Best Creamy Tomato Soup

Directions

Heat the butter and olive oil in a large soup pot over medium-high heat.

Add the bacon and cook, stirring, until crisp and most of the fat has rendered, 1 to 2 minutes.

Using a slotted spoon, transfer the bacon onto a paper towel-lined plate and set aside.

Lower the heat to medium, stir in the onion, carrots, celery, and garlic and cook, covered, stirring often, until soft and fragrant, 7 to 9 minutes.

Add flour and cook, stirring, for about 2 minutes.

Pour in the tomato paste, broth and crush the tomatoes.

Bring to a boil while whisking frequently.

Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and put into the pot.

Lower the heat and simmer for 20 to 30 minutes.

Remove from the heat and allow to cool.

Remove and discard the herb bundle.

Working in batches, transfer the mixture to a blender and purée until smooth.

Bring the purée back to the pot and reheat over medium heat.

Stir in the heavy cream, salt, and pepper, to taste.

Divide among soup bowls.

Serve warm with crusty bread.