BLT Soup + Avocado = BLAT Soup

Funny enough, I still haven’t made that BLT sandwich.

For the past two months, I’ve had the strangest craving: a BLT. Odd, because I usually abhor bacon and have a sworn vendetta against mayonnaise. Yet here I was, dreaming of a sandwich I don’t even like.

Then fate intervened—someone (my mother-in-law) handed me a gift of glorious, home-grown, sun-warmed tomatoes. Clearly, the universe was taunting me. So instead of giving in to the sandwich, I went rogue and made BLAT soup (that’s BLT + avocado).

Picture this: a fresh tomato base loaded with creamy avocado, crunchy sourdough croutons, crisp romaine, and yes, actual crispy bacon. Against all odds, it was ridiculously good.

And still… no BLT sandwich. The craving lives on.

 

So, while the classic BLT sandwich still hasn’t made its debut in my kitchen, this soup more than scratched the itch. It’s fresh, hearty, and just quirky enough to make me wonder why BLAT soup isn’t already a thing. Maybe the sandwich can wait a little longer—at least until the next tomato delivery.

BLT Soup + Avocado = BLAT Soup

1 tsp. butter
1 tsp. olive oil
4 giant homegrown tomatoes, super ripe, roughly chopped
1 small shallot, minced
kosher salt and pepper
1 cup beef bone broth
1 Tbs. all-purpose flour
1 fresh, ripe avocado, diced
1 cup romaine lettuce, chopped
1 cup homemade sourdough croutons (fresh sourdough, diced, tossed with olive oil, and broiled until crispy)
3 Tbs. crispy diced bacon

In a large Dutch oven, heat the butter and olive oil.

Add the chopped tomatoes and shallots and sauté until the shallots are translucent and the tomatoes have broken down.

Season with salt and pepper.

Use an immersion blender and puree until smooth, adding the flour to thicken.

In the meantime, prepare the homemade sourdough croutons in the oven (broiling with olive oil), chop the avocado and lettuce, as well as the bacon.

To serve, fill bowls with the pureed tomato soup and pile with all the fixings!