Chunky Tomato Bacon Soup

Chunky Tomato Bacon Soup

1 (28-ounce) can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 tablespoons finely diced green onions
1 tsp minced garlic
1 1/2 Tsp dried thyme leaves
1 1/2 tsp dried basil
3 strips thick sliced apple wood smoked bacon, fried and diced
1/2 cup heavy cream
1 1/2 cups chicken broth
Salt and Pepper
Sugar, to taste
1 tablespoon chiffonnade basil, for garnish

Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat olive oil. Add green onions and cook until soft. Add garlic, thyme, and basil, and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt, pepper and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chopped bacon.

This was good...but not any better than Campbell's, so I'll stick with the canned soup cause it's a lot less work! This was adapted from a Sandra Lee recipe (I think - I can't remember where it came from).