8 crusty rolls
2 tablespoons butter
1 white onion, diced
2 cloves garlic, minced
1 box (32 oz.) chicken broth
1 can (29 oz.) Libby's Jumbo-Can Sweet Peas, drained
1/2 teaspoon celery salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 cup heavy cream (or half & half)
8 tablespoons chopped, cooked bacon bits (for topping)
1. Slice tops off rolls and remove inside bread to form bowl. Set aside.
2. Melt butter in pot over medium-high. Add onion and garlic; cook 2 minutes. Add broth, peas, celery salt, thyme, and pepper; stir to combine. Slowly stir in cream, bring to boil then reduce heat to low and simmer 5 minutes. Using an immersion blender, process soup until smooth (or carefully transfer to blender; leave top slightly off to allow steam to escape).
3. Spoon soup into bread bowls and top with bacon.