bacon-lettuce and tomato soup

★★★★★ 1
a recipe by
Pat Duran
Las Vegas, NV

This is a great way to start your summer and still have a great soup with all those summer herbs and vegetables,add a little bacon for some crunch and you have a mouthful of delicious!

★★★★★ 1
serves 6
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For bacon-lettuce and tomato soup

  • 6 slice
    bacon, cut into 1/4 inch strips
  • 2 md
    carrots, peeled and chopped
  • 1 lg
    yellow onion, chopped
  • 1 stalk
    celery, chopped
  • 1 lg
    clove garlic, minced
  • 28 oz
    can crushed tomatoes
  • 3 c
    beef stock
  • 2 Tbsp
    fresh chopped basil ( or 2 teas. dried)
  • 1
    strip orange peel 1x1/2 inch long
  • 1 tsp
  • 1 tsp
    granulated sugar
  • 1/4 tsp
    black pepper
  • 4 c
    shredded romaine lettuce

How To Make bacon-lettuce and tomato soup

  • 1
    Cut and fry bacon in a large skillet over medium heat until crisp, about 5 minutes, drain on paper towels. To the bacon grease in the pan add the carrots, onion, celery and garlic;sauté over medium heat until tender, about 8 minutes. Stir in tomatoes, stock, basil, orange zest, salt, sugar, and pepper.
  • 2
    Bring to a boil and then turn down heat, cover skillet and simmer for 30 minutes.Turn off heat and set aside to cool slightly.
  • 3
    Puree the mixture in small batches in a blender at high speed or in a food processor until smooth about 1 minute. Return puree to the skillet or large saucepan and cook over moderate heat until heated through about 5 minutes.
  • 4
    Stir in shredded lettuce and heat until lettuce is wilted about 1 minute or a little more. Ladle soup into bowls and garnish with reserved bacon , a bit of lettuce and tomato,for garnish. Enjoy!