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.
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
- 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.
- 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.
- 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.
- 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.