Tomato Bisque Soup

In a Dutch oven over medium heat, cook bacon until fully brown. With a slotted spoon, remove bacon from the pot and reserve. Drain all but 2 tablespoons of the fat from the pot. Add onions and garlic to the drippings in the pot and saute until tender. Remove cooked onions and garlic and add to reserved bacon. When mixture has cooled, puree it in the work bowl of a food processor.

In the Dutch oven, combine pureed bacon mixture, tomato puree, crushed tomatoes and chicken stock. Stir well. In a small bowl, whisk together the flour and water. Once combined, whisk into the Dutch oven and bring to a boil.

Remove pot from the heat and add whipping cream, thyme, oregano, and Parmesan cheese. If needed, you can add salt and pepper to taste.