My F&W
quick save (...)
Smoky Tomato Soup with Maple-Candied Bacon
© Anna Williams

Smoky Tomato Soup with Maple-Candied Bacon

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • MAKE-AHEAD

The bright flavors of tomato, orange juice and smoked paprika make this soup perfect for summer, as does its versatility: It's delicious chilled or hot. Naomi Pomeroy serves the soup with a side of maple-candied bacon, which she prepares by sprinkling bacon slices with maple sugar and baking them until crisp.

  1. 8 slices of thick-cut applewood-smoked bacon (8 ounces)
  2. 2 tablespoons maple sugar or light brown sugar (see Note)
  3. 2 tablespoons unsalted butter
  4. 1/4 cup extra-virgin olive oil
  5. 1 small onion, finely chopped
  6. 3 large garlic cloves, minced
  7. 1 1/2 tablespoons tomato paste
  8. 3 tablespoons granulated sugar
  9. 1 teaspoon smoked paprika
  10. 1 teaspoon grated orange zest
  11. 1/2 teaspoon piment d'Espelette (a dried pepper from France)
  12. Kosher salt and freshly ground pepper
  13. 1/2 cup dry rosé wine
  14. Two 15-ounce cans chopped tomatoes
  15. 2 cups water
  16. 1/4 cup fresh orange juice
  17. 3 tablespoons sour cream
  1. Preheat the oven to 400°. Line a rimmed baking sheet with parchment. Arrange the bacon on the paper and bake for 8 minutes, until almost crisp. Drain the oil from the baking sheet. Sprinkle the bacon with the sugar and bake for 8 minutes, until glazed; cool.
  2. Meanwhile, in a saucepan, melt the butter in the oil. Add the onion and cook over moderately high heat until softened, 5 minutes. Add the garlic and cook over moderate heat for 30 seconds. Add the tomato paste and cook, stirring, until darkened, 2 minutes. Stir in the granulated sugar, smoked paprika, orange zest, piment d'Espelette, 1 tablespoon of salt and 1/4 teaspoon of pepper and cook for 30 seconds. Add the rosé and bring to a boil. Add the tomatoes with their juices; bring to a simmer. Remove from the heat.
  3. Stir the water, orange juice and sour cream into the saucepan. Working in batches, puree the soup until smooth. Return the soup to the saucepan; season with salt and pepper. Reheat the soup, then ladle into bowls and serve with the bacon. Alternatively, the soup can be chilled and served cold.
Notes Maple sugar is made from the boiled sap of the sugar maple tree. It's available at health-food stores.
You Might Also Like

Ratings

Average Rating

(3)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.