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Creamy BLT Soup

Creamy BLT Soup


  • 5 slices bacondiced
  • 2 tablespoons butter
  • 2 cloves garlicminced
  • 3 1/2 cups escarole
  • 1/2 cup flour
  • 3 1/2 cups water
  • 1 teaspoon chicken boullion
  • 3/4 cup tomatoeschopped
  • 1 pinch nutmeg
  • 1 pinch cayenne
  • 1 teaspoon House Seasoning blend
  • 1 cup half and half


  • 2 slices bread
  • Reserved bacon fat


  • Heat dutch oven over medium high heat.
  • Add bacon and cook until crispy.
  • Remove bacon from pot and drain on paper towels; reserve 1 teaspoon of bacon fat.
  • Melt butter in pot.
  • Add garlic and saute until fragrant (about 10 seconds)
  • Add flour and stir until a paste forms.
  • Add water and bouillon; stir until it’s combined with flour mixture.
  • Add tomatoes, escarole, nutmeg, cayenne and house seasoning blend.
  • Bring to a boil, reduce heat and simmer for 6 minutes.
  • Add half and half and stir to combine.
  • Stir in bacon.
  • Top with croutons.


  • Toast bread.
  • Spread reserved bacon fat over toasted bread.
  • Remove crusts and cut into croutons.

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