In a large soup pot, heat olive oil. Add onion; cook until softened, about 10 minutes. Stir in sliced bacon, tomato paste, sea salt and pepper. Cook for 8 minutes; stirring often. Add chicken broth and peeled tomatoes and their juices and bring to a boil.
Bring soup to a simmer over medium heat, stirring occasionally, approximately 30 minutes or until soup is reduced by 1/3.
Transfer the soup to a blender; puree until smooth. Return the puree to the soup pot. Add cheese, and stirring often. Cook until cheese is melted, approximately 6-8 minutes.