BLT Cream of Tomato Soup
BLT Cream of Tomato Soup
Ingredients
- 1 shallot, chopped
- 1 clove garlic, chopped
- 3 tablespoons (45 ml) butter
- 3 tablespoons (45 ml) unbleached all-purpose flour
- 1 can 28 oz (796 ml) plum tomatoes
- 1 cup (250 ml) chicken broth
- 1 tablespoon (15 ml) honey
- Salt and pepper
- 1 1/2 cups (375 ml) homemade croutons
- 1 1/2 cups (375 ml) thinly sliced iceberg or romaine lettuce
- 3/4 cup (180 ml) shaved Parmigiano-Reggiano cheese
- 4 slices cooked bacon, cut into pieces
Instructions
- In a saucepan, soften the shallot and garlic in the butter. Season with salt and pepper. Sprinkle with the flour and cook for 30 seconds. Add the tomatoes, broth, and honey. Bring to a boil while stirring and simmer for about 10 minutes.
- In a blender, purée the soup until smooth. Adjust the seasoning.
BLT Cream of Tomato Soup