Bacon and Fire Roasted Tomato Soup

Bacon and Fire Roasted Tomato Soup

• 6 strips thick-cut bacon, cut into 1/2-inch pieces
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 2 cloves garlic, very finely chopped
• 1 can (28-ounce) fire-roasted diced tomatoes, undrained (about 3 cups)
• 1-1/2 cups low-sodium chicken (or vegetable) broth
• 2 tablespoons fresh thyme leaves
• Seasoning
• 2 tablespoons heavy cream (or more to taste)

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 tablespoon of the bacon fat.

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

Add the diced tomatoes (pureed), chicken broth and thyme. Stir to combine and bring to a simmer. Finally, add seasoning and continue simmering, stirring occasionally, for 20 minutes.

Lastly, add crumbled bacon and heavy cream.

**You can use milk instead of heavy cream or whipping cream.  You can also substitute the bacon for REAL bacon bits.  To add more nutrition, you can add a handful or two of freshly chopped spinach or kale.**

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