Smoked Tomato And Bacon Soup Recipes

TOMATO SOUP WITH CANDIED BACON

Steps:

• 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.

SMOKED TOMATO AND BACON SOUP

Steps:

• Preheat oven to 400 degrees.
• Toss Tomatoes, Onion, Garlic Cloves and fresh Thyme together with the Olive Oil and season with a touch of Salt and Pepper.
• Place in a shallow roasting pan and roast in oven for about 20 minutes.
• After add the tomato paste, stir well and return to the oven for another 10 minutes.
• Remove the ingredients from the roasting pan and scrape into a medium size stock pot.
• Add Tomato Juice and Chicken/Vegetable stock and simmer soup mix for about 20 minutes on low heat, (if soup looks like it's becoming too thick add a bit of water).
• Puree everything with a until smooth and strain through a semi-fine strainer.
• Pour mixture back into stock pot and return to heat.
• Bring soup to a light simmer and add Sugar, Cream, and Liquid Smoke.
• Season to taste with some Salt and Pepper.
• Place bacon in bottom of bowls and pour soup on top to serve.

SPICY TOMATO & BACON SOUP

Steps:

• Remove rind from bacon and tear into bite sized pieces.
• Place bacon, oil, garlic, and onion flakes into medium saucepan and cook over medium heat until bacon is browned and cooked through.
• Add all remaining ingredients apart from bread and slowly bring to boil over medium temperature (will take around 10 minutes).
• Reduce temperature to low and simmer for 10 minutes.
• Meanwhile toast bread and cut into small squares as croutons.
• Serve soup in bowl with croutons sprinled over the top.

SMOKED TOMATO SOUP

Steps:

• In a stock pot, saute onion, garlic, and thyme in olive oil over medium heat until onions are translucent.
• Stir in smoked tomatoes and canned tomatoes.
• Stir in some salt to taste.
• Simmer until tomatoes render their juices.
• Stir in chicken broth and Mexican hot sauce to taste.
• Simmer another few minutes.
• Add more salt to taste (if necessary).
• Stir in blue cheese until all melted.
• Cool soup and puree in a blender. If the soup is too warm the steam will build up in the blender and explode.
• Return to stock pot, stir in heavy cream, and serve when hot.
• Stirring in the cream is the final step before serving as the cream can curdle if added too early.
• The base (soup without cream) can be refridgerated for future use. Just add cream and warm before serving.
• Garnish with a sprig or two of fresh cilantro before serving.