• Fast
• Make-Ahead

Ingredients

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

Directions

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.