Creamy Garlic Tomato Soup

I got the majority of this recipe from the Food Network. I've tweaked it a little to make it my own. I use a large saucepot to cook everything in and a blender to puree the soup until creamy.



Prep Time: 20 minutes
Total Time: 1 Hour
Yields: 8-10 servings

4 TBs butter
1 slice finely chopped bacon
1 chopped onion
2 chopped carrots
1 chopped celery stalk
5 cloves finely chopped garlic
5 TBs all purpose flour
4 1/2 cups chicken broth
1 28 ounce can whole peeled tomatoes
1 cup heavy cream (or milk)
1 3/4 tsp kosher salt
fresh ground pepper to taste

Melt the butter in a large sauce pot on medium/medium-high heat. Add bacon and cook, stirring until crisp and most of the fat has rendered (about 1 minute). Using a slotted spoon, remove the bacon onto a paper toweled plate and set aside for later. Lower the heat to medium, add onions, carrots, celery and garlic and cook covered, stirring occasionally until tender and fragrant (about 8 minutes).

Stir in the flour and cook for about 1 minute. Pour in the chicken broth and crush the tomatoes through your fingers into the pot. Add leftover tomato liquid from can. Bring to a boil while whisking constantly. Lower the heat and simmer uncovered for 20 minutes.

Remove from heat and let mixture cool down a little. Working in batches, transfer the mixture into the blender and puree until creamy smooth. Return the puree to the pot and reheat over medium heat. Whisk in the heavy cream (or milk), salt and pepper to taste.

Serve with desired toppings: sour cream, bacon from earlier, oyster crackers, mozzarella, etc...