1 pound smoked bacon, chopped
1 small onion, chopped
3 cloves garlic, finely chopped
2 cans (14.5 oz. each)Petite Diced Tomatoes
1 can (14.5 oz. each) chicken broth
1 can Tomato Paste with Basil, Garlic and Oregano
1 cup heavy cream
1/2 cup roughly chopped or torn basil leaves
Sauté bacon in a heavy pot over medium high heat until crisp. Using a slotted spoon, remove 1/2 of the bacon to paper towels. Remove all but about 2 tablespoons of the bacon fat. Lower heat to medium, add onion and sauté until soft and translucent, about 5 minutes. Add garlic and sauté an additional 2 minutes. Stir in undrained tomatoes, broth and tomato paste. Bring to boil.
Reduce heat to low; cook, stirring occasionally, 20 minutes. Add cream, reduce heat to low and simmer 10 more minutes stirring frequently. Add 1/4 cup of the basil and puree with a stick blender or transfer in batches to blender and puree until smooth, working very carefully so not to splatter hot liquid. Spoon soup into serving bowls and sprinkle with reserved bacon and remaining fresh chopped basil.