Bacon and Tomato Soup

• 16 ounces tomatoes, canned, crushed or fresh crushed
• 4 ounces bacon diced
• 1 large onions finely chopped
• 1 tablespoon flour, all-purpose
• 1 teaspoon beef bouillon granules or one cube
• 2 teaspoons sugar
• 1 teaspoon paprika
• 1 x black pepper to taste
• 2 ounces light cream (half&half)
• 1 x basil for garnish

1. In a medium saucepan, fry the bacon and onions until the bacon is crispy and onions are translucent.
2. Add the flour and cook stirring for two minutes making a roux.
3. Add the beef bouillon granules, sugar, tomatoes and paprika.
4. Bring to boil then lower the heat, cover and simmer for 1 1/2 hours, stirring occasionally.
5. Remove from heat, add the cream and black pepper to taste.
6. Divide into 4 bowls, top with basil as a garnish if desired.
7. Perfect to warm the belly on a cold winter day.
8. Serve with goat cheese crostini and salad to make a complete meal.

tomatoes, bacon, onions, flour, beef bouillon granules, sugar, paprika, black pepper, light cream, basil

Taken from recipeland.com/recipe/v/bacon-tomato-soup-50053 (may not work)