Bacon Lettuce and Tomato Soup


Makes about 8 cups


2 tablespoons Chef Paul Prudhomme's Barbecue Magic®
1 teaspoon caraway seeds
1 teaspoon Chef Paul Prudhomme's Ground Dried Magic Chili: Árbol (Hot)
½ teaspoon Chef Paul Prudhomme's Ground Dried Magic Chile: Ancho (Medium)
½ pound bacon, diced
2 cups onions, diced
1 cup green bell peppers, diced
1 cup red bell peppers, diced
1 cup yellow bell peppers, diced
4 cups tomatoes, chopped
2 cups unsalted chicken stock
1 cup heavy cream
2 cups lettuce, green leaf, chopped
12 ounces cheddar, sharp, grated

How To Prepare

Combine the first 4 ingredients to make the Seasoning Mix.

Render the bacon in a 5-quart pot over high heat until it is browned, about 8 minutes, then add the onions, bell peppers, and 2 tablespoons of the Seasoning Mix. Cook, stirring frequently, until the vegetables wilt and start to brown, about 12 minutes. Add the tomatoes and the remaining Seasoning Mix and cook, stirring frequently, for 10 minutes, then add the stock. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Stir in the heavy cream and lettuce. Increase the heat to high and return the soup to a boil. Stir in the cheese, remove from the heat, and serve immediately.

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