Smokey Tomato Soup

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This soup was so delightful that I forgot to photograph it. We were devouring it with a cheese tray, a bottle of wine and the Oscars on big screen in my tiny TV room. Between Lady Gaga and Leonardo DiCaprio, and maybe the red wine, I may have slipped on prioritizing this blog. It happens. So, you’re just getting this photo of Winston and I on a sunny walk on the Downtown Greenway the next day. He’s much more cute than the soup anyway.

While the unseasonable but welcomed warm weather is with us, it’s hard to think about soup. But this is super simple and delicious. The smokiness comes from the bacon and the smoked paprika, so don’t think I’m suggesting actually smoking a tomato. And, if you’re trying to cut the fat, I don’t think the heavy cream is needed at all.  This is perfect for crazy week nights or take to work lunches the next couple of days.

Smokey Tomato Soup, from Fine Cooking

  • 1 Tbs. olive oil
  • 3 thick strips bacon (about 3 oz.), thinly sliced
  • 1 large yellow onion, diced (about 1-1/2 cups)
  • Kosher salt
  • 1 Tbs. unbleached all-purpose flour
  • 1 Tbs. chopped fresh thyme
  • 1/2 tsp. sweet or hot pimentón (smoked paprika)
  • One 28-oz. can whole tomatoes and their juices (3 cups) (preferably San Marzano)
  • 2 cups lower-salt chicken broth
  • 2 Tbs. heavy cream (optional)
  • Freshly ground black pepper

Put the oil in a large saucepan, add the bacon, and cook over medium heat, stirring occasionally, until the bacon renders most of its fat, about 5 minutes. Transfer the bacon to a plate lined with paper towels; let drain and cool, and then coarsely chop. Add the onion and 1/2 tsp. salt to the pan and cook, stirring, until the onion softens and starts to brown lightly, about 5 minutes. Stir in the flour, 2 tsp. thyme, and the pimentón, and cook, stirring, for 1 minute. Add the tomatoes and chicken broth, and bring to a boil. Reduce to a simmer, cover with the lid slightly ajar, and cook, stirring occasionally, until the mixture thickens and the flavors meld, about 15 to 20 minutes. Using an immersion blender or working in batches in a regular blender, purée the soup. Return the soup to the pan, stir in the cream, and bring to a boil. Taste and season with salt and pepper if needed, ladle the soup into serving bowls and serve sprinkled with the bacon pieces and the remaining thyme.

 

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