Tomato bisque

Ingredients:

• 4 tbsp (60 g) butter
• 1 tbsp. chopped bacon (about 15 g)
• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, crushed
• 5 tbsp. flour
• 5 cups chicken broth, homemade or canned low-sodium
• 1 (800g) can whole peeled tomatoes in their own juice, coarsely chopped (with liquid)
• 3 sprigs of parsley
• 3 sprigs of fresh thyme
• 1 bay leaf
• 1 cup heavy cream
• 1 and 3/4 teaspoons coarse salt

Preparation:

1. In a large saucepan, heat the butter over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Reduce the heat to medium, add the onion, carrot, celery, and garlic, and cook, covered, stirring occasionally, until softened and fragrant, about 8 minutes.
2. Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and, stirring constantly, bring to a boil. Tie the parsley, thyme, and bay leaves into a bundle with kitchen string and add to the pan. Reduce the heat and simmer for 30 minutes. Remove from heat and let cool.
3. Once the soup base has cooled, remove and discard the herb bunch. Transfer the mixture, working in batches, to a blender and puree until smooth. Place a sieve over a large bowl and strain the tomato soup. Return it to the saucepan and reheat over medium heat.
4. Stir in the cream and salt and pepper to taste. Ladle the soup into warm bowls, top with crispy bacon, and serve immediately.