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
- 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
- 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.
- 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.
- 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.
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