Creamy Tomato Soup with Bacon-Green Onion Croutons

Directions

• 1

  For the soup, melt the butter over medium-high heat in a large soup pot. Add the onion, carrots, celery and basil; sauté until vegetables are tender, about 8 minutes, stirring often to prevent browning. Add the tomatoes and juices, broth and honey; bring soup to a simmer and cook gently for 10 minutes.

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• 2

  Carefully purée the soup in batches in a blender until smooth (or use a hand-held immersion blender; the soup will be slightly chunkier). Finish with cream, salt and pepper, then serve in bowls topped with Bacon-Green Onion Croutons.

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• 3

  For the croutons, cook the bacon until crisp in a large nonstick skillet over medium-high heat while the soup simmers. Transfer the bacon pieces to a paper towel-lined plate to drain. Add the bread cubes and olive oil to the skillet and toast in the bacon drippings until golden and crisp, about 8 minutes, stirring often. Transfer the croutons to a bowl, add the bacon, green onions and Parmesan. Toss to coat.

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