Click on a category to see more recipes in this category
Ingredients
4 Bacon slices
2 Garlic cloves, minced
2 (28 oz) Cans whole tomatoes in juice
1 Cup chicken broth
1 Tablespoon sugar
1/4 Teaspoon black pepper
1/2 Cup heavy cream
1 Tablespoon balsamic vinegar
Instructions
Heat a large, deep pot over medium heat; add bacon and cook until barely crisp, about 5 minutes. Remove bacon and reserve; remove and discard all but 1 tablespoon of the drippings. Add garlic and cook, stirring, over medium heat, 1 minute. Add tomatoes and their juice, breaking up tomato pieces with your hands or a wooden spoon. Add broth, sugar and black pepper; bring to a boil, then reduce heat and simmer 15 minutes with cover ajar.
Puree soup in batches in a blender or food processor and return to pot. Add cream and stir until incorporated and heated through, 2 to 3 minutes. Remove from heat; stir in vinegar. Serve, garnished with crumbled bacon.