Smoky Tomato Soup with Maple-Candied Bacon
- TOTAL TIME: 30 MIN
- SERVINGS: 4
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.
- 8 slices of thick-cut applewood-smoked bacon (8 ounces)
- 2 tablespoons maple sugar or light brown sugar (see Note)
- 2 tablespoons unsalted butter
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 3 large garlic cloves, minced
- 1 1/2 tablespoons tomato paste
- 3 tablespoons granulated sugar
- 1 teaspoon smoked paprika
- 1 teaspoon grated orange zest
- 1/2 teaspoon piment d'Espelette (a dried pepper from France)
- Kosher salt and freshly ground pepper
- 1/2 cup dry rosé wine
- Two 15-ounce cans chopped tomatoes
- 2 cups water
- 1/4 cup fresh orange juice
- 3 tablespoons sour cream
- 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.
- 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.
- 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.
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