I was in the mood to make soup again after I saw an episode of How to Boil Water with Tyler Florence while I was at work this week. I have a TV in my little dental space and unless my patients say something I keep it on Food Network most of the day, I know, I’m a brat! Tyler and his assistant Jack, were making Tomato soup and Grilled Cheese Sandwiches. It looked so yummy that day, I wanted to go home and make a version of my own.

I really love the bacon I added in this soup. It’s tastes kind of like a BLT minus the lettuce. So delicious and my whole family enjoyed it. Grilled cheese is the perfect combo with this, my boys have learned to be good dippers!

I know this isn’t a low fat soup, but everything is moderation is my motto! Have a great weekend everyone!

Creamy Fire Roasted Tomato and Bacon Soup

12 strips of bacon, cut into ½ inch pieces
1 Cup white onion, finely chopped
3 medium carrots, peeled and chopped
2 stalks celery, chopped
1 serrano pepper, seeded and chopped
4 cloves fresh garlic, minced
¼ Cup flour
3 14 oz cans reduced sodium chicken broth
28 oz can Muir Glen Fire Roasted Diced Tomatoes

10-12 fresh basil leaves with stem

Few pinches of salt to taste
¼ teaspoon fresh ground black pepper
1 Cup half and half or heavy cream

1. Place bacon pieces in a large dutch oven or pot over medium heat. Cook until browned and crisp. Remove bacon with a slotted spoon to a paper towel lined plate.

2. Add onion, carrots, celery and pepper to hot bacon grease. Cook until vegetables are softened, about 5 minutes. Stir in garlic for 1 minutes then stir in flour for another minute.

3. Slowly stir in chicken broth. Add tomatoes, basil leaves, salt, pepper and half of crumbled crisp bacon.

4. Remove basil leaves from soup and carefully transfer soup, in batches, to a blender and blend until smooth. Pour back into pot and stir in heavy cream. Simmer on low for 15 minutes. Top each bowl with remaining crumbled bacon pieces. Enjoy!