Roasted tomato soup meets…BACON!
- 2 lbs. roma tomatoes, halved lengthwise
- 1–2 Tbsp. vegetable or canola oil
- 6 strips bacon, chopped
- 1 small white onion
- 4 cloves garlic, minced
- 1.5 cups chicken or vegetable stock
- 1 Tbsp. smoked paprika
- 1 bay leaf
- 2/3 cup heavy cream
- Preheat oven to 400 degrees F. Cover a baking sheet with aluminum foil or parchment, and lay out tomatoes so that they are in a single layer. Drizzle or mist with 1-2 tablespoons of vegetable or canola oil, and then sprinkle generously with salt and black pepper. Roast until tomatoes are tender, about an hour.
- Meanwhile, heat a large stockpot over medium-high heat. Add the bacon and cook, stirring occasionally, until crispy (about 8-10 minutes). Transfer to a heat-proof bowl and set aside, reserving about 2 tablespoons of the fat in the stockpot.
- Add onion and saute for about 5 minutes until the onion is soft and translucent. Add the garlic and cook for an additional minute. Then add the chicken or vegetable stock, bay leaf, smoked paprika, roasted tomatoes and cooked bacon and bring to a boil. Reduce heat to medium-low, and simmer for 15-20 minutes to slightly reduce.
- If desired, use an immersion blender to puree the soup. Or transfer the soup in small batches into a blender and puree until smooth. (Be very careful pureeing hot liquids!) Transfer the soup back to the stockpot and stir in the heavy cream. Remove from the heat and serve immediately.