Karen Rouse's

BLT soup

Yield 8-10
2 ratings


2 pounds bacon

1 onion, diced

1/2 stick butter

2 tablespoons flour

2 quarts half and half

1 pint whipping cream

1 (15 ounce) can chicken broth

4 large or 6 medium tomatoes, diced

3 bags shredded lettuce

1/2 cup shredded provolone cheese (or mozzarella)

salt and pepper to taste


Cut bacon into bite size pieces and cook in a large pot. Add diced onion and sauté. Drain excess grease. Add butter and stir till melted, and add flour.  Stir and cook for a minute. Add half and half, whipping cream and broth; stir and cook for about five minutes. Add shredded cheese and stir and cook until melted and blended. Add tomatoes, and season with salt and pepper. Cook for 15 minutes. Add lettuce and cook another 5 minutes.

Serve with toast points.