Ingredients

5 pounds tomatoes (10-12 medium-size tomatoes)
2 cups water
1 cup sugar
1 stalk celery, chopped
2 large onions, chopped
1 tablespoon fresh sage or 1 teaspoon dried
1 tablespoon fresh thyme or 1 teaspoon dried
2 tablespoons salt
5 strips bacon
2 tablespoons flour
Whipped cream (optional)
Chopped chives, to garnish

Directions

Quarter tomatoes. Place in stock pot. Add water, sugar, celery, onions, herbs and salt. Bring to a boil. Simmer, covered, for 2 hours. Put through a sieve or mix in blender until smooth. Return soup to stock pot. Fry bacon until crisp. Remove from frying pan and set aside, saving drippings. Heat drippings with flour to make a paste. Stir paste into soup until well-blended. Top individual servings with whipped cream, crumbled bacon and chives. Serves 6-8.