Pureed Bacon, Lettuce and Tomato Soup

Tried this from a soup cookbook-very good creamy tomato soup, but it should be named Tomato Basil Soup. I did not put the lettuce in and would suggest cutting back on the basil and garnish with green onions. DO NOT refrigerate with bacon left in soup--alters the taste!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4  slices bacon
• 2  medium carrots (peeled and chopped)
• 1  large onion (chopped)
• 1  celery (chopped)
• 1 (28 ounce) can whole tomatoes, undrained
• 3  cups beef broth (almost 2 cans)
• 2  tablespoons basil (chopped or dried)
• 1  teaspoon salt
• 1⁄4 teaspoon sugar
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon garlic (minced)
•  green onion (garnish) (optional)
• 4  cups  shredded romaine lettuce

Directions

1. Cut up bacon and cook in large pan until crisp and transfer bacon to paper towels.
2. Add carrots, onion, celery and garlic to drippings and saute over medium heat for about 8 mins, until tender.
3. Stir in tomatoes, broth, basil, salt, sugar, and pepper.
4. Bring to a boil, then reduce heat, cover and simmer for about 25-30 minutes.
5. Remove from heat and cool--very important.
6. Transfer cooled soup (do not want it steamy or the lid will fly off) to a blender and puree.
7. Return to pan and cook over med heat for 5 minutes Stir in lettuce and cook 1 min or until wilted.
8. Garnish with bacon and green onions.