Tomato Cream Soup with Bacon (Fire-Roasted)

Fire roasted tomatoes, bacon, sautéed onion, fresh thyme and a little cream combine to make a smooth, flavourful soup that works as first or main course.

6 strips thick-cut bacon, cut into ½" pieces
1 Tbsp. extra-virgin olive oil
1 cup onion, chopped
2 cloves garlic, very finely chopped
1 (28 oz) can fire-roasted tomatoes, with juices (3 cups)
1½ cups chicken or vegetable broth
2 Tbsp. fresh thyme leaves
1 tsp. sea salt
1 tsp. black pepper, freshly ground
2 Tbsp. heavy cream

In a heavy soup pot, fry the bacon until crisp. Transfer to a paper towel-lined plate to drain and set aside. Discard all but 1 Tbsp. of the bacon fat.

Add the olive oil to the pot and heat over medium heat. Add the onion and sauté until soft and translucent, 3-4 minutes. Add the garlic and continue cooking just until fragrant.

Add the fire-roasted tomatoes, chicken broth and thyme. Stir to combine and bring to a simmer. Season to taste with salt and pepper and continue simmering, stirring occasionally, for 20 minutes.

Remove the soup from the heat and purée using a hand-held immersion or conventional blender. Stir in the bacon and cream, ladle into individual bowls and serve immediately.

Serve with a salad and a slices of buttered sourdough bread for an easy dinner.

Makes 2-4 servings.