Homemade Cream of Tomato Soup

NO SOONER HAD I SAID I was tired of hearty soups and stews, than I went into the kitchen to cook--surprise--soup. In my defense, I did say, hearty soup. I would not call this soup hearty but it is definitely rich and flavorful.

We ate it for supper with grilled cheese sandwiches and a spinach salad. The next day, I enjoyed the leftover soup with saltine crackers.

Homemade Cream of Tomato Soup
4 slices bacon, minced
1 medium onion, finely chopped
2 medium carrots, peeled and diced
1 28 oz. can crushed tomatoes
3 Tbsp. tomato paste
2 cups water or soup stock
1 cup cream, half and half, or milk
Salt and freshly ground black pepper, to taste

In a heavy soup pot, over medium heat, slowly cook the bacon, onions, and carrots, stirring often until very tender and fragrant. Take time with this step, up to thirty minutes, as this is the flavor base for the soup.  Stir in the tomatoes and tomato paste, along with some water or soup stock. Simmer for 10 to 20 minutes.Taste and add a teaspoon of honey if the soup seems too acidic. Add cream or milk and heat through. Taste and add salt and pepper to your liking. You may want to add some fresh basil and/or parsley.

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If you are interested in this type of thing, the spoon pictured in the soup is from the silverware I grew up eating with. It is an Art Deco silver plate pattern from 1939 called, Adoration.