Spicy Tomato Bisque

This is my first tomato bisque. I have never even tasted one, but I love every other bisque and decided to try one. I made several changes to a food network recipe and another recipe, combining what I thought might be the best flavors. Use Tony Chacheres instead of salt if you like things spicy. I do! Top with chives, slivers of fresh basil, fresh chopped tomatoes and croutons.

4 quarts fresh tomatoes, chopped
8 cups chicken broth
1 piece bacon
2 tablespoons olive oil
5 tablespoons flour
2 onions, chopped
3 stalks celery, chopped
2 carrots, chopped
2 banana peppers, chopped
8 cloves garlic, pressed
¼ cup fresh basil, chopped
6 sprigs thyme, tied together
3 bay leaves
1 tablespoon brown sugar
½ - 1 tablespoon salt or to taste
½ teaspoon black pepper
1 cup 2% milk
1 cup whipping cream

Combine tomatoes and broth; bring to a boil and reduce to simmer. In the meantime, fry bacon until crisp, remove and reserve. Add olive oil, onions, celery, peppersand carrots to pan and sauté until tender; add garlic and sauté 2 minutes; add flour and cook 3 minutes, then puree mixture and add 3 cups of tomato mixture and puree until smooth.
Incorporate 1 ladle of puree into tomato mixture at a time, then puree entire soup.
Add basil, thyme, and bay leaves and simmer 30 minutes, then remove bay leaf and thyme. Add milk and cream and season to taste. Use Tony Chacheres instead of salt if you like things spicy.