Step 1

In a large dutch oven, melt butter over medium heat.

Step 2

Add onion and cook until beginning to soften, about five minutes.

Step 3

Add bacon and garlic and cook for two minutes

Step 4

Add flour and stir until there is no dry flour remaining and mixture begins to darken.

Step 5

Add chicken broth and diced tomatoes.TIP:  Want to add even more flavor to your soup?  Try substituting fire roasted tomatoes for the called for typical diced tomatoes.

Step 6

Stir until combined.

Step 7

Add thyme, bay leaves, salt and pepper and turn heat to low.

Step 8

Stir to combine and allow soup to simmer for 30 minutes.

Step 9

Remove bay leaves.  Using an immersion blender, puree soup until no large pieces remain.TIP:  Don't have an immersion blender?  Instead, you can transfer your soup in small batches to a blender or food processor and puree to desired texture.  You'll want to insure you don't fill your blender or food processor too full to avoid burning yourself - and making a huge mess!

Step 10

Stir in heavy cream and season with additional salt and pepper, if necessary.