Tomato Bisque

Ingredients

• 4 tablespoons unsalted butter
• 2 strips of bacon minced
• 1 Spanish onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 5 tablespoons all-purpose flour
• 5 cups chicken broth, homemade or low-sodium canned
• 1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
• 1.5 teaspoon dried parsley
• 1.5 teaspoons dried thyme
• 1 bay leaf
• 1 cup heavy cream (optional for lighter options)
• 1 3/4 teaspoon kosher salt
• Freshly ground black pepper

Preparation

1. Heat the butter in a large soup pot over medium-high heat. 
2. 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. 
3. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
4. Stir in the flour and cook, stirring, for 3 minutes. 
5. Pour in the broth and tomatoes and bring to a boil while whisking constantly. 
6. Add parsley sprigs, thyme, and bay leaf.
7. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
8. When the soup base is cool, remove and discard the bay leaf.
9. Blend with immersion blender or if unavailable, 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 the puree to the pot and reheat over medium heat.
10. Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.

Adapted from Food Network: http://www.foodnetwork.com/recipes/food-network-kitchens/tomato-bisque-recipe/index.html