BLT Soup

Krystal Jordan


This was originally a Paula Dean recipe, I changed it a little bit to fit my tastes, and it is now my favorite soup. Though, maybe I should call it a chowder, as one of the things I changed is the thickness.


★★★★★ 1 vote

20 Min
40 Min


  • 1 lb
    smoked and cured bacon, trimmed of excess fat and diced
  • 1/2 c
    sweet onion, small dice
  • 1/2 c
    celery, small dice
  • 3 Tbsp
    butter or margarine
  • 5 1/2 c
    shredded iceberg lettuce (about 1 medium head)
  • 1/2 - 1 c
    flour (depending if you want soup or chowder)
  • 5 1/2 c
    chicken broth, heated to a simmer
  • 2 large
    tomatoes, peeled and diced (hothouse or beefsteak seem to work the best)
  • 1/4 tsp
  • 1/4 - 1/2 tsp
    crushed red pepper flakes
  • 1/4 tsp
    ground pepper, white or black
  • 1/4 tsp
    celery salt
  • 1/4 tsp
    onion salt
  • 1 1/2 c
    half and half
  • 1/2 c
  • 1/2 c
    sour cream

How to Make BLT Soup


  1. Cut the flour into the butter and set aside. (it will be pasty and small lumps are OK)
  2. Mix together the mayonnaise and sour cream, set aside.
  3. In a 4-quart stock pot or Dutch oven, cook the bacon over medium heat until lightly browned. Add the onions and celery and cook, stirring, until softened (it starts turning translucent).
  4. Add the lettuce and saute for 2 minutes. Add the butter/flour mixture and stir until melted and blended. It will look wilty and kind of odd, but that's OK.
  5. Remove the pot from the heat and add the hot chicken broth, tomatoes, and seasonings. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes.
  6. Stir in the half and half and return to a boil. Simmer another 5 minutes.
  7. Add the sour cream mixture and stir well to combine. Remove from the heat and let sit for 2 minutes.
  8. Stir again and serve hot.

Printable Recipe Card

About BLT Soup

Course/Dish: Other Soups

Show 6 Comments & Reviews

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