Creamy Tomato Soup

4 slices bacon

2 cloves garlic, minced

2 cans (28 oz each) whole tomatoes, in juice

1 cup chicken broth

1 tbsp sugar

1/4 tsp black pepper

1/2 cup heavy cream

1 tbsp balsamic vinegar

Heat a large, deep pot over medium heat; add bacon and cook until

barely crisp, about 5 minutes. Remove bacon and reserve; remove and

discard all but 1 tbsp of the drippings. Add garlic and cook, stirring,

over medium heat, 1 minute. Add tomatoes and their juice, breaking up

tomato pieces with your hand, or a wooden spoon. Add broth, sugar and

black pepper; bring to a boil, then reduce heat and simmer 15 minutes

with cover ajar. Puree soup in batches in a blender or food processor.

Return to pot, stir in cream until incorporated and heat through, 2-3 minutes.

Remove from heat; stir in vinegar. Serve, garnished with crumbled bacon.