Creamy Tomato Basil Soup

courtesy of Food Network Kitchens, with Jay's alterations

4 tablespoons unsalted butter
1 slice bacon, finely chopped
1 Spanish onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, finely chopped
5 tablespoons all-purpose flour
4 1/2 cups low-sodium chicken broth
1 (28-ounce) can whole, peeled tomatoes
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1 bay leaf
20 leaves fresh basil, divided
1 up heavy cream
1 3/4 teaspoon kosher salt
Freshly ground black pepper

Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Add parsley thyme and bay leaf. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.

Remove bay leaf and add 10 fresh basil leaves. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot, add remaining 10 basil leaves, finely chopped. Reheat over medium heat.

Whisk in the heavy cream, salt, and pepper, to taste. Divide among warm soup bowls and serve immediately, with slices of warm French bread.