Best 9 Blt Soup Recipes

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Indulge in the harmonious blend of classic flavors with our BLT Soup, a culinary symphony that captures the essence of the beloved BLT sandwich in a comforting bowl. This creamy and savory soup is brimming with smoky bacon, crisp lettuce, juicy tomatoes, and a hint of tangy mayonnaise, all harmoniously suspended in a velvety broth. Embark on a culinary journey with our carefully curated collection of BLT-inspired recipes, ranging from the classic BLT Soup to its diverse variations. Discover the BLT Chowder, a hearty and chunky rendition that boasts a rich tomato base and a medley of vegetables. For a lighter option, the BLT Salad Soup offers a refreshing twist with its crisp lettuce, crumbled bacon, and a tangy dressing. And for those who crave a smoky and bold flavor, the BLT Grilled Cheese Soup is a delightful fusion of creamy tomato soup and gooey grilled cheese sandwiches. These recipes are not just culinary creations; they are edible odes to the timeless BLT sandwich, reimagined in a heartwarming soup format.

Check out the recipes below so you can choose the best recipe for yourself!

BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP



BLT and P (Bacon, Leek, Tomato and Potato) Soup image

Bacon, Leek and Tomato Soup is a soup for any season! It is surprisingly light and colorful and full of vegetables. It makes a simple, flavorful, special lunch or supper that warms you up, soul and stomach. It is especially delicious on rainy days or nights! I first made this for my mom because she and I both LOVE Oscar's bacon and we wanted a whole pot full of soup that tasted like it! We ate a pot of it while watching movies curled up in the living room of the cabin.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 12

Extra-virgin olive oil, for drizzling
6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
3 small ribs celery from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
Salt and pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 (15-ounce) can petite diced tomatoes, drained
Handful flat-leaf parsley, finely chopped
Crusty bread, for dunking and mopping

Steps:

  • Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
  • Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
  • Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.

BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP - RACHAEL RAY RECIPE - (4.4/5)



BLT and P (Bacon, Leek, Tomato and Potato) Soup - Rachael Ray Recipe - (4.4/5) image

Provided by ranmcm

Number Of Ingredients 12

Extra-virgin olive oil, for drizzling
6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
3 small ribs celery from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
Salt and pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 (15-ounce) can petite diced tomatoes, drained
Handful flat-leaf parsley, finely chopped
Crusty bread, for dunking and mopping

Steps:

  • 1. Heat a medium soup pot or deep sided skillet over medium-high heat. 2. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. 3. Cook bacon until brown and crisp. 4. Add the chopped celery. 5. Take peeled carrots and lay flat on cutting board. 6. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. 7. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. 8. Add the chips to celery and stir. 9. Cut leeks lengthwise and then into 1/2-inch half moons. 10. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. 11. When the leeks are separated and clean, shake off water and add to celery and carrots. 12. Stir veggies together, add a bay leaf and season with salt and pepper. 13. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes. 14. Cut each potato across into thirds. 15. Stand each piece of potato upright and thinly slice it. 16. The pieces will look like raw potato chips. 17. Add stock to vegetables and bring to a boil. 18. Reduce heat and add potatoes and tomatoes. 19. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. 20. Add bacon and parsley and stir. 21. Adjust seasonings. 22. Serve immediately with crusty bread.

BLT SOUP I



BLT Soup I image

Great on a cold winter night. Garnish with crumbled bacon bits.

Provided by Lonnie Thomson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 10

5 slices bacon, diced
2 tablespoons margarine
3 ½ cups iceberg lettuce, julienne cut 1 1/2 to 2 inches lo
⅝ cup all-purpose flour
3 ½ cups hot water
1 tablespoon chicken soup base
¾ cup chopped tomatoes
1 pinch ground nutmeg
1 pinch ground cayenne pepper
1 cup hot half-and-half cream

Steps:

  • In a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes. Do not drain fat.
  • Add butter or margarine and heat until melted. Stir in lettuce and saute 2 minutes. Blend in flour with a wire whisk. Stir over medium heat until well blended and evenly cooked, about 2 to 3 minutes. Remove from heat.
  • Add hot water, chicken soup base, tomatoes, nutmeg, and red pepper. Heat to boiling, stirring frequently. Reduce heat and gently boil 6 minutes, stirring occasionally, until thickened. Add cream, mixing well. Heat to simmering, stirring frequently. Serve hot, garnished with crumbled bacon bits. ENJOY!

Nutrition Facts : Calories 189.6 calories, Carbohydrate 10.7 g, Cholesterol 23.5 mg, Fat 14.4 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 5.3 g, Sodium 461.9 mg, Sugar 1.2 g

BLT SOUP



BLT Soup image

"I'm always inventing new recipes or improving on old ones," says Sharon Richardson of Dallas, Texas. "Since the BLT is a family favorite, I created a soup with all the flavors of the sandwich. But I gave it extra zip by adding picante sauce."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

3 tablespoons butter
2 teaspoons canola oil
3 cups cubed French bread
1 pound bacon strips, diced
2 cups finely chopped celery
1 medium onion, finely chopped
2 tablespoons sugar
6 tablespoons all-purpose flour
5 cups chicken broth
1 jar (16 ounces) picante sauce
1 can (8 ounces) tomato sauce
1/8 teaspoon pepper
3 cups shredded lettuce

Steps:

  • In a Dutch oven, heat butter and oil over medium heat. Add bread cubes; stir until crisp and golden brown. Remove and set aside. In the same pan, cook bacon until crisp. Drain, reserving 1/4 cup drippings; set bacon aside. , Saute celery and onion in drippings until tender. Add sugar; cook and stir for 1 minute or until sugar is dissolved. Gradually stir in flour; cook and stir for 1 minute or until blended. Add the broth, picante sauce, tomato sauce and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. , Just before serving, add lettuce and heat through. Sprinkle with croutons and bacon.

Nutrition Facts : Calories 268 calories, Fat 14g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 1689mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.

PAULA DEEN'S BLT SOUP



Paula Deen's BLT Soup image

Make and share this Paula Deen's BLT Soup recipe from Food.com.

Provided by 2bizzy

Categories     < 15 Mins

Time 10m

Yield 8 serving(s)

Number Of Ingredients 12

5 slices bacon, finely diced, plus crisp crumbles bacon, for garnish
1/2 cup diced green onion
2 tablespoons butter
3 cups finely sliced iceberg lettuce
1/2 cup instant flour
3 1/2 cups chicken broth, heated to a simmer
1 cup diced fresh tomato
1/8 teaspoon grated fresh nutmeg
1/8 teaspoon ground red pepper
1 cup heavy cream
1/4 cup mayonnaise
1/4 cup sour cream

Steps:

  • In a 3-quart pot, cook the bacon over medium heat until lightly browned. Add the onions and cook, stirring, until wilted. Add the butter and stir until melted. Add the lettuce and saute for 2 minutes. Sprinkle the flour into the pot, then stir until well blended.
  • Remove pot from the heat and add hot chicken broth, tomatoes, nutmeg and pepper. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Add the cream and mix well.
  • Mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of mayonnaise mixture topped with crumbled bacon.

BLT SOUP



BLT Soup image

Make and share this BLT Soup recipe from Food.com.

Provided by Kisha

Categories     Pork

Time 25m

Yield 5 serving(s)

Number Of Ingredients 12

8 slices bacon, cut into 2-inch pieces
1 medium onion, chopped
1 -2 stalk celery, chopped
3 cups beef broth
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon Worcestershire sauce
1/4-1/2 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1 dash hot sauce (optional)
2 cups shredded lettuce

Steps:

  • In a large pot cook bacon until crisp.
  • Transfer bacon to paper towels to drain. When cool enough to handle crumble the bacon. Discard all but 2 tablespoons of the drippings.
  • Saute the onions and celery in the pan drippings until soft, about 8 minutes.
  • Add the broth, tomatoes, Worcestershire, garlic powder, parsley, pepper, thyme, and hot sauce if desired; bring to a boil. Reduce heat and simmer for 15-20 minutes.
  • Serve immediately topped with bacon and shredded lettuce.

BLT CHICKEN SOUP



BLT Chicken Soup image

Provided by Rachael Ray : Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 16

2 pieces boneless, skinless chicken breast (about 1 pound)
1 cup dry white wine
Peel of 1 lemon
2 tablespoons extra-virgin olive oil
1 onion, peeled and quartered with root end attached
2 bay leaves
About 1 quart water
2 large or 3 to 4 medium leeks
6 slices good quality lean bacon or a 4-ounce hunk pancetta, chopped
2 carrots, peeled and chopped
2 to 3 ribs celery, chopped
1 pint grape tomatoes
2 tablespoons fresh thyme, finely chopped
4 cups chicken stock
1 cup gemelli pasta or short cut fusilli pasta
A handful fresh dill or parsley, finely chopped

Steps:

  • Place the chicken, wine, lemon peel, onion and 1 bay leaf in a small pot. Add about 1 quart of water or enough to cover the top of the chicken meat, bring to a low boil, then reduce the heat to a simmer and gently poach until cooked through, about 15 minutes. Cool the chicken until it is easy to handle, then dice or shred. Strain and reserve about 5 cups of the poaching liquid.
  • Trim the leeks and halve lengthwise, then cut into 1-inch half-moons, wash in the sink or large bowl filled with cold water. Dry the leeks on a clean kitchen towel and reserve.
  • Heat about 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges, 3 minutes, drain off fat. Cook's Note: If there's more than a couple of tablespoons in the pot, then add 1 bay leaf, carrots, celery, leeks, tomatoes, salt, pepper, and thyme. Cook 12 to 15 minutes covered, stirring occasionally, until vegetables are tender and tomatoes burst. Add the cooked chicken, stock and reserved poaching liquid to the soup, heat through then cool completely and cover, store for make-ahead meal.
  • To reheat the soup: Place the soup in a saucepan and bring to a boil, then add the pasta and cook to al dente, stir in the fresh herb of your choice and serve. If the soup is too thick, add a little water.

BLT SOUP



BLT Soup image

Categories     Bread     Bacon     Raw     Boil

Yield 4 servings

Number Of Ingredients 12

EVOO (extra-virgin olive oil) for drizzling
6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
3 small celery ribs from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, rough tops and roots trimmed
1 bay leaf
Salt and black pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 14-ounce can petite-diced tomatoes, drained
A handful of flat-leaf parsley, finely chopped
Crusty bread, for dunking and mopping

Steps:

  • Heat a medium soup pot or deep-sided skillet over medium-high heat. To the hot pan add a drizzle of EVOO and the bacon. Cook the bacon until brown and crisp. Remove the bacon to a paper towel-lined plate and reserve. Drain off all but 2 tablespoons of the remaining fat and add the chopped celery. While the celery cooks over medium heat, peel the carrots, then lay them flat on a cutting board. Hold each carrot at the root end and use the vegetable peeler to make long, thin strips. Chop the thin slices into small carrot bits or chips 1/2-inch wide. Add the chips to the celery and stir. Cut the leeks lengthwise and then into 1/2-inch half moons. Place the sliced leeks in a colander and run them under cold water, separating the layers to wash away all the trapped grit. When the leeks are clean, shake off the water and add to the celery and carrots. Stir the veggies together, add the bay leaf, and season with salt and pepper. While the leeks cook until wilted, 3 to 4 minutes, slice the potatoes.
  • Cut each potato into thirds crosswise. Stand each potato third upright and slice it thinly. The pieces will look like raw potato chips.
  • Add the stock to the vegetables and bring to a boil. Reduce the heat and add the potatoes and tomatoes. Cook for 8 to 10 minutes or until the potatoes are tender and starting to break up a bit. Add the reserved bacon and parsley and stir. Adjust the seasonings. Serve immediately with the crusty bread.

BLT SOUP (BACON, LEEK, TOMATO SOUP).



BLT Soup (Bacon, Leek, Tomato Soup). image

Not too hot or filling but fairly spicy, pure indulgence for the bacon lover. Lots of flavor and a bit of sweetness. Serve with grilled cheese sandwiches. If you vant to make it more filling add one tin of cooked kidney beans with the spices.

Provided by Jörgen Tiberg

Categories     Bean Soups

Time 55m

Number Of Ingredients 16

MAIN INGREDIENTS
1 pt stock strong -chicken or vegetable (from cubes is fine)
1 can(s) plum tomato's, peeled and crushed+ 1/2 the juice
2-3 Tbsp tomato puree
1/4 lb bacon, fine chopped (1/4 inch) fried to just crispy
1 c leek, finely sliced, 1/8 inch wide strips or finer
1-2 clove garlic, finely chopped or crushed.
1/4 c lemon juice fresh + zest from 1/2 lemon
1 Tbsp chipotle paste
SEASONING
1-2 Tbsp bacon drippings
1 bunch oregano, fresh, finely chopped (leave a few leaves for garnish)
1 tsp celery salt or similar
1 c creme fresh or sour creme
1 tsp granulated paprika
1/2 tsp black pepper

Steps:

  • 1. Set stock to simmer in pot and heat a skillet to medium heat.
  • 2. Chop and slice all ingredients add bacon to skillet, fry slowly until just crisp. Remove and place aside.
  • 3. Brown leeks and garlic until golden in the drippings. Save with the bacon and keep the drippings.
  • 4. Add all main ingredients and lemon juice to stock. let simmer for 25-45 minutes. At this point yo can tell how much spices you will need and but beware of the Chipotle and Black pepper, it may get too hot so don't over do it.
  • 5. If it isn't "Bacony" enough add some of the dripping but no more than it just give a glossy sheen to the whole surface, but not too much, that will just make it greasy. Leave to simmer 10 more minutes.
  • 6. Chop the Oregano as fine as you can be bothered to and add to pot. Turn heat off under the pot, leave for five minutes.
  • 7. Ladle into bowls, add Creme-Fresh Finish with the last whole Oregano leaves along with the lemon zest on top and serve.

Tips:

  • Use fresh, ripe tomatoes for the best flavor. Roma tomatoes are a good choice because they are meaty and have fewer seeds.
  • Don't overcrowd the pot when cooking the bacon. This will prevent it from cooking evenly.
  • Use a good quality chicken broth. This will make a big difference in the flavor of the soup.
  • Add the vegetables to the soup in order of how long they take to cook. This will ensure that they are all cooked evenly.
  • Season the soup to taste. Add salt, pepper, and other spices as desired.
  • Serve the soup with a dollop of sour cream or yogurt and a sprinkle of chopped chives. This will add a creamy richness and a pop of freshness.

Conclusion:

BLT soup is a quick and easy soup that is perfect for a weeknight meal. It is also a great way to use up leftover bacon and vegetables. This soup is hearty, flavorful, and satisfying, and it is sure to be a hit with the whole family. So next time you're looking for a quick and easy soup recipe, give BLT soup a try. You won't be disappointed!

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