Place butter in medium saucepan over medium-high heat. Add onion and garlic and cook about 1 minute or until softened and translucent.
Add chicken broth, drained peas, celery salt, pepper, and thyme to saucepan and stir to combine.
Stir in cream, and stir until it just comes to a boil; simmer about 1-2 minutes.
Meanwhile, slice tops of rolls off and remove inside bread to form bowl.
Using an immersion blender, process soup until smooth, or carefully use a blender (be sure to leave top slightly off of blender for steam to escape).
Spoon soup into bread bowls and top with bacon.
SNAPPY TIPS: The recipe makes about 2 1/2 cups of soup. You may need more or less rolls depending on the size of your rolls. Small bite-size rolls would also be great for little appetizers!SNAPPY SUBSTITUTIONS: Instead of chicken broth, you could use vegetable broth. Instead of cream you could use half-and-half.