Tomato Soup with Smoked Paprika and Bacon
Classic tomato soup gets a punch with smoked paprika and crumbled bacon. Serve with savory panini, such as provolone and arugula or cheddar and sage.
- 4 thick-cut bacon slices
- 1 Tbs. unsalted butter
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 2 cans (each 28 oz.) crushed tomatoes
- 3 Tbs. heavy cream
- 1 1/4 tsp smoked paprika
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
In a large, heavy saucepan over medium heat, fry the bacon, turning once, until crispy, 8 to 10 minutes. Transfer to a paper towel-lined plate. Let the bacon cool, then crumble.
Return the pan to medium heat and melt the butter. Add the onion and garlic and cook, stirring occasionally, until very soft, about 5 minutes. Add the tomatoes and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Remove from the heat and let cool slightly.
Working in batches, puree the soup in a blender. Return the soup to the saucepan and add the cream, paprika and the 1/2 tsp. salt. Return the soup just to a boil and turn off the heat. Taste and adjust the seasoning with salt. Ladle the soup into warmed bowls and serve immediately, topped with the crumbled bacon and a generous grinding of pepper. Serves 4 to 6.
Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011).