Creamy Tomato & Bacon Soup
6 slices cooked bacon (crumbled for topping)
1/2 cup onion dice onion
3 large garlic cloves minced
1 Tablespoon butter
1 Tablespoon bacon grease (left over from cooking your bacon)
1 teaspoon black pepper
1 teaspoon garlic salt
3 14 oz cans of diced or crushed tomatoes
2 cups chicken broth
1 teaspoon fresh basil (or frozen)
3/4 cup heavy cream
cheddar shredded for topping
Saute onions, garlic, butter, pepper, and garlic salt and bacon grease until the onions and garlic are soft. Then add the tomatoes and broth to the pot and cook just below a boil for about 25 minutes.
Then add the cream and basil until warmed through and blend the soup in batches in a blender or use a submersion blender until it is nice and smooth. Then top with cheddar cheese and crumbled bacon.