Tomato Bisque

4 Tablespoons unsalted butter (fake is ok)
1 Tablespoon minced bacon (not for Beth)
1 Spanish onion chopped
1 carrot chopped
1 stalk celery, chopped
4 cloves garlic, minced
5 Tablespoons all-purpose flour
5 cups chicken (vegetable) broth
1 28 ounce can of whole, peeled tomatoes with liquid roughly chopped
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 ¾ teaspoon kosher salt
Freshly ground pepper

Heat butter and if using add bacon until crisp. Remove bacon and drain on paper towel. Add the onion, carrots, celery, garlic and cook until soft about 8 minutes.

Stir in the flour and cook stirring for 3 minutes. Pour in broth and tomatoes bring to boil while whisking constantly. Tie fresh parsley, thyme, bay leaf with twine and add to pot. (we use dried spices and just add them into the tomato mixture) Simmer for 30 minutes. Remove and let cool.

Fyi – I add hot pepper flakes.

When soup is cooked, remove herb bundle if using. BE sure to REMOVE BAY LEAF. Working in batches pour mixture into blender. We often only blend about ½ of the mixture and leave some chunky. Return the puree to pot and reheat.
Whisk in the heavy cream and salt and pepper to taste. Try not to boil the cream. Just bring to heat. Serve immediately.