Yep, you heard me right…BLT Soup. This recipe takes all the delicious, savory flavors of a bacon, lettuce and tomato sandwich and puts them in a creamy soup.
Let’s break it down.
B: The bacon stays closest to it’s original form. I used very thick cut, applewood smoked bacon. Instead of laying it on in strips, chop into small pieces and pile it on top.
L: Add a new flavor and crunch to the soup with these crispy kale chips. Tear the kale into large pieces and using a little vegetable oil either bake in the oven or cook stove top until the kale crisps.
T: The T makes up the entire soup and requires lots of em. Roast about 1 1/2 pounds of tomatoes before adding to a large pot to simmer with chicken stock, onions and garlic. Puree with an immersion blender until smooth.
Even though it’s not in the name, you can’t forget the bread. Make your own croutons with a little butter and diced up bread, cooking stove top until toasted. Now go on and enjoy a big bite spoonful of your BLT.
- 1½ pounds ripe plum tomatoes, cut in half lengthwise
- ¼ cup olive oil
- 1 tablespoon kosher salt
- 1½ teaspoons freshly ground black pepper
- 1 cup chopped yellow onion (1 onion)
- 3 garlic cloves, minced
- 1 tablespoon unsalted butter
- ¼ teaspoon crushed red pepper flakes
- 1 (28-ounce) canned plum tomatoes, with their juice
- 2 cups fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves
- 1 quart chicken stock
- 4 strips applewood smoked bacon, cut into small pieces
- 1 large bunch of kale
- ½ tablespoon vegetable oil
- 2 slices bread, cut into small pieces
- Preheat the oven to 400 degrees. Toss together the tomatoes, ¼ cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, saute the onions and garlic with a drizzle of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a blender or use an immersion blender until smooth.
- For the kale chips, remove the stems and tear kale into large pieces. Preheat oven to 300°F. Toss with vegetable oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet lined with parchment. Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool. For the croutons, chop up 2 slices of bread into small pieces. Heat 1 tablespoon of butter or olive oil in a pan over medium heat. When hot, add the bread and cook until toasted on both sides. Be careful not to burn it! Sprinkle with salt and let cool.
- To assemble, ladle the tomato soup into bowls and top first with the croutons, kale chips and then bacon. Feel free to add some cheese on top as well. Serve hot, enjoy!
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