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Bacon Lettuce and Tomato Soup
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- #12166
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
6 slices bacon (thick slices of slab bacon)
3 tablespoons flour
6 cups coarsely chopped tomatoes*
3 tablespoons sugar
salt
freshly ground black pepper
fresh minced onions or onion powder
fresh minced garlic or garlic powder
3 teaspoons sweet Hungarian paprika
3 cups half and half
1/4 head lettuce, coarsely chopped
directions
Dice bacon and fry in Dutch oven until browned and crisp. Remove bacon pieces and drain on paper towel. Remove excess bacon fat, reserving 3-4 Tbsp in the pan.
Add flour and brown in bacon fat to form a roux. Add chopped tomatoes. (Do not peel or seed; use the whole thing.) Add sugar and spices.
Stir well and then lower heat to medium low and cover pan. Allow tomatoes to cook until soft, about 10-15 minutes. Add half and half and bring back to heat but do not boil.
Just before serving, add the bacon pieces and the lettuce. Serve with hot buttered, toasted homemade bread.
* You must use very ripe, deep red tomatoes. Make this in the summer when you can get good tomatoes from a farmers' market or your own garden. If you want to make it at other times of the year, I would suggest using canned diced tomatoes rather than those pathetic things they try to pass off as tomatoes in the supermarket.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 28, 2008
I modified this recipe a little bit as I am dieting and I missed out the sugar and flour and substituted some sweetener instead. I must admit that I was pleasantly surprised by this recipe. It was quite tasty and even my fussy daughter liked it. Nice sweet soup.