Servings: 6Prep Time: 10 minutes Cook Time: 25 minutes
6 slices bacon
2 cloves garlic, minced
56 ounces whole tomatoes in juice
1 cup chicken broth
1 tablespoon sugar
1/4 teaspoon black pepper
1/2 cup heavy cream
1 tablespoon balsamic vinegar
Heat a medium to large deep pot over medium heat; add bacon and cook till just crisp. Remove bacon and reserve. Remove and discard all but one tablespoon of the drippings. Add garlic and cook stirring over medium heat, about 1 to 2 minutes. Add tomatoes and their juice, breaking up tomato pieces with a wooden spoon. Add broth, sugar and black pepper. Bring to a boil, then reduce heat and simmer 15 to 20 minutes with the cover ajar.
Puree soup in batches in a blender or food processor. Return to the pot. Stir in cream until incorporated and heat through, about 2 to 3 minutes.
Remove from heat, stir in vinegar. Serve, garnished with crumbled bacon.
Submitted by: dee58m on February 6, 2012