- 2 strips of bacon (chopped)
- 1 small onion (diced)
- 1-2 carrots (diced)
- 2 celery stalks (diced)
- 2 sprigs fresh thyme (stems removed)
- 5 large basil leaves (chopped)
- 3 garlic cloves (minced)
- 1 28 oz can whole tomatoes with sauce
- 4 cups chicken broth
- ½ cup heavy cream
- Kosher salt and ground pepper to taste
On medium to high heat, cook the bacon until crisp in a medium stock pot or Dutch oven (constantly stirring). Add the onion, carrot, celery, and a dash of kosher salt to the pot and sauté for 5-6 minutes on medium heat, or until the onion is cooked.
Add the thyme, basil and garlic to the pot and sauté for another minute. Pour in the can of tomatoes with the sauce and break up the tomatoes with a wooden spoon.
Add the chicken broth to the pot and bring to a boil. Reduce heat to low and simmer the soup for 25-35 minutes, or until the carrots and celery are fully cooked. Turn off heat and puree soup with an immersion blender until smooth (or let cool slightly and add to a regular blender to puree and return back to pot). Bring pureed soup to a simmer over low to medium heat. Add the heavy cream and stir until combined. Add additional kosher salt and freshly ground pepper to taste.
Pair with a grilled cheese sandwich and/or top off with croutons!