In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 6 strips of chopped bacon and cook until browned and crispy, about 6–8 minutes.

Add 1 small diced onion and 3 chopped green onions to the pot. Sauté for about 4–5 minutes until softened.

Stir in 2 tablespoons of tomato paste and let it warm for 1–2 minutes.

Mix in 4 cups of chopped romaine lettuce and 1 can of diced tomatoes. Cook for 3–4 minutes until the lettuce is bright green.

Sprinkle 2 tablespoons of flour over the mixture. Add 4 cups of chicken broth and ¼ teaspoon of crushed red pepper; bring to a gentle boil.

Reduce heat to low and let the soup simmer uncovered for about 15 minutes.

In a separate bowl, whisk together 1 cup of half-and-half and ½ cup of crème fraîche. Add a ladle of hot soup to temper.

Ladle the soup into bowls, swirl in remaining crème fraîche, top with croutons and fresh basil leaves.