Sauté the bacon in a large soup pot over medium heat until crispy, about five minutes. Remove the bacon from the pot with a slotted spoon and transfer to a paper towel lined plate. Drain the bacon grease from the pot.
Add the chopped onion and garlic to the pot and sauté on medium heat until soft, about five minutes. Add the flour and stir to incorporate. Slowly add in the tomatoes, 3 cups of the chicken broth, the sun-dried tomatoes, bacon and cream. Simmer for 20 minutes until the tomatoes begin to break down.
Remove the pot from the heat element and use an immersion blender to purée the soup. Otherwise transfer the soup in batches to a blender and purée until smooth.
Return the puréed soup to the pot and return to a simmer. Add more chicken broth to the soup if you prefer a thinner consistency. Add the fresh chopped basil, salt and pepper, and the bay leaves and simmer for another 15 minutes before serving.