Bacon and Tomato Lettuce Soup Recipe – American Special
Soup is a warm, comforting twist on the classic bacon, lettuce, and tomato sandwich. This hearty soup combines crispy bacon, savory tomatoes, and a rich, creamy broth for a deliciously satisfying bowl of comfort. Topped with fresh greens and served with crusty bread, it’s the perfect meal for cooler days or when you’re craving something both familiar and indulgent. The smoky bacon flavor, coupled with the creamy texture and tangy tomatoes, makes this soup a delicious way to enjoy the iconic flavors of a BLT in a cozy, hearty form.
- 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: Use a flavorful broth, and feel free to add a splash of cream or milk for a richer texture.
Bacon Variations: Use turkey bacon or pancetta for different flavor profiles.
Lettuce: Romaine or butter lettuce works best as they hold up in the soup without disintegrating.
