Tomato Soup With Smoked Paprika And Bacon
This rich and velvety tomato soup is a comforting blend of smoky flavors, creamy texture, and crisp bacon crumbles. Perfect for a cozy night in, each spoonful is a delightful balance of heartiness and warmth.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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 <i>Soup of the Day</i>, by Kate McMillan (Weldon Owen, 2011).
Comments
No comments found.