Homemade Tomato Soup

Cook the bacon in a large soup pot or Dutch oven over medium-high heat until it starts to crisp and brown, about 5 minutes. Add the carrots, onion, and garlic to the pan with the bacon. Sauté until the veggies are tender, about 5-10 minutes. Add the tomato paste and stir until the paste just begins to brown. Add the flour and stir well. Hold your hand over the pot and one at a time, pour the tomatoes into your hand. Gently squeeze the tomatoes to break them up, letting all the juice run through your fingers. Drop the crushed tomatoes into the pot. Add any juice left in the can, the broth, basil, bay leaves, and salt and pepper to taste. Let simmer for about 30 minutes. Remove the bay leaves. Puree the soup in the pot using a hand blender or in batches in a standard blender (If you use a standard blender, return the soup back to the pot). Add the cream if you'd like. Serve hot with a grilled cheese!