In a saucepan, soften the shallot and garlic in the butter. Season with salt and pepper. Sprinkle with the flour and cook for 30 seconds. Add the tomatoes, broth, and honey. Bring to a boil while stirring and simmer for about 10 minutes.
In a blender, purée the soup until smooth. Adjust the seasoning.
Serve the soup into bowls and top with the croutons, lettuce, Parmesan cheese and bacon. Season with pepper.
To make homemade croutons, simply cut bread cubes, with or without the crust, and brown them in a skillet with butter or olive oil. Feel free to add fat if the bread has absorbed it all, it needs a lot!
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.