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BLT Soup

 BLT Soup
"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."
8 ServingsPrep/Total Time: 20 min.


  • 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


  • 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

2 of 2

BLT Soup (continued)

Directions (continued)

  • 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.