A Twist On A Classic

BLT Soup 1  1824x1368I can’t remember a year when the tomato crops have been better. Heirlooms in myriad varieties, red, yellow and orange cherry and grape tomatoes, as well as field tomatoes (or what I call just plain old summer tomatoes) are having a heyday in western New England this summer. They started appearing in August and are still going strong—so strong that I have been using them creatively week after week in recipes like the simple BLT Soup featured here.

After making countless BLT sandwiches, I decided to try the popular trio in a soup and loved the results. Nothing could have been easier. After frying a few bacon slices until crisp, I used a small amount of the drippings to sauté chopped onion, garlic, and fresh tomatoes, and then simmered this mélange in chicken stock and fresh orange juice. Seasonings of basil and cayenne pepper rounded out the flavors. When done, the soup was pureed to a crimson smoothness.

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4 thoughts on “A Twist On A Classic

  1. Hi Betty ! I just returned from the Bexley farmer’s market ( where I also saw Jim Budros) . I could not pass up the luscious tomatoes and bought more than I could use….until I got home and read your post! Xoxoxo Another masterpiece I am sure! Sheila

    • Thanks, Sheila! Hope you’ll try this soup–simplicity itself and really good. I served it as a first course to friends last Friday night and followed it with the Lobster and Corn Casserole from Sunday Casseroles! Yum!

  2. Great soup. I was lucky enought to enjoy this soup at Betty’s house in MA. It is wonderful and one that I will make to use up some of our crop this year.

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