This is a spectacularly simple soup to make, full of flavor, and both kids and adults love it. What more can you ask?
There are a lot of BLT Soup recipes available online, but this is the one I concocted one day with ingredients on hand, and it worked out very well so I kept it. I hope you'll like it, too!
Serves about 6
- 1 lb. bacon
- 6 roma tomatoes, diced
- 2 Cups shredded romaine lettuce (or the lettuce of your choice)
- 5 Cups chicken or vegetable stock
- 3 cloves garlic, minced
- 1 leek, thoroughly rinsed to remove dirt, then sliced
- 1/2 tsp dried thyme
- 1 Tbsp Worcestershire sauce
- About 1 Cup shredded cheese (Pepper Jack is good)
- Sea salt and black pepper to taste
In a large soup pot cook bacon until crisp. Remove bacon and drain on paper towels. Discard all but about 2 Tablespoons of the drippings.
Over medium heat, saute the garlic and sliced leek in the pan drippings until soft, but not brown. About 8 minutes.
Add the broth, tomatoes, Worcestershire, pepper and thyme; bring to a boil. Reduce heat and simmer for 15-20 minutes.
Ladle soup into bowls, top with crumbled bacon, shredded cheese and lettuce, and serve immediately.
If you have a favorite recipe for a Mexican or Mexican-inspired dish, I'd love to add it to our recipe box! email firstname.lastname@example.org (and put "recipe" in the subject box so I'll know what it's about)