Smoky tomato soup with maple-candied bacon

Smoky tomato soup with maple-candied bacon

A simple change on a household classic, makes for a pleasant surprise!

Smoky tomato soup with maple-candied bacon

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 8 slices of thick-cut applewood-smoked bacon (8 ounces)
  • 2 tablespoons maple sugar or light brown sugar
  • 2 tablespoons unsalted butter
  • ¼ cup extra-virgin olive oil
  • 1 small onion, finely chopped
  • 3 large garlic cloves, minced
  • 1 ½ tablespoons tomato paste
  • 3 tablespoons granulated sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon grated orange zest
  • ½ teaspoon piment d’Espelette
  • Kosher salt and freshly ground pepper
  • ½ cup dry wine
  • Two 15-oz. cans chopped tomatoes
  • 2 cups water
  • ¼ cup fresh orange juice
  • 3 tablespoons sour cream
  1. Instructions
  2. Preheat the oven to 400 degrees F. 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.
  3. Meanwhile, in a saucepan, melt the butter in the olive oil. Add the chopped 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, about 2 minutes. Stir in the granulated sugar, smoked paprika, orange zest, piment d’Espelette, 1 teaspoon of salt and ¼ teaspoon of pepper and cook for 30 seconds. Add the wine and bring to a boil. Add the tomatoes with their juices; bring to a simmer. Remove from the heat.
  4. 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, ladle into bowls and serve with the bacon. The soup can be served chilled.