In a large dutch oven, cook the bacon over medium heat until crisp.
Remove with a slotted spoon and transfer to a paper towel lined plate.
Add the onion to the pot and cook until translucent.
Stir in the garlic and cook for one minute.
Add the chicken stock, tomatoes, parsley, basil, salt and pepper.
Bring the mixture to a boil and then turn the heat down to low. Simmer for 5 minutes.
Turn the heat off and blend the mixture with an immersion blender until smooth.
Stir in the heavy cream.
Serve immediately with croutons, if desired.
Tomato Basil Bisque can be frozen for up to 3 months in an airtight, freezer safe container.You can store your Tomato Bisque in the refrigerator in an airtight container for up to 5 days. Stir before serving because some settling may occur.