Ingredients
4 tbsp unsalted butter
1 slice bacon, finely chopped
1 Spanish onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, chopped
5 tbsp flour
½ cup low-sodium chicken broth
28 oz whole tomatoes, peeled
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
1 cup heavy cream, may use half and half or whole milk
¾ tsp kosher salt, may use low-sodium salt
freshly ground black pepper, to taste
Preparation
Heat butter in large soup pot over medium heat.
Add the bacon and cook for about 1 minute until crisp.
Remove bacon to a paper towel-lined plate and set aside.
Lower to medium heat and add onion, celery, carrots, and garlic. Cook, stirring occasionally, about 8 minutes until soft.
Stir in the flour and cook, stirring for 3 minutes.
Pour in the chicken broth and crush the tomatoes through your fingers into the pan.
Bring to a boil, whisking constantly.
Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen string and add to the pot.
Lower the heat and simmer for 20 minutes.
Remove from heat and let cool.
Remove and discard the herb bundle.
Working in bathes, transfer the cooled mixture to a blender and puree until smooth.
Return puree to the pot and reheat over medium heat
Whisk in the cream, salt, and pepper to taste.
Serve immediately.
