Bacon, Lettuce and Tomato Soup Recipe

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.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Carl REVIEW:
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.

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