Bacon And Tomato Soup Recipe

Cook the bacon in a medium-size pot over medium-high heat. When the bacon is crisp, about 10 minutes, remove it from the pot. Set aside to drain on paper towel. Drain the bacon fat into an empty can and discard it. Peel the onion and chop it into 1/2-inch pieces. Melt the butter or margarine in the same pot over medium heat. Don't worry about any bacon residue, as it will serve to flavor the soup. Add the onion and cook for about 5 minutes, stirring occasionally, until the onion begins to soften. Add the flour and stir until it is fully absorbed into the onion mixture. The stirring is important.

Add the tomatoes and their liquid, black pepper, salt and bay leaf and bring the mixture to a boil over high heat. Turn down the heat to medium and cook, uncovered, for 2 minutes. The mixture will begin to thicken. Add the milk and heat until the soup is hot but not boiling.

Cut or break the cooked bacon into bite-sized bits and drop into the soup. Remove and discard the bay leaf, and serve.