Smoky Tomato Soup

This tomato soup is easy enough to make at home in less than an hour with a single saucepan, yet it tastes like it was made in a restaurant. Most of the smokiness comes from the smoked paprika (don’t substitute regular paprika, it won’t be the same). McCormick sells smoked paprika as part of its Gourmet Collection.

This recipe was adapted from Williams-Sonoma Tomato Soup with Smoked Paprika and Bacon.

Servings: 4 large bowls


  • 4 thick-cut applewood smoked bacon slices
  • 1 tablespoon unsalted butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 28-ounce cans crushed tomatoes
  • 1 tablespoon sugar
  • 3 tablespoons heavy cream
  • 1 1/4 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt, plus more, to taste


  1. Cut bacon in half lengthwise and then slice into 1/2 inch pieces. Cook in a large saucepan over medium heat until the bacon pieces begin to brown (approximately 8 minutes). Drain bacon in a sieve.
  2. Melt butter in  the saucepan over medium heat. When it stops foaming add the onion and garlic. Cook until onion is soft and translucent (approximately 8 minutes) stirring occasionally.
  3. Add tomatoes and sugar, stir and bring to a boil. Reduce heat to low and simmer for 20 minutes. Remove from heat and let cool for 10 minutes.
  4. Puree the soup with a stick blender or in a regular blender. Return soup to saucepan and stir in the cream, paprika and salt. Bring to a boil and serve. Garnish with bacon pieces.

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