Ingredients

The following ingredients have 5 Servings
  • 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

Instruction

  • 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).