Bacon, Lettuce, and Tomato Soup

Ingredients

6 thick slices bacon
3-4 tablespoons flour
6 cups coarsely chopped very ripe, red tomatoes
3 tablespoons sugar
salt
freshly ground black pepper
onion powder or minced onion
garlic powder or minced garlic
2-3 t sweet Hungarian paprika
2-3 cup half & half
1/4 head lettuce, coarsely chopped

Instructions

Dice bacon and fry in Dutch oven until browned and crisp. Remove bacon pieces and drain on paper towel. Remove excess bacon fat, reserving 3-4 T. in the pan. Add flour and brown in bacon fat to form a roux. Add chopped tomatoes. (Do not peel or seed; use the whole thing.) Add sugar and spices. Stir well and then lower heat to medium low and cover pan. Allow tomatoes to cook until soft, about 10-15 minutes. Add half & half and bring back to heat but do not boil. Just before serving add the bacon pieces and the lettuce. Serve with hot buttered, toasted homemade bread.