BLT Soup
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 8 servings (2 quarts).
"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."
Ingredients
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3 tablespoons butter
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2 teaspoons canola oil
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3 cups cubed French bread
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1 pound bacon strips, diced
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2 cups finely chopped celery
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1 medium onion, finely chopped
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2 tablespoons sugar
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6 tablespoons all-purpose flour
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5 cups chicken broth
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1 jar (16 ounces) picante sauce
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1 can (8 ounces) tomato sauce
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1/8 teaspoon pepper
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3 cups shredded lettuce
Directions
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1.
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.
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2.
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.
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3.
Just before serving, add lettuce and heat through. Sprinkle with croutons and bacon.
Nutrition Facts
1 cup: 268 calories, 14g fat (5g saturated fat), 35mg cholesterol, 1689mg sodium, 24g carbohydrate (9g sugars, 2g fiber), 10g protein.
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