Servings: 4

Weight Watcher Smart Points: 8

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 2 oz. Smoked Bacon, diced
  • 2 Carrots, peeled and diced
  • 1 Celery Stalk, diced
  • 4 C. Chicken Broth
  • 3 sprigs fresh Thyme, stems removed
  • 2 Garlic Cloves, minced
  • Ground Black Pepper, to taste
  • 1/2 C. Heavy Cream
  • 1/2 t. Kosher Salt
  • 1 T. Olive Oil
  • 1 small Onion, diced
  • 1 28 oz can Whole Plum Tomatoes, crushed(I do it by hand)


  1. Place the bacon in a stockpot and cook on medium/high heat until the bacon is just about fully cooked and crisp.Add the carrot, onion, celery, and 1/2 t
  2. salt to the bacon and saute for 5 minutes on medium heat, or until the onion turns translucent.Add the garlic and thyme to the pot and saute for 1 minute.Add the tomatoes and chicken broth to the pot and bring to a boil.Reduce the heat and simmer the soup for 20 minutes, or until the carrots are very tender.Remove the soup from the heat and allow to cool for at least 30 minutes.Transfer the soup to a blender.Puree the soup until it is very smooth, at least 1 minute
  3. You may have to do this in more than one batch.Transfer the pureed soup back to the pot and bring to a simmer over medium heat.Add the heavy cream to the soup and blend well.Add pepper and additional salt to the soup to taste.Serve topped with a sprinkle of thyme leaves(and a swirl of whipped or sour cream if you have it!)

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