Thursday, September 11, 2014

"BLT" Soup with Homemade Croutons, Crispy Bacon and Arugula Pesto

BLT- bacon, lettuce, tomato. How can this be a soup, you might be wondering? First you take this delicious homemade tomato soup. Then you add a dollop of the arugula pesto (the lettuce in this "sandwich"), sprinkle on your homemade croutons and garnish it all with some crispy bits of bacon. And there you have a BLT... soup style.

It is seriously delicious. The creamy and acidic tomato soup is balanced with the mildly sweet and smooth arugula pesto and the smoky, salty bacon bits. And, the crunchy croutons add that delicious texture to complete the whole dish! It really is a winner!



2 T. olive oil
2 T. butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
2 T. minced garlic
2- 28 oz. cans whole tomatoes
3 cups chicken broth
Salt and pepper to taste
cooked bacon for garnish, chopped

In a large pot, heat the oil and butter on medium-high heat. Add onion, celery, carrots and garlic and cook for 3-5 minutes or until translucent and fragrant.

Stir in the tomatoes and chicken broth. Cover, lower the heat and simmer for 10-15 minutes.

Remove from heat and blend to puree the soup.


1 T. butter, melted
2 T. olive oil
3 slices artisan bread (sourdough, french country, etc.), cut into 1/2 inch cubes

Toss the bread chunks in the melted butter and olive oil until bread is coated. Spread chunks onto a baking sheet and bake at 375ºF for 8-10 minutes or until golden brown and crispy.

Arugula Pesto:

1 cup arugula
1/2 cup spinach
1 1/2 cup olive oil
1 1/2 cup parmesan cheese
2 T. pine nuts

Combine all ingredients in a blender or food processor and puree until smooth.

*Note: Be careful not to over salt the soup, croutons and pesto. The cooked bacon bits add enough salt to the already naturally salty tomato soup that it is really refreshing if the croutons and pesto are more mild. Just be aware and be sparing with the salt!

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