Cream Of Tomato Soup

• 4 slices thick-cut bacon, finely chopped
• 2 tbsp. unsalted butter
• 4 cloves garlic, finely chopped
• 1 medium yellow onion, finely chopped
• 1 medium carrot, finely chopped
• 3 tbsp. tomato paste
• 1 tbsp. flour
• 4 cups chicken stock
• 2 sprigs thyme
• 1 bay leaf
• 1 (15-oz.) can whole, peeled tomatoes in juice, crushed by hand
• 1/4 cup heavy cream
• Kosher salt and freshly ground black pepper, to taste
• Creme fraiche, croutons, and finely chopped chives, to garnish

1. Heat bacon in a 4-qt. saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 minutes. Add butter, and increase temperature to medium-high; add garlic, onion, and carrot, and cook, stirring, until soft, about 10 minutes. Add tomato paste, and cook, stirring, until lightly caramelized, about 3 minutes. Add flour, and cook, stirring until smooth, about 2 minutes more. Add stock, thyme, bay leaf, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 30 minutes. Remove from heat, and puree; return to saucepan, and stir in cream. Season with salt and pepper. Divide among bowls; dollop with creme fraiche, and sprinkle with croutons and chives.

bacon, unsalted butter, garlic, yellow onion, carrot, tomato paste, flour, chicken stock, thyme, bay leaf, tomatoes, ubc, kosher salt, crueme fraueeche

Taken from www.epicurious.com/recipes/member/views/cream-of-tomato-soup-51283441 (may not work)