The perfect companion to a grilled cheese.
Ingredients
| Butter | 4 Tbsp |
| Bacon (minced) | 1 Tbsp |
| Yellow Onion (chopped) | 1 medium |
| Celery (chopped) | 1 rib |
| Carrot (chopped) | 2 Tbsp |
| Garlic (minced) | 4 cloves |
| Flour | 5 Tbsp |
| Chicken Broth | 5 Cups |
| Chopped Tomatoes | 1 28 oz can |
| Parsley | 1 Tbsp |
| Thyme | 1 tsp |
| Bay Leaf | 1 small |
| Heavy Cream | 1 Cup |
| Salt | 1 3/4 tsp |
| Pepper | 1/2 tsp |
Directions
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In a large soup pot, cook bacon until crispy. Remove bacon but leave oils in pot. Set bacon crumbs aside.
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Add butter, onion, celery, carrot, and garlic to the pot. Cook on medium heat until carrots are soft, about 8 minutes
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Stir in flour and cook for 3 minutes.
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Add chicken broth, tomatoes with juice, parsley, thyme, and bay leaf. Bring to a boil.
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Reduce heat and simmer for 30 minutes, stirring occasionally.
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Remove bay leaf.
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Use an immersion blender to puree soup.
✦If you don't have an immersion blender, wait until the soup cools and use a normal blender.
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Whisk in the cream, salt, and pepper.
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Reheat.
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Serve with bacon crumbles garnish.