Souper BLT soup combines the best of the BLT in one bowl. Switch the lettuce for kale and it is both delicious and nutritious!
I love blt soup. Not made with heavy cream or greasy bacon. Spring is here, so soups need to be lightened up a bit. That doesn’t mean we need to sacrifice flavor.
Fresh tomatoes, vegetable broth, basil and kale make the base for this soup. I topped it with freshly cooked, crumbled bacon bits and garlicky croutons. Adding these lovelies right before serving or at the table will keep the crunch factor.
Buying kale in bulk is the way to go. I like to blanch it and freeze it for soups, stews and casseroles.
Roma tomatoes work great for fresh tomato soup. You can blanch these tomatoes and peel off the skins. Take the seed out if you like. I chop the whole thing and throw it in the pot.
The cooking time is so short that the tomatoes don’t get mushy. Chunky tomatoes, firm kale and a bit of crunch from the croutons works for me!
You could add onions or celery too, but I didn’t since I don’t put those in my BLT Sandwiches. Hmm, maybe swapping kale for lettuce in BLTs might be a good idea. What do you think?
Ingredients
- 3 cups freshly chopped Roma tomatoes
- 1 cup vegetable broth
- 1 cup chopped blanched kale
- 1 Tablespoon fresh basil, chopped
- salt and pepper to taste
- 2 strips crisp bacon, crumbled
- 1/2 cup croutons
Instructions
- Place tomatoes, broth and kale into a 2-quart saucepan.
- Bring to a boil, cook for 1 minute.
- Reduce heat. Add basil, salt and pepper. Simmer for 4 to 5 minutes until tomatoes are softened and flavors blend.
- Place soup into bowls and top with crumbled bacon and croutons.
Enjoy all these delicious Weekday Supper ideas from the Sunday Supper Group!
Monday – Sizzling Seitan Fajitas by Cooking Chat
Tuesday – Souper BLT by Cindy’s Recipes and Writings
Wednesday – Chicken Fajita Lettuce Wraps by Feed Me, Seymour
Thursday – Garlic Shrimp, Spinach and Bacon Wrap by Daily Dish Recipes
Friday – Creamy Chicken in Potato Cheesy Baskets by The Petit Gourmet
