Creamy Tomato Soup

My tastes have really changed in the last few years. I would never even tasted a tomato soup, even 3 years ago. Once I really started cooking everyday, I realized I needed to branch out a bit. And, through cooking, I realized how many great flavors there are out there. They always say, if you want your kids to eat better, have them help you in the kitchen. First, they will take pride and ownership in what they are cooking and want to eat it. Second, in preparing it, they will see it come together and smell it, and it will be more appetizing to them. I think that is totally true.
Now, I could still use some branching-out. It's not like I cook all types of food. But, cooking has helped me to learn and appreciate more flavors. It's- what? you mean, you don't want to hear about my foodie pilgrimage from cheeseburger pie to creamy tomato soup?
Alright, here's the recipe.
This soup is creamy (as the title promises) and not too rich. My kids even liked it!! Of course, they crunched up half a sleeve of Saltines in there's, but who cares. They ate tomato soup!!! We have been enjoying this all week. It makes quite a bit.

Creamy Tomato Soup
4 Tbsp. unsalted butter
1 slice bacon, chopped
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, chopped
5 Tbsp. flour
4 1/2 c chicken broth
1 (28-ounce) can whole, peeled tomatoes
3 parsley springs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream

Heat the butter in a large pot on medium-high heat. Add the bacon and cook,
stirring, until crisp and the fat has rendered. Remove the bacon. Lower the heat.

Chop your veggies (they don't have to be perfect- you will be blending it all later
in your blender or immersion blender, if your a fancy pants.)
Add the onions, carrots, garlic and celery and cook,
stirring occasionally, until soft and fragrant, about 8 minutes.Stir in the flour, and cook, stirring for 2 minutes.
Pour in the broth,
and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking.
Tie the parsley, thyme and bay leaf together with string and add to the pot. Lower the heat and simmer for 20 minutes. Remove from heat and let cool.
Remove and discard the herb bundle. Transfer the mixture in batches to your blender until it is all pureed. Or, just stick your fancy pants immersion blender in the pot and puree away. *I need another kitchen gadget like I need 5 more pounds, but an immersion blender is just so neat.

Reheat puree over medium heat. Whisk in cream, salt and pepper, to taste. Divide among bowls and serve. I topped mine with freshly grated parmesan cheese.

This was perfect this week, when we had ice and no school on Wednesday. Nothing better than a middle of the week "snow" day!!