Best 2 Bacon And Egg Soup Recipes

When the craving for comfort food strikes, few dishes can satisfy quite like a warm and savory bowl of bacon and egg soup. This classic soup is a delightful blend of crispy bacon, velvety eggs, and a rich broth that's sure to warm your soul. Whether you're looking for a hearty breakfast, a quick lunch, or a comforting dinner, this soup is a versatile dish that can be enjoyed at any time of day. With just a few simple ingredients and easy-to-follow steps, you can create a delicious and satisfying meal that's perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

BACON-AND-EGG SOUP

Bacon-and-Egg Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 pound slab or thick-cut bacon, cut into 1/4-inch cubes
4 slices rustic Italian bread, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 cloves garlic, smashed
3 cups low-sodium chicken broth
1 1/4 cups grated parmesan cheese, plus 1 small piece rind
4 tablespoons torn fresh parsley
4 large eggs

Steps:

Preheat the oven to 375. Cook the bacon in a medium pot over medium heat until crisp, about 7 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, then discard all but 2 tablespoons drippings from the pot. While the bacon cooks, toss the bread cubes with the olive oil on a baking sheet and season with salt and pepper. Bake until golden and crisp, about 8 minutes.
Add the garlic to the bacon drippings and cook until slightly golden, 1 to 2 minutes. Add the broth, 1 1/2 cups water, the parmesan rind and 2 tablespoons parsley; season with salt and pepper. Cover and bring to a boil, then reduce to a simmer and cook 10 minutes.
Adjust the heat so the broth is barely boiling. One at a time, crack each egg into a small bowl and gently slip into the broth. Poach until just set, about 2 minutes. Transfer the eggs with a slotted spoon to individual soup bowls. Stir 1 cup parmesan and the remaining 2 tablespoons parsley into the broth and season with salt and pepper. Ladle the broth into the bowls and top with the croutons, bacon and the remaining 1/4 cup parmesan.

Nutrition Facts : Calories 555, Fat 40 grams, SaturatedFat 15 grams, Cholesterol 275 milligrams, Sodium 1374 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 29 grams

BREAKFAST SOUP AKA BACON AND EGG SOUP

Breakfast Soup Aka Bacon and Egg Soup image

This is the soup I came up with when my son issued me a challenge! He and my husband, his Dad, play golf very early in the morning....even through the winter, unless there is snow on the ground. One morning, he asked if I could come up with a breakfast soup for their next excursion. It turned out so well, we've had it numerous times since.

Provided by NoSpringChicken

Categories Breakfast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

3/4-1 lb bacon, cut crosswise into 1/2 inch pieces
4 tablespoons bacon drippings
5 tablespoons flour
9 -10 cups water
8 chicken bouillon cubes
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 teaspoon salt (depending upon the saltiness of the bouillon)
2 medium russet potatoes, peeled and grated
1/2 teaspoon instant onion flakes
4 eggs, well beaten
1/8 teaspoon freshly grated nutmeg
2 tablespoons dried parsley flakes
3 tablespoons grated parmesan cheese
italian style breadstick (optional)

Steps:

In Dutch oven, cook bacon until crisp, stirring occasionally to keep pieces separate.
Remove and drain bacon; keep warm.
Discard all but 4 tablespoons of the drippings.
Over medium heat, stir the flour into the drippings, blending well.
Cook roux over medium heat for two minutes, stirring constantly.
Add water, bouillon cubes (or substitute 9-10 cups ready made chicken bouillon) both kinds of pepper and salt (if using).
Heat to boiling, stirring frequently, until slightly thickened and bouillon cubes are dissolved.
Add freshly grated potatoes and instant onion; simmer for ten minutes.
In bowl, mix eggs, nutmeg, parsley and Parmesan cheese.
Stir into simmering soup and continue stirring constantly for three minutes.
Eggs will separate into "rags"--just like the classic Italian Straciatella Soup.
Stir in the reserved bacon pieces and serve immediately with Italian style breadsticks, which are optional.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your soup.
Don't overcrowd the pot: If you add too much bacon or eggs, the soup will be too thick and heavy.
Cook the bacon until it is crispy: This will give the soup a smoky, bacon flavor.
Use a good quality broth: Chicken or vegetable broth will work well in this soup.
Season the soup to taste: Add salt, pepper, and other seasonings to taste.
Serve the soup hot: This soup is best served hot, with a side of bread or crackers.

Conclusion:

Bacon and egg soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover bacon and eggs. With its simple ingredients and quick preparation time, this soup is sure to become a family favorite.