Prep Time: 45 minutes

Cook Time: 30 minutes

Servings: 4, Makes about 1 ½  quarts

Source: The Culinary Vegetable Institute at The Chef’s Garden

• In a large saucepan, cook the bacon over medium heat, stirring occasionally, until lightly browned and the fat is partially rendered, about 12 minutes.
• Add the onions and garlic and cook until translucent, about 8 minutes.
• Sprinkle the flour over the onions and cook, stirring to incorporate, for 2 minutes; reduce the heat if the flour starts to brown.
• Add the tomatoes, chicken stock, black pepper, bay leaves, thyme springs, heavy cream, and salt.
• Bring to a boil over high heat, then reduce to a gentle simmer over medium low. Simmer for 30 minutes to allow the flavors to meld.
• Remove the bay leaves and thyme and let the soup cool to warm.
• Working in batches, ladle the soup into a blender and puree until smooth. (Alternatively, you can use an immersion blender.)
• Strain the soup through a fine mesh strainer into a clean saucepan. Reheat if desired and serve.
• The soup can be refrigerated in an airtight container overnight or frozen for up to 2 months.