Prep Time Cook Time Servings
10 mins 30 mins 6
6 slices bacon, coarsely chopped
1 yellow onion, finely diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups unsalted chicken broth
2 (28-ounce) cans crushed tomatoes
1/2 teaspoon sugar
Shredded Parmesan cheese for topping (optional)
In a large Dutch oven over medium-high heat, cook bacon until crisp. Use a slotted spoon to remove bacon to drain on a plate lined with paper towels, leaving the bacon grease in the pot.
Carefully spoon away all but about 4 tablespoons of the grease and return pot to medium heat. Add chopped onion and cook 5 to 8 minutes, or until tender and translucent. Add garlic and cook until fragrant — about 1 minute. Add flour and stir to combine. Cook, stirring constantly, for about 3 minutes. Add chicken broth; whisk to combine. Add the tomatoes and sugar, then add salt and pepper to taste. Bring to a boil. Reduce to a simmer and cook uncovered 20 to 30 minutes.
Carefully use an immersion blender to puree the soup until smooth, keeping the blender head close to the bottom of the pot to prevent splattering. Adjust seasoning to taste. Serve topped with crispy bacon pieces and a sprinkle of shredded Parmesan cheese.