Stirring it up with Stacey; Tomato Soup with Bacon
4 tablespoons unsalted butter
3-4 slices bacon, finely chopped
1 Spanish onion, chopped
2 carrots, chopped
2 stalks celery, chopped
4 cloves garlic, finely chopped
5 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 (28-ounce) can diced tomatoes
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream or low fat milk
Salt and Pepper to taste
Heat the butter in a large soup pot over medium-high heat. Add the
bacon and cook, stirring, until crisp and most of the fat has rendered,
about 1 minute. Using a slotted spoon, transfer the bacon to a paper
towel-lined plate and set aside. Lower the heat to medium, add the
onion, carrots, celery, and garlic and cook, covered, stirring
occasionally, until soft, about 8 minutes.
Stir in the flour and cook, stirring, for 3 minutes. Pour in the
broth and add tomatoes. Bring to a boil Add herbs to the pot. Lower the
heat and simmer for 20 minutes. Crumble bacon and add back into soup.
Remove from the heat and let cool.
Remove and discard the herbs. Working in batches, transfer the
mixture to a blender and puree until smooth. Return the puree to the pot
and reheat over medium heat.
Whisk in the heavy cream, salt, and pepper, to taste. Divide among warm soup bowls and serve immediately.
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