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BLT Soup Recipe

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"I'm always inventing new recipes or improving on old ones," says Sharon Richardson of Dallas, Texas. "Since the BLT is a family favorite, I created a soup with all the flavors of the sandwich. But I gave it extra zip by adding picante sauce."

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BLT Soup Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

20 20

Ingredients

3 tablespoons butter
2 teaspoons canola oil
3 cups cubed French bread
1 pound bacon strips, diced
2 cups finely chopped celery
1 medium onion, finely chopped
2 tablespoons sugar
6 tablespoons all-purpose flour
5 cups chicken broth
1 jar (16 ounces) picante sauce
1 can (8 ounces) tomato sauce
1/8 teaspoon pepper
3 cups shredded lettuce

Directions

In a Dutch oven, heat butter and oil over medium heat. Add bread cubes; stir until crisp and golden brown. Remove and set aside. In the same pan, cook bacon until crisp. Drain, reserving 1/4 cup drippings; set bacon aside.
Saute celery and onion in drippings until tender. Add sugar; cook and stir for 1 minute or until sugar is dissolved. Gradually stir in flour; cook and stir for 1 minute or until blended. Add the broth, picante sauce, tomato sauce and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened.
Just before serving, add lettuce and heat through. Sprinkle with croutons and bacon. Yield: 8 servings (2 quarts).

Nutritional Facts 1 cup equals 268 calories, 14 g fat (5 g saturated fat), 35 mg cholesterol, 1,689 mg sodium, 24 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as BLT Soup in Quick Cooking May/June 1999, p52

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Reviews for BLT Soup

BLT Soup

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Reviewed on May. 19, 2013 by carolgarris

Big hit at the church potluck! I used turkey bacon because my family doesn't eat red meat. Turned out great. Definately a keeper!

Reviewed on Apr. 04, 2013 by mrsbest

This was in a Quick Cooking issue several years ago and I've been making it ever since. I double and freeze in individual servings. Use fresh spinach instead of lettuce to really kick up the flavor and the nutrition.

Reviewed on Mar. 19, 2010 by miztaryn

Amazing soup, even my picky husband went back for seconds. Very filling, and it's a nice break from the usual. I've added this one to my repertoire of recipes to choose from when planning the week's meals.

Reviewed on Jan. 27, 2010 by howlang

Recently prepared this recipe for our senior citizens during a monthly cooking class with our registered dietitian - the soup was a hit!

Reviewed on Aug. 19, 2009 by tstryker

This recipe is great! I have sent this recipe on real estate post cards to clients, I always get wonderful feedback from this one. I have put the shredded cheese on it and it adds a great flavor as well.

Reviewed on Aug. 30, 2008 by elaswell0607

This sounds good, have you ever thought of using shredded cheese with it too?