BLT soup tastes like a warm version of the classic bacon, lettuce, and tomato sandwich only in soup form! This low carb soup is a cozy addition to your menu any time and a family favorite.
Who doesn’t love a good blt sandwich?
Crispy bacon, juicy tomatoes, refreshing lettuce.
Mmmmm.
It’s a classic for a reason and my boys happily eat them.
So why not warm it up and make it into soup?
It’s a creamy, hearty soup full of all the flavor from the classic sandwich.
Ingredients
To make this you’ll need:
- Bacon– Use any variety you like
- Green onion– Thinly sliced
- Butter
- Lettuce– Shredded iceberg lettuce
- Flour– To thicken the soup
- Chicken broth– Make sure it’s warm before you use it
- Tomatoes– Diced. I highly recommend using Roma tomatoes and only the firm bits.
- Heavy cream– Don’t substitute for a lower fat dairy product. The soup won’t be as thick and velvety if you don’t use heavy cream.
- Spices– Red pepper flakes, ground nutmeg, garlic powder, onion powder, salt, and pepper
- Sour cream– Full fat is best
- Mayonnaise– Real full fat mayo and not Miracle Whip or mayonnaise style dressing.
- Toast– For garnish
How to Make
BLT soup is very easy to make.
Start by mixing together the mayonnaise and sour cream in a small bowl.
Set the mixture aside.
Then, cook the bacon over medium heat in a heavy bottomed soup pot until it’s browned and lightly crisped.
Once it’s crispy, remove the bacon from the pot and put it onto a waiting plate lined with paper towels to drain.
Set it aside.
Then, without draining the bacon grease, melt the butter in the same pot you cooked the bacon in.
When it’s melted, add the onions and saute them until they soften.
Then add the lettuce to the pot and cook just until soft.
Stir the flour into the pot to thicken everything.
Then stir in the hot broth, tomatoes, red pepper flakes, and nutmeg.
Bring the soup to a boil, then immediately reduce to a simmer.
Stir in the cream.
Ladle the soup into bowls.
Top each bowl with a generous dollop of the mayonnaise mixture and crispy bacon.
Serve with a slice of toasted bread on the side.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for no more than a couple days.
If you store this too long, the lettuce will get sort of sad.
Reheat on a pot on the stove until warmed through, adding extra chicken broth if needed to thin it out.
Tips and Tricks
- Extra diced tomatoes and shredded lettuce make a delicious garnish.
- My kids also love crumbling saltine crackers in their bowls.
- You could add extra bacon to really load the soup up.
- And for extra richness, you could sprinkle some shredded cheese on top.
Other Fun BLT Recipes
BLT soup is a delicious way to turn your favorite sandwich into a creamy bowl of goodness.
Make it and enjoy!
Looking for other fun BLT recipes?
Try these:
If you’ve tried this BLT SOUP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Bacon Lettuce And Tomato Soup Recipe
Ingredients
- 8 slices of bacon
- 1/2 cups thinly sliced green onion
- 2 tbsp butter
- 2 1/2 - 3 cups shredded iceberg lettuce
- 1/2 cup flour
- 4 cups hot chicken broth
- pinch crushed red pepper flakes
- 1/8 tsp ground nutmeg
- 1 cup diced tomatoes romas recommended, and only the fleshy bits
- 1 cup heavy cream
- 1/4 tsp garlic powder
- 1/8 tsp onion powder
- salt & freshly cracked black pepper to taste
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- slices of toast for garnish
Instructions
- Mix together the mayonnaise and sour cream. Set aside.1/4 cup mayonnaise, 1/4 cup sour cream
- In a heavy bottomed pot, saute the bacon over medium heat until browned and lightly crisped. Using tongs, remove the crisped bacon to a waiting plate lined with paper towels to drain. Set aside.8 slices of bacon
- Add the butter to the pot, when melted add the onions. Stir and saute until softened.2 tbsp butter, 1/2 cups thinly sliced green onion
- Add the lettuce to the pot, and cook just until soft- about 60 seconds.2 1/2 - 3 cups shredded iceberg lettuce
- Add the flour, stirring to evenly combine and cook for 60 seconds.1/2 cup flour
- Add the hot broth, tomatoes, red pepper flakes, nutmeg, garlic powder, and onion powder stirring to combine. Bring the soup to a boil, then immediately reduce to a simmer- stirring often.4 cups hot chicken broth, pinch crushed red pepper flakes, 1/8 tsp ground nutmeg, 1 cup diced tomatoes, 1/4 tsp garlic powder, 1/8 tsp onion powder, salt & freshly cracked black pepper
- Stir in the cream.1 cup heavy cream
- Ladle the soup into bowls. Top each bowl with a generous dollop of the mayonnaise mixture, and crispy bacon. Then serve with a slice of toasted bread on the side.slices of toast
Notes
- Extra diced tomatoes and shredded lettuce make a delicious garnish.
- My kids also love crumbling saltine crackers in their bowls.
- You could add extra bacon to really load the soup up.
- And for extra richness, you could sprinkle some shredded cheese on top.
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