Name: BLT Soup recipe
Ingredients: 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.

Ingredients

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.

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Instructions

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.

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.

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.

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.

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.

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

Serving Size: one normal portion
Calories: 350-450 calories
Sugar: 5-7g
Sodium: 600-800mg
Fat: 25-35g
Saturated Fat: 15-20g
Carbohydrates: 10-15g
Fiber: 2-3g
Protein: 15-20g
Cholesterol: 80-100mg