PREPARATION:

1. 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.
2. Reduce heat to medium; add onion and cook 5 minutes or until translucent. Add garlic; cook 1 minute more or until fragrant.
3. Stir in undrained tomatoes, broth and tomato paste. Bring to a boil, reduce heat to low and simmer 20 minutes, stirring occassionally.
4. 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.
5. Place bisque in serving bowls; top with the remaining bacon and basil.
6. This bisque can be made a day ahead. Prepare entirely except for adding the heavy cream. The next day, heat bisque over medium heat until warm and stir in cream.