4 slices bacon, cut into 1-inch pieces
2 onions, chopped
2 carrots, thinly sliced
1 clove garlic, put through a press
salt and pepper to taste
1/4 teaspoon thyme

2 cans stewed tomatoes (1 pound each) finely chopped
2 cans chicken broth (10-1/2 ounces each)

Sauté together the first six ingredients until the onions are transparent. In a large saucepan or soup pot, place onion mixture, stewed tomatoes (reserve 2 tomatoes for croustades) and broth and simmer mixture for about 40 minutes or until vegetables are tender. Do not cover the soup entirely, but leave the lid slightly ajar while cooking.

Blend the soup in small quantities in your blender and place in individual oven-proof soup bowls. Place a Croustade of Tomato and Cheese on the top and heat in a 350° oven until piping hot and cheese is melted. Broil for a second or two under the broiler. Serves 6, very fortunate individuals.

Croustades of Tomato & Cheese

2 tomatoes (reserved from above), finely chopped
1 clove garlic, put through the press
2 tablespoons chopped chives
1 tablespoon butter
salt and pepper to taste

3/4 cup grated Jack cheese
6 slices French bread

Cook together the first 5 ingredients for 5 minutes, stirring now and again. Allow to cool. Stir in the grated cheese. Spread mixture on sliced French bread.

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