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    You are in: Home / Recipes / Bacon, Lettuce and Tomato Sandwich Soup Recipe
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    Bacon, Lettuce and Tomato Sandwich Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Malriah's Note:

    Hold the mayo, please! :o) Original recipe created by Chef John Folse.

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    Units: US | Metric


    1. 1
      In a heavy bottom Dutch oven melt butter over medium high heat.
    2. 2
      Add bacon and sauté two to three minutes.
    3. 3
      Add onions, celery, bell pepper and garlic.
    4. 4
      Sauté three to five minutes or until vegetables are wilted.
    5. 5
      Sprinkle in flour and, using a wire whisk, blend well into bacon/vegetable mixture.
    6. 6
      Add chicken stock, stirring constantly, until well incorporated.
    7. 7
      Add lettuces and tomatoes and fold well into the soup.
    8. 8
      Add heavy whipping cream.
    9. 9
      Season to taste using thyme, basil, salt and pepper and allow to cook for an additional fifteen minutes.
    10. 10
      When ready to serve, ladle soup into individual bowls and garnish with toasted croutons.

    Ratings & Reviews:

    • on January 09, 2009


      This was as healthy a soup as you wanted to make it. Followed initial instructions reducing bacon to 4 slices and not draining drippings. In fact added 1 TBSP. butter & some olive oil to make it a little more healthy. Used a variety of fresh garden vegetables available (green onions, 1 carrot, 1/4 head cauliflower & stem, 3/4 large red pepper, a few button mushrooms, celery, spanish onion, 3 zuchini, 1/2 cup of home dried tomatoes,1 head of garlic, and ton of fresh leaf lettuce from the garden). Sweated all vegetables and added about 2/3 cup of wheat flour. Added all of this to 6 quarts of home made chicken broth & cooked 15 minutes. I put 2/3 of it through the food processor and 1/3 through the blender. I added the smooth and courser chop back into the pot and added a tsp. of paprika, 1/2 tsp. of tumeric, a teaspoon of tarragon, and salt and pepper to taste. No milk was necessary. To my wife's bowl, added a couple of TBSP. of heavy cream and some grated chedar cheese. The cream & cheese make it rich. I however found it to be plenty rich enough without the milk products. The 1/3 run through the blender makes a very creamy base for the thicker & chunkier food processor batch. Just more dishes to do. Lots of color & a very healthy meal. My wife loved it. Jim in So. Calif.

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    • on February 25, 2004


      This is a wonderful, rich, comforting soup! I loved all the flavors -- it really tastes like a chowder that has either potato or cheese in it. I minced my aromatic vegetables very fine, and I think that added to the rich flavor. I did also use only about half the pint of cream. I think when I make it again, I will probably use milk. Thanks for sharing this neat recipe!

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    • on September 12, 2003


      Very tasty soup that appealed to the adults in the family more than the children. I think there might have been too much texture in there for them, although I like that in a soup. I found that I didn't need to add the entire pint of cream and stopped at around half that.

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    Read All Reviews (5)


    Nutritional Facts for Bacon, Lettuce and Tomato Sandwich Soup

    Serving Size: 1 (524 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1168.3
    Calories from Fat 855
    Total Fat 95.0 g
    Saturated Fat 50.8 g
    Cholesterol 293.6 mg
    Sodium 1983.5 mg
    Total Carbohydrate 45.5 g
    Dietary Fiber 6.2 g
    Sugars 9.8 g
    Protein 36.1 g

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