Soup Season

I have been so excited for things to cool down a bit so we can get to those yummy delish soups and other comfort foods.  I am also excited to go into the kitchen to cook and have it warm me up instead of roasting me to death.  My sister Melissa made this for Thanksgiving a couple of years ago as a appetizer and I must admit I have never liked tomato soup.  I loved this and have also come to realize that tomato soup when it doesn't come from a can is fantastic!!!  Especially when paired with a grilled cheese sandwich.

Smoky Bacon and Tomato soup
Smoky Bacon and Tomato Soup Ingredients
• smoked bacon, chopped  (about 1 lb)
• 3 garlic cloves, chopped
• 1 onion, chopped
• stalk of celery, chopped
• 6-8 carrots, peeled and chopped
• Salt and freshly ground black pepper
• 1 – 2 quarts chicken stock, divided
• 1/4 teaspoon dry oregano
• 1 28-ounce can crushed tomatoes
• 1/2 teaspoon sugar
• 1 cup heavy cream (optional)
Preparation
Heat a large soup pot over medium-high heat with the chopped bacon, cook until crisp. Remove the crispy bacon from the pot and drain most of the grease.
To the soup pot, add the garlic, onion, celery, carrots and some salt and pepper. Cook, until they start to get tender
Remove the tender veggies from the pot to a blender, add ½ of the bacon, throw in a big splash of the chicken stock, the oregano and the tomatoes and puree until smooth. I usually have to blend half and then the other half.
Return to the pot, place back over medium-high heat and add the remaining chicken stock, sugar, and heavy cream, if you are using it. Bring up to a bubble and simmer
Serve the Smokey Tomato Soup with Grilled Cheese Sandwiches alongside.