Smoky Tomato Soup With Mini Grilled Cheese And Bacon Sammies 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.

SMOKY TOMATO SOUP WITH MINI GRILLED CHEESE AND BACON SAMMIES

Steps:

• Heat the oil in a soup pot over med-high heat; add in the chopped bacon; cook until crisp, 2-3 minutes.
• Using a slotted spoon, transfer the crispy bacon to paper towels to drain and reserve for the mini grilled cheese and bacon sammies.
• To the same pot, add the garlic, onions, celery, and carrots; season with salt and pepper.
• Cook for 5-6 minutes, until the vegetables are tender.
• Scoop the veggies into a food processor, add about 1/2 cup chicken stock and the marjoram, and puree until smooth.
• Return the pureed veggies to the pot, place back over med-high heat, and add the remaining chicken stock, crushed fire-roasted tomatoes, sugar, and the smoked paprika; bring up to a bubble, stir in the cream, and keep warm over low heat while you make the sammies.
• Heat some butter in a big skillet over medium heat.
• While the butter is melting, lay 8 of the bread slices on a cutting board.
• Top each one with a slice of cheese, a sprinkle of the reserved bacon, some chives, and another slice of bread.
• Transfer 4 of the mini sammies to the hot skillet and cook until the sandwich is toasted on both sides and the cheese is melted; repeat with the remaining 4 sammies.
• Serve the smoky tomato soup with some popcorn floating on top and the mini grilled cheese and bacon sammies on the side.