Vegetable Tomato Soup AKA The Best Tomoto Soup Ever (according to me)

1 T Peanut Oil (or whatever)
3 T unsalted butter
1 slice bacon per person, chopped into bits
1 sweet onion like Vidalia, chopped
1 large carrot
1 stalk celery, with leaves, chopped
4 cloves garlic, peeled and minced
5 T flour
1/8 t cayenne pepper
4 1/2 C broth, chicken or vegetable
1 28 oz can whole peeled tomatoes (or 28 oz fresh)
3 sprigs each of fresh parsley and thyme (can use dried ~1t each)
1 bay leaf
1 C heavy cream, or 1/2 &1/2, or regular milk mostly only affects thickness
Kosher salt and fresh ground pepper as desired

1. In large pot, cook bacon in oil and butter until crisp; remove for later. Cook all the vegetables and garlic in remaining oil with cover on for 8 minutes.
2. Stir in flour and cayenne; cook for 3 minutes. Pour in broth and add whole tomatoes. Bring to a boil, whisking to avoid lumps.
3. Tie herbs together with kitchen twine and dunk into soup, leaving end of twine outside the pot. Cover and simmer for 20 minutes.
4. Remove herbs and discard. Puree soup blender ( in several batches so as not to blow the top off your blender) Pour back into pot add cream and reheat. Season with salt and pepper serve topped with bacon.

Serves 6 large servings