Notes: So easy and delicious. I made this for the kids but all the adults go crazy for it too. I reduced the heavy cream down to 3/4 cup from 1 cup.  Delicious with toasted bread on the side.

Servings: 8-10 | Prep Time: 15 minutes

Ingredients:

• 4 TBSP butter
• 1 small/ medium onion, diced
• 2 slices bacon, diced
• 2 tsp minced garlic
• 5 TBSP Whole Wheat flour (I like King Arthur)
• 5 cups chicken stock (I make my own and freeze it)
• 1 – 28oz can whole peeled tomatoes with their juice.
• 1 tsp parsley flakes
• 1 tsp ground thyme or regular thyme leaves
• 1-2 bay leaves
• 3/4 to 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp pepper

Directions:

1. Heat butter in a large soup pot over medium high heat.
2. Add diced onion and cook for 5-6 minutes or until it begins to get soft.
3. Add the bacon and the garlic and stir for another minute or two.
4. Add the flour and stir quickly for 2 to 3 minutes.
5. Pour in broth (I put mine in frozen, in small chunks) and tomatoes, and bring to a boil while whisking.
6. Throw in bay leaves, parsley and thyme and simmer on low for 30 minutes.
7. Remove herbs and puree soup with an immersion blender.
8. Stir in heavy cream and salt and pepper.