Tomato Basil Soup

Tomato Basil Soup by Molly Richards 2007

5 strips bacon, diced
1 rib celery, chopped
½ cup onion, chopped
1 carrot, peeled and diced
1 red pepper, seeded and diced
1 green pepper, seeded and diced

6 fresh basil leaves, chopped
2 cloves garlic, minced
1-28 oz. can tomatoes, diced
2 chicken bouillon cubes
1 cup half and half

In large soup pot, cook bacon. Drain all but 1 TBS drippings. Add celery, onion and carrot and cook 2 minutes. Add peppers, half of the basil and garlic and cook 2 minutes. Add tomatoes and simmer over medium heat for 5 minutes. Add bouillon cubes and stir to dissolve. Transfer soup to blender and puree in batches, then return to soup pot. Add half and half and remaining basil. Simmer over low heat for 45 minutes. Serve with toasted garlic or cheesy bread.

Very easy to make, nutritious and VERY delicious!
(We love to make homemade bread, cut in half, hollow out the middle then put the soup in to eat. So so so yummy!)