Bacon and Tomato Lettuce Soup Recipe – American Special
There’s nothing quite like a warm bowl of Bacon and Tomato Lettuce Soup to bring comfort when the weather turns chilly. This hearty American special combines crispy bacon cooked to perfection, rich diced tomatoes (fire-roasted for extra depth), and a creamy broth base enhanced with smoked paprika and garlic. Finished with fresh lettuce of your choice for a crisp contrast, it’s satisfying but easy to make. Pair with crusty bread or croutons, and you’ve got a cozy meal that delights everyone at the table.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
Bacon-Tomato Lettuce Soup Ingredients :
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (28 oz) can diced tomatoes (or fresh tomatoes, chopped)
- 1 (14.5 oz) can fire-roasted diced tomatoes (optional for extra depth)
- 1 cup low-sodium chicken broth (or vegetable broth)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 tbsp tomato paste
- 1 tsp smoked paprika (optional for extra flavor)
- 1/2 tsp dried thyme or Italian seasoning
- Salt and pepper, to taste
- 2 cups baby spinach or shredded iceberg lettuce (optional, for garnish)
- Crusty bread or croutons, for serving (optional)
How to make Bacon-Tomato Lettuce Soup :
Cook the bacon:In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Once cooked, remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain, leaving the bacon fat in the pot.
Sauté the onion and garlic:In the same pot with the bacon drippings, add the diced onion and cook over medium heat until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the tomatoes and broth:Stir in the diced tomatoes (both regular and fire-roasted, if using), tomato paste, and chicken broth. Bring the soup to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld and the tomatoes to break down.
Blend the soup (optional):For a smoother soup, use an immersion blender to purée the soup directly in the pot.
Alternatively, you can transfer half of the soup to a blender, blend until smooth, and return it to the pot. If you prefer a chunkier texture, you can skip this step.
Add the cream and seasonings:Stir in the heavy cream, smoked paprika, and thyme. Season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to heat through and thicken slightly.
Finish the soup:Once the soup is heated and creamy, stir in the cooked bacon (reserve a little bacon for garnish if desired). Taste and adjust the seasoning if necessary.
Serve:Ladle the soup into bowls and garnish with baby spinach or shredded iceberg lettuce for a fresh, leafy crunch. Top with croutons or serve with crusty bread for dipping.
Recipe Notes :
Broth Alternatives: If you want a lighter version, substitute low-sodium chicken or vegetable broth, and reduce or replace heavy cream with half-and-half or milk.
Bacon Variation: Try using pancetta or turkey bacon if you prefer a different smokiness or leaner protein.
Lettuce Choice: Romaine or butter lettuce hold up best in the soup without disintegrating; iceberg adds crunch but tends to soften quickly.
Texture Adjustments: Use an immersion blender to purée for a silky soup, or leave chunks if you prefer hearty, rustic texture.
Serving & Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently on stove to avoid separating cream. Garnish just before serving to keep fresh greens crisp.
