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Creamy BLT Soup Recipe - this easy soup recipe is ready in under 30 minutes
4.25 from 4 votes

Creamy BLT Soup

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Servings: 4
Author: Christina Hitchcock


  • 5 slices bacon - diced
  • 2 tablespoons butter
  • 2 cloves garlic - minced
  • 3 1/2 cups escarole
  • 1/2 cup flour
  • 3 1/2 cups water
  • 1 teaspoon chicken boullion
  • 3/4 cup tomatoes - chopped
  • 1 pinch nutmeg
  • 1 pinch cayenne
  • 1 teaspoon House Seasoning blend
  • 1 cup half and half


  • 2 slices bread
  • Reserved bacon fat


  • 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.


  • Toast bread.
  • Spread reserved bacon fat over toasted bread.
  • Remove crusts and cut into croutons.
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Helpful Tips for All Recipes
  • When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.  
  • I always use unsalted butter in my recipes.
  • I always use a meat thermometor to test for doneness when cooking meat.
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.