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Creamy BLT Soup
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
4
servings
Ingredients
▢
5
slices
bacon
-
diced
▢
2
tablespoons
butter
▢
2
cloves
garlic
-
minced
▢
3 ½
cups
escarole
▢
½
cup
flour
▢
3 ½
cups
water
▢
1
teaspoon
chicken boullion
▢
¾
cup
tomatoes
-
chopped
▢
1
pinch nutmeg
▢
1
pinch cayenne
▢
1
teaspoon
House Seasoning blend
▢
1
cup
half and half
Croutons
▢
2
slices
bread
▢
Reserved bacon fat
Instructions
Heat dutch oven over medium high heat.
Add bacon and cook until crispy.
Remove bacon from pot and drain on paper towels; reserve 1 teaspoon of bacon fat.
Melt butter in pot.
Add garlic and saute until fragrant (about 10 seconds)
Add flour and stir until a paste forms.
Add water and bouillon; stir until it's combined with flour mixture.
Add tomatoes, escarole, nutmeg, cayenne and house seasoning blend.
Bring to a boil, reduce heat and simmer for 6 minutes.
Add half and half and stir to combine.
Stir in bacon.
Top with croutons.
Croutons
Toast bread.
Spread reserved bacon fat over toasted bread.
Remove crusts and cut into croutons.