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.