Recipe courtesy of Naomi Pomeroy
Recipe courtesy of Naomi Pomeroy
Watch how to make this recipe.
Tomato Soup with Candied Bacon
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- Level: Intermediate
- Total: 1 hr
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 260
- Total Fat
- 22 g
- Saturated Fat
- 7 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 5 g
- Cholesterol
- 35 mg
- Sodium
- 497 mg
The whole point of tomato soup is to make one as an adult that tastes as good as when you were a kid. This one—a velouté with smoky paprika and a maple-sugar-dusted strip of bacon—is that soup. Now all you need is a grilled-cheese sandwich...
- Level: Intermediate
- Total: 1 hr
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 260
- Total Fat
- 22 g
- Saturated Fat
- 7 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 5 g
- Cholesterol
- 35 mg
- Sodium
- 497 mg
Ingredients
Candied Bacon
Soup
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Directions
- Bacon, part 1: Preheat oven to 400 degrees F. Place a wire rack over a rimmed baking sheet and arrange bacon slices on the rack in an even layer. Sprinkle ¼ teaspoon of maple sugar on each slice, lightly pressing to help it adhere. Flip bacon and repeat so both sides are coated. Bake until almost crisp, 8 minutes, checking after 5 to ensure it's not burning.
- Soup: In a pot over medium-high heat, add 4 tablespoons olive oil. When the oil is rippling, add the onions. Stir and cook until they’re soft and translucent, 2–3 minutes. Reduce heat to medium-low, add garlic and half the salt, and cook 2–3 more minutes. Add remaining olive oil and the tomato paste. Increase heat to medium-high and cook, stirring, 2–3 minutes. This is called "frying out": the tomato paste will caramelize and stick to the pan, making a great soup base. Add chopped tomatoes, smoked paprika, fish sauce, remaining salt, and sugar. Stir, scraping to deglaze the pot. Add water, stir again, cover, and simmer, 20 minutes.
- Bacon, part 2: Finish crisping the bacon by flipping it again and sprinkling the remaining sugar on top. Return to oven to render out the remaining fat, 4 minutes. Bacon will look glassy when it’s done. Remove to cool. (Note: Bacon will not be crisp until it has completely cooled.)
- Soup, part 2: Stir lemon zest into soup. Blend in two batches: for the first, ladle half the soup into a blender, along with ⅔ cup milk and ¼ cup cream. Fill blender no more than halfway, remove lid plug, and cover with a kitchen towel to catch spatters. Blend on low to start, then switch to high until smooth and puréed. Taste and adjust for seasoning. Add a pinch of sugar, 4 dashes Tabasco, pepper, and ¼ cup milk. Cover and blend on high to purée. Ladle the soup into a clean pot to rewarm and set aside. Repeat for the second batch with remaining soup and Tabasco, pinch of sugar, ¾ cup milk, and ¼ cup cream. Then add second batch to the pot.
- Assembly: Reheat soup over low heat, 2 minutes. Ladle into bowls, and garnish with candied bacon. Serve immediately.
