Creamy Tomato Soup

This is a wonderful soup to make on a cold night.  I recommend dipping a yummy grilled cheese sandwich or panini in it.  And even better you can get it all on the table within 30 minutes or less.
Whatever you do please do not leave out the balsamic vinegar, it gives more depth to the flavor.

Creamy Tomato Soup
Serves: 6

4 slices of bacon
2 cloves of garlic, minced
2 (28 oz.) cans of whole tomatoes or diced tomatoes
1 cup chicken broth
1 Tablespoon sugar
1/4 teaspoon black pepper
1/2 cup heavy whipping cream or half & half
1 Tablespoon Balsamic vinegar

1. Heat a large, deep pot over medium heat; add bacon and cook until crisp, about 7 minutes.
Remove bacon and reserve.  Remove and discard all but 1 Tablespoon of the drippings.
2. Add garlic and cook, stirring, over medium heat for about 1 minute.
3. Add tomatoes and their juices, breaking up the whole tomato pieces with a wooden spoon.
4. add broth, sugar and black pepper; bring to a boil, then reduce heat and simmer for 15 minutes uncovered.
5. Puree soup in batches in blender or fast just simply use a stick blender (one of my favorite gadgets in the kitchen).  Return to pot, stir in cream until incorporated and heat through, about 2-3 minutes.
6. Remove from heat, stir in vinegar. Serve with crumbled bacon on top.