Creamy Tomato Soup with Bacon-Green Onion Croutons

Ingredients

For the soup:

• 3 tablespoons butter
• 1 cup diced yellow onion
• ½ cup shredded carrots
• ½ cup diced celery
• 1 teaspoon dried basil leaves
• 1 can (28 ounces) diced tomatoes (with juices)
• 1 can (15 ounces) low-sodium chicken or vegetable broth
• 1 tablespoon honey
• ½ cup AE Heavy Whipping Cream
• Salt & pepper to taste

For the croutons:

• 3 slices bacon, chopped
• 1 cup torn bread cubes
• 1 teaspoon olive oil
• 2 green onions, thinly sliced
• 1 tablespoon grated Parmesan cheese

Directions

For the soup, melt the butter over medium-high heat in a large soup pot. Add the onion, carrots, celery and basil; sauté until vegetables are tender, about 8 minutes, stirring often to prevent browning. Add the tomatoes and juices, broth and honey; bring soup to a simmer and cook gently for 10 minutes.

Carefully purée the soup in batches in a blender until smooth (or use a hand-held immersion blender; the soup will be slightly chunkier). Finish with cream, salt and pepper, then serve in bowls topped with Bacon-Green Onion Croutons.

For the croutons, cook the bacon until crisp in a large nonstick skillet over medium-high heat while the soup simmers. Transfer the bacon pieces to a paper towel-lined plate to drain. Add the bread cubes and olive oil to the skillet and toast in the bacon drippings until golden and crisp, about 8 minutes, stirring often. Transfer the croutons to a bowl, add the bacon, green onions and Parmesan. Toss to coat.

Makes 5 1/2 cups