Ingredients
2
slices pumpernickel bread
3
slices thick-sliced bacon
4
shallots, finely chopped
4
cloves garlic, finely chopped
1
can (28 oz) crushed tomatoes, undrained
2
cups Progresso™ chicken broth (from 32-oz carton)
2
tablespoons chopped fresh or 2 teaspoons dried basil leaves
1
tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1
tablespoon honey
1/2
teaspoon freshly ground pepper
Preparation
Heat oven to 400°F. Using 4 1/2-inch bat-shaped cookie cutter, cut 2 shapes from each slice of bread. Place on ungreased cookie sheet. Bake 5 to 6 minutes, turning once, until toasted. Cool completely.
Meanwhile, in 2-quart saucepan, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Cook shallots and garlic in bacon drippings over medium heat, stirring occasionally, until tender. Add tomatoes, broth, basil, thyme, honey and pepper. Heat to boiling. Reduce heat to medium-low; simmer uncovered 10 minutes, stirring occasionally. Stir in bacon.
Top each bowl of soup with a bat crouton just before serving.
