Roasted Tomato BLT Soup
In tomato season, a classic BLT is hands-down my favorite sandwich, or possibly one of my favorite foods period. Since I also love soup, it wasnt a big leap to morph them into one dish. All of the traditional BLT elements are in the mix: tomatoes, bacon, lettuce (or arugula here, for a nice peppery note), toast (croutons), and the essential mayonnaise too—dressed up with a little roasted garlic. You can serve this either chilled or hot, weather and mood depending.
In tomato season, a classic BLT is hands-down my favorite sandwich, or possibly one of my favorite foods period. Since I also love soup, it wasnt a big leap to morph them into one dish. All of the traditional BLT elements are in the mix: tomatoes, bacon, lettuce (or arugula here, for a nice peppery note), toast (croutons), and the essential mayonnaise too—dressed up with a little roasted garlic. You can serve this either chilled or hot, weather and mood depending.
- 3 tablespoons olive oil
- 1 pinch kosher salt
- 1 teaspoon kosher salt or to taste
- 1 pinch sugar
- 1 small onion roughly chopped
- 1 teaspoon red wine vinegar or lemon juice
- 1 pinch dried red pepper flakes
- several grinds black pepper
- 2 pounds tomatoes (any ripe red, juicy variety)
- 6 cloves garlic peel left on
- 5 to 6 sprigs fresh oregano
- 2 cups chicken stock or canned low-sodium broth
- 4 tablespoons roughly chopped fresh basil
- 1/4 hellman's or other good-quality mayonnaise
- 3 ounces thick-cut bacon, diced
- day-old baguette or other white or sourdough bre cut in 1/2-inch cubes
- 1 splash olive oil plus more to dress the arugula
- 1 cup baby arugula leaves (or other small lettuce leave
- Carbohydrate 9.1500806045082 g
- Cholesterol 0 mg
- Fat 2.71796437608551 g
- Fiber 1.08830001306534 g
- Protein 1.906255625 g
- Saturated Fat 0.402053750149887 g
- Serving Size 1 1 Serving (402g)
- Sodium 520.472900000022 mg
- Sugar 8.06178059144286 g
- Trans Fat 0.094796875029396 g
- Calories 67 calories
Step-by-step
- Preheat oven to 375° F.
- Halve or quarter tomatoes, depending on size, and scrape out the seeds (no need to be meticulous). Lay cut side down in a baking dish along with the onion and garlic cloves. Scatter the oregano branches around, drizzle everything with the olive oil, and sprinkle with the kosher salt and pepper. Roast for about 45 minutes, basting once or twice with the liquid in the pan, until the tomatoes begin to caramelize and the garlic cloves are soft.
- Remove from the oven and cool for few minutes, then pull off the tomato skins (not completely necessary, but it’s a cinch to do and makes the soup's texture a little nicer). Discard the oregano branches. Squeeze the garlic from its skin onto the baking sheet, holding back 2 cloves to use in the mayonnaise mixture.
- Transfer the roast vegetables and all the accumulated pan juices to a large pot and add the chicken broth, sugar, the red pepper flakes, vinegar, and chopped basil. Bring to a simmer, for around 10 minutes.
- Use an emulsion blender to puree the soup until it’s fairly smooth. Taste for seasoning, and add more salt if necessary.
- Meanwhile, make the roasted garlic mayonnaise. Mash the 2 remaining roasted garlic cloves to a paste. Whisk them into the mayonnaise. If the mixture is too thick to drizzle, whisk in a little water (go easy, it only takes a little).
- Pan-fry the diced bacon until crispy and drain well on a paper towel-lined plate.
- To make the croutons, drizzle the day-old bread with a little olive oil, sprinkle with a pinch of kosher salt, and toss to coat lightly. Spread in a single layer on a baking sheet and toast in a 375° F oven (while the vegetables roast, if you’re a multi-tasking sort) for about 10 minutes or until golden brown, turning once or twice. Set aside.
- Toss arugula (or lettuce) leaves with a drop of olive oil—just enough to add a hint of shine.
- Serve the soup chilled, room temperature, or hot, topped with a drizzle of the garlic mayonnaise, a small mound of arugula, and a scattering of croutons and bacon bits.
My Roasted Tomato BLT Soup Adventure: A Culinary Journey
As a busy working mom, finding time for elaborate cooking can be a challenge. But that doesn't mean I have to compromise on delicious, wholesome meals. This Roasted Tomato BLT Soup is my answer to quick, satisfying, and surprisingly elegant cuisine. It's a testament to how simple ingredients, transformed with a bit of care, can result in an unforgettable flavor experience.
The inspiration struck during a particularly hectic week. I was craving the classic BLT sandwich – that perfect combination of juicy tomatoes, crispy bacon, and fresh lettuce. But the thought of preparing individual sandwiches seemed like a monumental task. That's when the idea hit me: why not combine all the elements into a comforting soup? The result surpassed all my expectations. It's a hearty yet surprisingly light soup, perfect for a quick lunch or a comforting dinner.
The beauty of this recipe lies in its versatility. The roasting process intensifies the sweetness of the tomatoes, creating a rich, complex flavor base. The addition of bacon adds a smoky saltiness that beautifully complements the sweetness, while the arugula provides a pleasant peppery bite. The garlic-infused mayonnaise adds a creamy richness, binding all the flavors together. I love that I can tailor this soup to my mood – chilled on a hot summer day or steaming warm on a chilly evening.
Making Memories in the Kitchen:
The process of making this soup is as enjoyable as eating it. The aroma of roasting tomatoes and bacon fills the kitchen with a warm, inviting fragrance. It's a sensory experience that reminds me of home, of family meals shared around a table, of moments of simple joy and connection. This recipe isn't just about the food; it's about creating memories in the kitchen, about slowing down and appreciating the process of creating something delicious and nourishing. It's a recipe I've shared with friends and family, and it's always been met with enthusiastic approval. It's become a staple in my culinary repertoire, a reminder that even amidst the chaos of daily life, there's always time for a little bit of culinary magic.
Beyond the Bowl:
This soup is more than just a meal; it's a statement about mindful eating and the importance of using quality ingredients. I believe that good food should be both satisfying and healthy, and this recipe embodies that philosophy perfectly. The vibrant colors alone are a feast for the eyes, and each spoonful is a delightful explosion of texture and flavor.
I often find myself adapting the recipe based on what's available and in season. Sometimes I substitute spinach for arugula, or use different types of bread for the croutons. The possibilities are truly endless! This recipe has become a canvas for my culinary creativity, a testament to the power of simple ingredients and a little bit of imagination. I encourage you to experiment with your own variations and create a Roasted Tomato BLT Soup that truly reflects your individual style and preferences.
So, gather your ingredients, put on some music, and enjoy the journey of creating this wonderful soup. It's more than just a recipe; it's an invitation to savor the simple pleasures of life, one delicious spoonful at a time.
A Few Tips for Success:
- Use ripe, flavorful tomatoes for the best results.
- Don't be afraid to experiment with different types of lettuce or herbs.
- Make extra croutons – they're delicious on their own!
- Serve chilled, room temperature, or hot – whatever suits your mood.
Enjoy!
