Smoky Tomato Bacon Soup
Crisp bacon and smoky spices in a thick, creamy soup topped with fresh herbs.
Yield:
Approx. quarts
Ingredients
¼ cup Extra virgin olive oil
2 oz. Unsalted butter
1½ lb. Thick strips bacon, thinly sliced
3 Yellow onions, large, diced (about 1½ cups)
Kosher salt
½ cup Unbleached all-purpose flour
3 tbsp. Fresh thyme, chopped
2 tbsp. Sweet smoked paprika
3- #10 cans – Bella Rossa Cubetto di Pomodoro
3 cups Vegetable stock
¾ tsp. Sea salt
2 cups Heavy cream
To taste Freshly ground black pepper
Instructions
Preparation Steps
- In a large soup pot, cook bacon until fully cooked. Drain grease and chop bacon.
- Heat olive oil and butter over medium-high heat. Add onion and bacon pieces and sauté until onion is transparent.
- Add flour and cook until light roux is formed.
- Add remaining ingredients except cream. Let simmer for 20 minutes.
- With an immersion blender, blend mixture until smooth.
- Remove from heat and whisk in cream.
To serve: Garnish with cracked pepper and additional crumbled bacon on top with fresh herbs like chervil or parsley.
Suggested Soup Garnishes: Shaves of aged provolone cheese, char-grilled baguette slices, fresh basil sprig.
