Tomato-Bacon Soup

- 1 28-ounce can San Marzano tomatoes
- 2 tablespoons extra-virgin basil olive oil
- 3 tablespoons finely diced shallots
- 2 garlic cloves, finely diced
- 2 tablespoons finely chopped basil leaves
- 5 strips thick sliced double smoked bacon, fried crispy and roughly chopped
- 3 ounce tomato paste
- ½ cup heavy cream
- 1 cup chicken or vegetable broth
- Salt to taste
- 1 tablespoon chiffonnade basil, for garnish

1. With a hand blender in a bowl puree the tomatoes and set them side.

2. In a heavy pot heat the basil olive oil, add shallots and garlic - cook until soft but not brown.

3. Add the bacon and tomato paste - continue to cook, stirring regularly.

4. Add the tomatoes, basil, cream, chicken broth, and salt to taste.

5. Bring to a simmer.

6. Pour soup into bowls and garnish with more basil.

7. Serve immediately with fresh, crusty bread.