Bacon & Tomato Soup

Directions

In a medium saucepan, fry the bacon and onions until the bacon is crispy and onions are translucent.

Add the flour and cook stirring for two minutes making a roux.

Add the beef bouillon granules, sugar, tomatoes and paprika. Bring to boil then lower the heat, cover and simmer for 1½ hours, stirring occasionally.

Remove from heat, add the cream and black pepper to taste.

Divide into 4 bowls, top with basil as a garnish if desired.

Perfect to warm the belly on a cold winter day.

Serve with goat cheese crostini and salad to make a complete meal.