EASY TOMATO SOUP WITH BACON
Provided by Stacey Little | Southern Bite
Categories Appetizer Main Course Soup
Number Of Ingredients 10
Steps:
- In a large dutch oven over medium-high heat, cook the bacon until crisp. Use a slotted spoon to remove the bacon pieces to a plate lined with a paper towel to drain, leaving the bacon grease in the pot.
- Carefully spoon away all but about 4 tablespoons of the bacon grease and return the pot to medium heat. Add the chopped onion and cook for 5 to 8 minutes, or until tender and translucent. Add the garlic and cook until fragrant - about 1 minute. Add the flour and stir to combine. Cook, stirring constantly for about 3 minutes. Add the chicken broth and whisk to combine. Add the tomatoes and sugar*. Add salt and pepper to taste. Bring to a boil. Reduce to a simmer and cook uncovered for 20 to 30 minutes.
- Carefully use an immersion blender to puree the soup until smooth, being sure to keep the blender head close to the bottom of the pot to prevent splattering. Adjust the seasoning to taste. Serve topped with the crispy bacon pieces and a sprinkle of shredded parmesan cheese.
SIMPLE TOMATO BACON SOUP
This tomato bacon soup is a simple recipe that you can whip up in less than 30 minutes. It's made with kitchen staple ingredients so you can create a delicious lunch or dinner whenever the tomato soup mood strikes!
Provided by Kristen Stevens
Categories Soup
Time 30m
Number Of Ingredients 10
Steps:
- Cut the bacon into 1 ½ inch pieces and cook them in a soup pot over medium heat until they're nearly crispy. If there is more than 2 tablespoons of oil in the pot after cooking the bacon, remove some of it.
- Raise the heat to medium-high then add the onion and celery to the pot with the bacon and cook until the onion is translucent, about 3 minutes.
- Add the stewed tomatoes, chicken stock, tomato paste, Better than Boullion, and sugar to the pot and bring it to a simmer. Lower the heat and let it simmer for 5 minutes, covering the pot slightly if it splatters.
- Remove the pot from the heat and stir in the cream. Season the soup generously with salt and pepper.
Nutrition Facts : ServingSize 2 cups, Calories 334 kcal, Carbohydrate 24 g, Protein 8 g, Fat 25 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 70 mg, Sodium 997 mg, Fiber 4 g, Sugar 13 g, UnsaturatedFat 10 g
PUREED BACON, LETTUCE AND TOMATO SOUP
Tried this from a soup cookbook-very good creamy tomato soup, but it should be named Tomato Basil Soup. I did not put the lettuce in and would suggest cutting back on the basil and garnish with green onions. DO NOT refrigerate with bacon left in soup--alters the taste!
Provided by anonymous
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut up bacon and cook in large pan until crisp and transfer bacon to paper towels.
- Add carrots, onion, celery and garlic to drippings and saute over medium heat for about 8 mins, until tender.
- Stir in tomatoes, broth, basil, salt, sugar, and pepper.
- Bring to a boil, then reduce heat, cover and simmer for about 25-30 minutes.
- Remove from heat and cool--very important.
- Transfer cooled soup (do not want it steamy or the lid will fly off) to a blender and puree.
- Return to pan and cook over med heat for 5 minutes Stir in lettuce and cook 1 min or until wilted.
- Garnish with bacon and green onions.
LETTUCE AND BACON SOUP
I had an overabundance of lettuce and was looking for a recipe that would use a lot. This is a tasty, if not very attractive looking, soup. This is an adaptation of Lettuce Soup, Recipe #9788, with slighter lower fat content. I've never tried Recipe #9788 so don't know how this version compares.
Provided by Elisa72
Categories Pork
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet fry the bacon until fully cooked but not crisp.
- Remove bacon and fat from skillet, then return 1/4 cup of the fat to the pan.
- Stirring constantly, add the flour and brown in fat to a deep golden brown.
- Add the water carefully as it will splatter some (I find it splatters less if I dump all the water in quickly) and stir well. Then add the milk and bring to a rolling boil stirring frequently.
- Add the lettuce and cut up bacon to the browned fat and flour mixture.
- Bring back to a rolling boil, stirring contantly.
- Add eggs to mixture making sure to stir it thoughout the soup.
- Reduce heat to low and continue to cook for about 1/2 hour (until lettuce is cooked down).
Nutrition Facts : Calories 249.7, Fat 21.8, SaturatedFat 7.3, Cholesterol 74.4, Sodium 414.5, Carbohydrate 5, Fiber 0.6, Sugar 1.6, Protein 8.2
BACON, LETTUCE AND TOMATO SOUP
Make and share this Bacon, Lettuce and Tomato Soup recipe from Food.com.
Provided by Bliss
Categories Very Low Carbs
Time 50m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Dissolve bouillon cubes in water; set aside.
- Cook bacon in a large Dutch oven until crisp; remove bacon, reserving 2 tbs.
- drippings in Dutch oven.
- Drain bacon on paper towels.
- Add onion and celery to drippings, and saute until transparent, stirring frequently; drain.
- Add bouillon, tomatoes, and next 6 ingredients; bring to a boil.
- Reduce heat, and simmer, uncovered, 20-25 min.
- Add lettuce, and cook 2 min or until lettuce wilts.
- Top with bacon and croutons.
- Serve immediately.
- Yield: 5 cups.
BACON-LETTUCE AND TOMATO SOUP
This is a great way to start your summer and still have a great soup with all those summer herbs and vegetables,add a little bacon for some crunch and you have a mouthful of delicious!
Provided by Pat Duran
Categories Vegetable Soup
Time 1h
Number Of Ingredients 13
Steps:
- 1. Cut and fry bacon in a large skillet over medium heat until crisp, about 5 minutes, drain on paper towels. To the bacon grease in the pan add the carrots, onion, celery and garlic;sauté over medium heat until tender, about 8 minutes. Stir in tomatoes, stock, basil, orange zest, salt, sugar, and pepper.
- 2. Bring to a boil and then turn down heat, cover skillet and simmer for 30 minutes.Turn off heat and set aside to cool slightly.
- 3. Puree the mixture in small batches in a blender at high speed or in a food processor until smooth about 1 minute. Return puree to the skillet or large saucepan and cook over moderate heat until heated through about 5 minutes.
- 4. Stir in shredded lettuce and heat until lettuce is wilted about 1 minute or a little more. Ladle soup into bowls and garnish with reserved bacon , a bit of lettuce and tomato,for garnish. Enjoy!
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