INGREDIENTS

4 Tbsp. Minced Unsalted Butter  
1 Tbsp.  Bacon  
4 oz. Chopped Spanish Onions  
4 cloves  Garlic , diced 
2 oz. Chopped Carrots  
2 oz. Chopped Celery  
28 oz. Roasted and Roughly Chopped Whole Peeled Tomatoes  
12 oz. Roasted and Roughly Chopped Red Bell Peppers  
5 Tbsp. All Purpose Flour  
3 sprigs  Parsley  
3 sprigs Fresh Thyme  
1  Bay Leaf  
1 cup  Heavy Cream  
2 Tbsp.  Olive Oil  
1.75 tsp. Kosher Salt  
1 tsp.  Pepper  
1 oz. Mazina™ Straws  (see Related Recipe) 

DIRECTIONS

1.) Heat butter in a large soup pot over medium-high heat.

2.) Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about one minute.

3.) Using a slotted spoon, transfer the bacon to a plate lined with paper towels and set aside.

4.) Lower the heat to medium. Add onions, garlic, carrot and celery. Cook covered, stirring occasionally, until soft and fragrant, about eight minutes.

5.) In a large bowl, coat tomatoes and peppers with olive oil and season.

6.) Roast tomatoes and peppers on a baking sheet at 350º F for five minutes until golden brown. Remove, peel and roughly chop.

7.) Stir in flour to soup pot and cook, stirring for three minutes. Pour in broth and tomatoes and peppers. Bring to a boil and whisk constantly.

8.) Tie all herb sprigs together with kitchen twine and add to pot. Lower heat to simmer for 30 minutes. Remove from heat and allow to cool.

9.) Remove tied herb bundle and discard. Working in batches, transfer mixture to blender and puree until smooth.

10.) Strain using a large sieve into a large bowl. Return puree to pot and reheat over medium heat.

11.) Whisk the heavy cream and salt into the soup and season with pepper to taste.

12.) Divide into warm soup bowls and garnish with Mazina™ Straws.