4 slices bacon, diced
2 carrots, finely chopped
1/2 yellow onion, finely chopped
4 cloves garlic, minced
2 tbsp tomato paste
1 tablespoon flour
4 cups chicken broth
1 tsp dried thyme
1 bay leaf
28 oz can whole tomatoes
cream, greek yogurt or something similar
parsley, for garnish
In a large soup pot over medium heat, fry the bacon until it starts to get crispy and browned, about 10 minutes.
Add the carrots, onion, and garlic and saute for about 10 minutes until the vegetables are tender.
Add the tomato paste and stir for a few minutes.
Add the flour and stir for a minute.
Pour the tomatoes and their juice into the pot.
Add the broth, thyme and bay leaf.
Simmer for 30 minutes.
Puree with an emulsifier until smooth.
Add as much or as little cream (or whatever you like) to thicken up the soup.
Top with parsley and a dollop of cream and serve.
Add cream if you want.