½ pound bacon
¼ pound butter
¼ cup flour
2 cups chicken stock
28 ounce can tomato sauce
1-quart grape tomatoes
2 Bay leaves
1 sprig fresh thyme
1 teaspoon peppercorns
Dice bacon and add to large saucepan. Begin rendering on medium heat
Prepare mirepoix with the onions, celery, and carrots-add to the rendering bacon and cook until carrots are tender, and the onions are translucent,
Add garlic and stir well.
Slowly melt the butter to prepare for roux
Add the tomatoes, fresh herbs, and peppercorns to the bacon mixture and stir well.
add the chicken stock and bring to a boil. Cook until the tomatoes split and release their flavor
Turn the heat to low and add the tomato paste, stir well.
Add the roux and cook for 5 minutes stirring frequently.
strain through a large sieve or use an immersion blender to puree the soup.
Add the cream and chiffonade fresh basil for garnish if you wish