CHUNKY TOMATO AND BACON SOUP

6 ounces thick-slice bacon (4-5 strips), coarsely chopped
1 large onion, peeled, coarsely chopped
1 tablespoon unsalted butter
3 1/2 pounds tomatoes, cored and coarsely chopped (8 cups with their juice)
Salt, to taste
1 cup chicken stock
Fresh thyme sprigs
1/2 cup milk
1 cup heavy cream
Freshly ground black pepper, to taste

Combine the bacon, onion and butter in a large, heavy-bottomed soup pot, and sauté over medium-high heat until the bacon is crisp, eight to 10 minutes. Stir in the tomatoes, and scrape up the browned bits clinging to the bottom of the pot. Season with 1/2 teaspoon salt and bring to a simmer over medium-high heat.

Add the stock. Working over the soup pot, strip the stems from the thyme leaves, and add the leaves and tender portions of the stems to the pot. Continue to simmer, partially covered, until the soup is fragrant and slightly thickened, about 25 minutes. Stir occasionally. Stir in the milk and cream and season to taste with salt and pepper. Serves 6

Note: Canned tomatoes may be substituted for fresh.