Heat oven to 400°F. Using 4 1/2-inch bat-shaped cookie cutter, cut 2 shapes from each slice of bread. Place on ungreased cookie sheet. Bake 5 to 6 minutes, turning once, until toasted. Cool completely.
Meanwhile, in 2-quart saucepan, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Cook shallots and garlic in bacon drippings over medium heat, stirring occasionally, until tender. Add tomatoes, broth, basil, thyme, honey and pepper. Heat to boiling. Reduce heat to medium-low; simmer uncovered 10 minutes, stirring occasionally. Stir in bacon.
Top each bowl of soup with a bat crouton just before serving.
Puree soup for a smoother texture. Sprinkle with bacon before serving.