BLT soup

A creamy summer soup that's as good as its namesake sandwich.

Recipe from Smithfield
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  • 5 slices Smithfield Hickory Smoked Bacon, diced small
  • A few slices of crisp crumbled Smithfield Bacon
  • 1/2 cup diced green onions
  • 1/4 cup instant-blending flour
  • 3 1/2 cups iceberg lettuce, shredded
  • 3 1/2 cups fresh or canned chicken broth, heated to a simmer
  • 2 tablespoons butter
  • 1 cup diced fresh tomatoes
  • 1/8 teaspoon grated fresh nutmeg
  • 1/8 teaspoon ground red pepper
  • 1 cup half & half
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
Cook the bacon over medium heat in a 3-qt. pot until lightly browned. Add the onions then sprinkle the flour into the pot and stir it in until well mixed. Add the lettuce and saute for 2 minutes. Add the butter and stir until melted.
Add the hot chicken broth, tomatoes, nutmeg, pepper, and the half & half. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes.
Mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of the mayonnaise mixture topped with crumbled bacon.
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