Bacon, Lettuce and Tomato Sandwich Soup

READY IN: 40mins
Recipe by Malriah

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

Top Review by Chef 565650 Jim

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.

Ingredients Nutrition

Directions

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

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