olive oil
1 large or 2 small shallots – diced
6 strips of bacon – chopped
1/2 cup white wine
2 garlic cloves – diced
2 tbsp. chopped thyme
2 tbsp. chopped basil
1 tbsp. sugar
1 (28 oz) can crushed tomatoes
3 oz. tomato paste
1/2 cup heavy cream
1 cup chicken broth
Directions
In a large pot, heat 2 tbsp. of olive oil over medium heat. Add shallots and cook until soft. Add bacon and cook until golden brown and crispy. Add garlic, thyme, basil, and tomato paste and continue to cook for another minute or two. Add white wine to deglaze pan. Simmer until reduced by 1/3. Add crushed tomatoes, cream, chicken broth, salt and sugar (to taste). Bring to a simmer for 10 minutes. Remove from heat and puree soup in the pot with immersion blender until it reaches the consistency you desire. Return to heat and keep warm on low (or medium low) until you’re ready to eat.