Step One: Chop the onion and mince the garlic cloves. Cut the bacon into 1/2-inch pieces. Note: the easiest way to do this is cut 1/2 a pound in half, then cut each half into half, and do one final cut through those halves.
.5 pound bacon, 1 med onion, 4 cloves garlic
Step Two: Place bacon piece in a Dutch oven or large soup pot. Fry the bacon over medium heat, stirring until the pieces start to turn golden brown. Scoop out half of the bacon and place on a plate lined with a paper towel. Plot excess bacon grease with a paper towel but leaving a film of grease on the bottom of the Dutch oven.
Step Three: Add the chopped onion and garlic to the bacon left in the Dutch oven. Fry until onions and garlic are soft. Add the seasonings: garlic salt, Cajun spice, and oregano and stir to combine and well mixed together.
2 tsp garlic salt, 2 tsp cajun seasoning, 2 tsp italian seasoning
Step Four: Add both cans of tomatoes, chicken broth, bay leaf, and garlic bouillon. Over a medium-high heat, bring soup to a light rolling boil. Reduce heat and let simmer for at least 30 minutes.
2 can San Marzano Tomatoes, whole, 2 bay leaves, 24 oz chicken broth, 1 tbsp Garlic Boullion
Step Five: Pick out the bay leaves. Add the cream cheese in scoops or cubes. Blend using an immersion blender. Note: If using a regular blender or food processor, let the hot soup cool and blend in batches. 8 oz jalapeno cream cheese
Step Six: Heat the soup again before you serve. Sprinkle the remaining bacon bits and grated Parmesan or Asiago cheese.
parmassan, romano, asiago