Ingredients:
4 TBSP unsalted butter
1 TBSP minced bacon (1/2 oz)
1 Spanish onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
5 TBSP all-purpose flour
5 cups chicken broth
1 (28 oz) can whole, peeled tomatoes (with
liquid, roughly chopped
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 3/4 TS kosher salt
Freshly ground black pepper
Directions:
- 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 and fragrant,
about 8 minutes. - Stir in the flour and cook, stirring, for 3 minutes. Pour
in broth and tomatoes and bring to a boil while
whisking constantly. Tie the parsley sprigs, thyme,
and bay leaf together with a piece of kitchen twine
and add to the pot. Lower the heat and simmer for 30
minutes. Remove from the heat and allow to cool. - When the soup base is cool, remove and discard the
herb bundle. Working in batches, transfer the mixture
to a blender and puree until smooth. using a sieve
over a large bowl, strain the tomato puree. Return to
the pot and reheat over medium heat. - Whisk heavy cream and salt into soup and season
with pepper to taste. Serve immediately.