Step 1

Cut the bacon into 1 ½ inch pieces and cook them in a soup pot over medium heat until they're nearly crispy. If there is more than 2 tablespoons of oil in the pot after cooking the bacon, remove some of it.

Step 2

Raise the heat to medium-high then add the onion and celery to the pot with the bacon and cook until the onion is translucent, about 3 minutes.

Step 3

Add the stewed tomatoes, chicken stock, tomato paste, Better than Boullion, and sugar to the pot and bring it to a simmer. Lower the heat and let it simmer for 5 minutes, covering the pot slightly if it splatters.

Step 4

Remove the pot from the heat and stir in the cream. Season the soup generously with salt and pepper.