It’s worth taking the time to make a good, homemade, creamy tomato soup to enjoy for lunch in the wintertime.

Carmen Kellerman gave me this recipe for Creamy Tomato Soup years ago. It’s a true cream soup where you make the thin, seasoned white sauce and strain that into the cooked tomato mixture. The onions and garlic are sautéed in some of the rendered bacon fat, so the soup has a subtle smoky flavor.

I generally garnish the soup with a small dollop of sour cream, topped with a light sprinkle of the cooked bacon and finely chopped green onions. However, I forgot to do it for the accompanying photo.

Bisque is usually smoothly pureed, but I like a little texture in this soup so I don’t puree it.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.