Render bacon over medium heat in a 3-quart saucepan until crisp, about three minutes. Remove bacon to paper-towel lined plate and set aside, reserving the rendered fat in the saucepan.
Increase heat to medium high and add butter. Sauté the onion and carrot for 8-10 minutes or until very soft and beginning to caramelize, stirring occasionally. Add the tomato paste and continue cooking about 2 minutes, stirring frequently. Sprinkle the flour over the vegetable mixture, mix well and continue cooking for another minute. Gradually pour in the stock, whisking constantly to prevent lumps from forming. Add the diced tomatoes, thyme, bay leaf, garlic and bring to a boil. Reduce heat and simmer soup for 25 minutes, stirring occasionally.
Remove soup from the heat. Add heavy cream and puree with an immersion blender until smooth. Season to taste and serve garnished with crispy bacon.
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|Serving Size: 1 Serving (721g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 107 (36%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 32.2mg||10 %|
|Sodium 737.4mg||25 %|
|Potassium 1052.3mg||28 %|
|Total Carbohydrate 34.1g||10 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 30.6g|
|Protein 14.6g||21 %|
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Calories per serving: 295
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