Presentation Ideas:

• Garnish Generously: Don’t be shy with the toppings! A generous topping of crispy bacon, fresh herbs, and a dollop of sour cream makes the soup visually appealing and enhances the flavor.
• Swirl of Cream: Drizzle a swirl of heavy cream or crème fraîche over the top of each bowl for an elegant touch.
• Serve in Bowls or Mugs: Serve in attractive soup bowls or cozy mugs, depending on the occasion and level of formality.
• Bread Bowl (for a fun presentation): For a more casual and fun presentation, serve BLT Soup in bread bowls (hollowed-out round loaves of bread).
• Soup Shooters (for appetizers): For a party appetizer, serve chilled BLT Soup in small soup shooters or shot glasses, garnished with a tiny bacon crumble and a chive.

Additional Tips for the Best BLT Soup: Pro-Tips for Soup Success

Want to take your BLT Soup from delicious to absolutely unforgettable? Here are five pro-tips to help you achieve soup perfection every time:

1. Crisp Up That Bacon Like a Pro: The key to truly amazing BLT Soup starts with perfectly crispy bacon. Don’t rush the bacon cooking process. Cook it over medium heat, allowing it to render its fat slowly and crisp up evenly without burning. For extra crispy bacon, you can try cooking it in a single layer in a skillet or baking it in the oven. And remember, don’t discard that precious bacon fat! It’s liquid gold for flavor.
2. Quality Tomatoes Make a Difference: Since tomatoes are a prominent flavor in BLT Soup, using good quality tomatoes will significantly impact the final result. If using canned tomatoes, opt for fire-roasted diced tomatoes for extra depth or San Marzano tomatoes for richer flavor. In tomato season, consider using fresh, ripe tomatoes, peeled, seeded, and diced, for the freshest taste.
3. Don’t Overcook the Lettuce – Gentle Wilting is Key: The lettuce in BLT Soup is meant to be gently wilted, not cooked to mush. Add the chopped romaine lettuce right at the end of cooking, just before serving. Stir it in gently and cook for only 1-2 minutes, until it softens slightly but still retains some texture and freshness. Overcooked lettuce will become slimy and lose its flavor.
4. Blending is Optional, But Elevates the Creaminess: Blending a portion of the soup is optional, but it significantly enhances the creaminess and texture of BLT Soup. Using an immersion blender is the easiest way to achieve a smooth and creamy consistency. If you don’t have an immersion blender, carefully blend portions in a regular blender, remembering to vent the lid when blending hot liquids. Experiment with blending all of the soup for a completely smooth texture, or just blending half for a partially chunky, partially creamy soup.
5. Make It Ahead (Components or Entire Soup): BLT Soup is a great make-ahead dish. You can cook the bacon and sauté the vegetables ahead of time and store them separately in the refrigerator. Then, when you’re ready to make the soup, simply heat up the vegetable base, add the tomatoes and broth, simmer, and finish with cream and lettuce. Alternatively, you can make the entire soup (without adding the lettuce) ahead of time and store it in the refrigerator for up to 2-3 days. Reheat gently on the stovetop and add the fresh lettuce just before serving. The flavors often meld and deepen even further when made ahead.

Frequently Asked Questions (FAQ) About BLT Soup: Your BLT Soup Questions Answered

Still curious about BLT Soup? Here are answers to some frequently asked questions to help you master this delicious recipe and customize it to your preferences:

Q1: Can I make BLT Soup vegetarian or vegan?

A: Yes, you can definitely make BLT Soup vegetarian or vegan with a few substitutions!

• Vegetarian Bacon: Use vegetarian bacon alternatives like tempeh bacon, mushroom bacon, or store-bought vegetarian bacon strips. Choose a brand that is smoky and flavorful to mimic the bacon taste.
• Vegan Bacon: Similarly, use vegan bacon alternatives. Some vegan bacon brands are made from tempeh, mushrooms, or soy protein. You can also create a smoky flavor base using smoked paprika and liquid smoke.
• Vegetable Broth: Use vegetable broth instead of chicken broth to ensure the soup is vegetarian/vegan.
• Dairy-Free Cream: Substitute heavy cream with full-fat coconut milk (canned, use the thick creamy part), cashew cream, or oat cream for a dairy-free creamy texture.

Q2: Can I make BLT Soup dairy-free?

A: Yes, making BLT Soup dairy-free is easy. Simply substitute the heavy cream with a dairy-free cream alternative, such as:

• Full-Fat Coconut Milk (canned): Use only the thick, creamy part from a refrigerated can of full-fat coconut milk for the best texture and richness.
• Cashew Cream: Homemade cashew cream or store-bought cashew cream provides a smooth and creamy dairy-free option.
• Oat Cream: Oat cream is another plant-based cream alternative that works well in soups.

Q3: Can I freeze BLT Soup?

A: Yes, you can freeze BLT Soup, but with a few considerations:

• Freeze Before Adding Cream and Lettuce: It’s best to freeze the soup before adding the heavy cream and lettuce. Dairy-based cream can sometimes change texture slightly after freezing and thawing, and lettuce will become mushy if frozen.
• Cool Completely: Allow the soup to cool completely before transferring it to freezer-safe containers or bags.
• Freeze in Portions: Freeze in individual portions for easy thawing and reheating.
• Thaw and Reheat: Thaw the frozen soup in the refrigerator overnight or in the microwave. Reheat gently on the stovetop.
• Add Fresh Cream and Lettuce After Reheating: After reheating the thawed soup, stir in fresh heavy cream (or your chosen cream alternative) and chopped romaine lettuce just before serving, as you would with freshly made soup.

Q4: How can I make BLT Soup spicier?

A: If you like a bit of heat in your BLT Soup, there are several ways to spice it up:

• Red Pepper Flakes: Add a pinch or two of red pepper flakes when sautéing the vegetables or simmering the soup.
• Cayenne Pepper: A dash of cayenne pepper adds a more direct heat.
• Hot Sauce: Stir in a few dashes of your favorite hot sauce, like Tabasco or Sriracha, at the end of cooking, or serve hot sauce on the side for those who want to add their own spice.
• Jalapeño or Serrano Pepper: For fresh heat, finely mince a jalapeño or serrano pepper (remove seeds for less heat) and sauté it along with the onions and celery.
• Spicy Bacon: Use peppered bacon for a subtle spicy kick from the bacon itself.

Q5: What if I don’t have an immersion blender?

A: No immersion blender? No problem! You can still blend your BLT Soup using a regular blender. Just remember to take safety precautions when blending hot liquids:

• Cool Slightly: Allow the soup to cool slightly before blending to reduce the steam pressure.
• Blend in Batches: Blend the soup in smaller batches, never filling the blender more than halfway full with hot liquid.
• Vent the Lid: Remove the center cap from the blender lid and cover the opening with a folded kitchen towel to allow steam to escape while blending. Hold the lid firmly in place while blending.
• Blend Carefully: Start blending on low speed and gradually increase to high, blending until smooth.
• Return to Pot: Carefully pour the blended soup back into the pot.

Print