• Heat dutch oven over medium high heat.
• Add bacon and cook until crispy.
• Remove bacon from pot and drain on paper towels; reserve 1 teaspoon of bacon fat.
• Melt butter in pot.
• Add garlic and saute until fragrant (about 10 seconds)
• Add flour and stir until a paste forms.
• Add water and bouillon; stir until it's combined with flour mixture.
• Add tomatoes, escarole, nutmeg, cayenne and house seasoning blend.
• Bring to a boil, reduce heat and simmer for 6 minutes.
• Add half and half and stir to combine.
• Stir in bacon.
• Top with croutons.

Croutons

• Toast bread.
• Spread reserved bacon fat over toasted bread.
• Remove crusts and cut into croutons.