BLT Soup

For the soup, heat the olive oil and butter over medium heat in a 5-quart Dutch oven. Once the butter has melted, add the onion, celery and carrots. Cook until translucent, about 8-10 minutes. Add the garlic and cook for another 2 minutes. Carefully add the tomatoes, chicken stock, basil, thyme and oregano. Season with salt and pepper. Bring the soup to a boil then lower the heat to a simmer. Cover and simmer for 40-45 minutes.

Transfer the mixture (in batches) to a blender and blend until completely smooth. Transfer the soup back to the Dutch oven and turn the heat on low. Gently stir in the heavy cream and cook for another 20-25 minutes uncovered. Adjust seasoning to taste and keep warm until ready to serve.

For the croutons, preheat your oven to 400 F and line a baking sheet with foil. In a large bowl, combine the butter, olive oil, bread cubes and a dash of salt and pepper. Toss together and then pour onto your prepared baking sheet. Transfer the sheet to the hot oven and cook until slightly brown and crispy, about 10-12 minutes. Remove from oven and set aside to cool until you are ready to serve.

For the bacon, heat a non-stick, heavy-bottomed skillet over medium heat. Once hot, add the bacon and cook until all the fat has rendered and the bacon is crisp, about 10-12 minutes. Remove from heat and transfer to a paper-towel line plate to drain any excess fat. Crumble when cooled.

For the pesto, combine the arugula, spinach, basil, Parmesan cheese, pine nuts and a dash of salt and pepper in a blender. Begin to blend at a low speed, and slowly drizzle in your olive oil until you reach the consistency you desire. For the soup, it should be of a thicker consistency, so that it rests on top.

Serve the soup hot, and top with the croutons, bacon and pesto. Enjoy!