Bacon, Basil and Tomatoe Bisque

1 pound smoked bacon, chopped
1 small onion, chopped
3 cloves garlic, peeled, finely chopped
3 large vine ripe tomatoes, diced
1 can (14 oz each) chicken broth
1 can (6 oz each) Tomato Paste with Basil, Garlic and Oregano
1 cup heavy (whipping) cream
1/2 cup coarsely chopped fresh basil, divided


Heat large saucepan over medium-high heat until hot. Add bacon; cook 5 to 10 minutes or until crisp. Remove HALF of the bacon and drain on paper towels. Remove and discard all but 2 tablespoons bacon drippings.
Reduce heat to medium; add onion and cook 5 minutes or until translucent. Add garlic; cook 1 minute more or until fragrant.
Stir in diced tomatoes, broth and tomato paste. Bring to a boil, reduce heat to low and simmer 20 minutes, stirring occassionally.
Stir in cream; simmer 10 minutes, stirring frequently. Add half of the basil to the tomato mixture. Remove soup from heat. Place a portion in blender container. Puree 1 to 2 minutes or until smooth. Repeat until all soup is pureed.
Place bisque in serving bowls; top with the remaining bacon and basil.