Peel the onion, chop finely. Bacon cut very finely, fry with the onion in butter. Add the flour and pour soup. Stir with a whisk so that there are no lumps. Simmer on low heat for 15 minutes.
Peel tomatoes, remove seeds and chop. Add to soup and cook for about 10 minutes.
Stir whipped cream into the soup and bring to the boil again briefly. Season to taste with salt and pepper.
Sprinkle the tomato soup with finely chopped chives and basil and serve hot.
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