BLT Soup with Sourdough Croutons and Arugula Pesto

Don’t let the name fool you. This is NOT a Bacon-Lettuce-Tomato Soup. The BLT stand for Bacon Lardoon Tomato. This wonderful Tomato Soup hails from Trio Restaurant in Jackson Wyoming and is considered to be a favorite recipe from the Cowboy State.

Don’t let the Cowboy State fool you either. There’s the cattle-country of Wyoming, the great outdoors of Yellowstone, and then there’s the Five-Star attraction of Jackson Hole and the quaint town of Jackson. If you were to visit Trio’s, a bowl of their Bacon-Infused Tomato Soup would set you back a pretty penny.

The first time I came across the recipe for Bacon Lardoon Tomato Soup, it scared me. Sourdough croutons and Arugula Pesto. Wow, fancy stuff. I put the recipe on the back burner. Sure, I wanted to make the soup, but it seemed so complicated, so out of my league. Five-Star stuff if you will.

Finally, I made up my mind to conquer my fears. I had made several batches of Tomato Puree using our home-grown tomatoes. They were sealed up tight in the freezer, waiting for a cool night when the taste of summer tomatoes would warm us to our toes. My original plan was to create a lovely, simple Tomato Bisque. But the idea of Arugula Pesto all bright and green and beautiful kept haunting me.

I am here to tell you, while the recipe might seem complicated, it is so easy! Approach it in steps. Make the croutons, and seal them in an air-tight container. You could make the croutons in the morning or a few days ahead, whatever works best. The pesto can also be made in advance. That just leaves the soup, which is super easy and frying up some bacon.

My guys loved the soup. I loved the presentation – so pretty and professional. Yeah, I’m feeling rather proud at the moment. While I used my home-made tomato puree, any good puree will work. With all that smokey bacon and sourdough bread and pesto on top, this soup is a meal in itself.

BLT Soup with Sourdough Croutons and Arugula Pesto
Sourdough Croutons
5 slices Sourdough Bread
1 tablespoon Butter
2 tablespoons Olive Oil
Sea Salt to taste
Black Pepper to taste

To Prepare the Croutons
Heat oven to 375 degrees.

Cut bread into cubes as desired and set aside. Melt butter and mix with the olive oil in a large bowl. Add the bread cubes, salt and pepper. Gently toss until the bread cubes are coated.

Spread bread cubes out on a rimmed baking sheet and place into the heated oven for 8 minutes or until golden brown. About mid-way through, give the pan a good shake and check the croutons.

Remove from the oven and set aside. Croutons can be made in advance. Place in an air-tight container and store until ready to use.

Arugula Pesto
1 tablespoon Pine Nuts, toasted
1/2 cup Arugula
1/2 cup Spinach
1/2 cup Olive Oil
1/2 cup Parmesan Cheese
Kosher Salt to taste
White Pepper to taste

To Prepare Pesto
Lightly toast pine nuts in a dry skillet over medium heat for about 5 minutes, shaking pan often.

Combine the arugula, spinach, olive oil, cheese, nuts, salt and pepper in a blender or food processor. Puree until smooth. Set aside until ready to use.

The Soup
3/4 cup White Onion
2 Celery Ribs
2 medium Carrots
1 tablespoon Roasted Minced Garlic, from a jar
1 1/2 tablespoons Olive Oil
2 tablespoons Butter
1 can Petite Diced Tomatoes
4 cups Tomato Puree
2 cups Chicken Stock
1 tablespoon Tomato Paste, form a tube
Kosher Salt to taste
Black Pepper to taste

To Prepare the Soup
Finely mince the onion and celery ribs. Set aside. Peel and finely dice the carrots. Set aside.

In a large stockpot, heat the oil and butter until foaming over medium heat.  Add the vegetables to the stockpot and cook over medium heat until translucent.

Stir in the diced tomatoes, tomato puree and chicken stock. Bring just to the point of bubbling. Cover, lower to a simmer and let everything come together in the pot for an hour or more. The longer it simmers, the deeper the flavors.

Remove from the heat, season with salt and pepper to taste. Puree with a hand-held blender.

Bacon Lardoons
1/2 lb Bacon

To Make Bacon Lardoons
Dice the bacon into small pieces. Heat a heavy-bottomed skillet over medium heat. Cook the diced bacon until all the fat has been rendered off and the bacon is crisp.

Drain on paper towels and set aside until ready to use.

To serve, ladle the soup into bowl. Garnish with croutons, bacon and pesto.