original recipe here from Picky Palate
12 strips of bacon, cut into ½ inch pieces
1 Cup white onion, finely chopped
3 medium carrots, peeled and chopped
2 stalks celery, chopped
1 serrano pepper, seeded and chopped
4 cloves fresh garlic, minced
¼ Cup flour
3 14 oz cans reduced sodium chicken broth
28 oz can Muir Glen Fire Roasted Diced Tomatoes
10-12 fresh basil leaves with stem
Few pinches of salt to taste
¼ teaspoon fresh ground black pepper
1 Cup half and half or heavy cream
Place bacon pieces in a large dutch oven or pot over medium heat. Cook until browned and crisp. Remove bacon with a slotted spoon to a paper towel lined plate. Add onion, carrots, celery and pepper to hot bacon grease. Cook until vegetables are softened, about 5 minutes. Stir in garlic for 1 minutes then stir in flour for another minute. Slowly stir in chicken broth. Add tomatoes, basil leaves, salt, pepper and half of crumbled crisp bacon. Remove basil leaves from soup and carefully transfer soup, in batches, to a blender and blend until smooth. Pour back into pot and stir in heavy cream. Simmer on low for 15 minutes. Top each bowl with remaining crumbled bacon pieces.
*This was great! Just a note, definitely wear gloves when choping the pepper. Oh, I didn't and everytime I tasted something from hand to mouth, I thought my mouth would light on fire! The soup itself wasn't hot, our 3 year old at ie no problem, but that pepper remaining on my hands was!