Linda's Feed Bag
Linda’s Smokey Tomato Soup with Range Bacon
The bright flavors of tomato and smoked paprika make this soup perfect for the end of summer. It’s delicious chilled or hot. Serves 4. Be sure to continue tasting this soup while making it and give it your level of piquante!
8 slices of thick cut smoked bacon (8 ounces)
2 T light brown sugar
¼ c olive oil (you may add 2 T butter for more flavor)
1 medium onion, finely chopped
3 large garlic cloves, minced
1.5 T tomato paste
3 T brown sugar
1 tsp smoked paprika
1 tsp grated orange zest
½ tsp powdered hot pepper to your taste
Kosher salt and freshly group pepper
½ cup dry white wine
Two 15 oz cans chopped tomatoes
2 cups water
¼ cup fresh orange juice (optional)
4 T lowfat sour cream
Cook the bacon either in a pan on the stove or in a 400-degree oven on parchment paper. Either way, cook for about 8 minutes; drain the oil, sprinkle with the 2 T brown sugar and cook again for another 8 minutes until it is glazed and crispy. Cool.
Meanwhile in a saucepan, melt the butter and/or olive oil and soften the onions, about 5 minutes. Add the garlic, then the tomato paste for another 2 minutes. Stir in sugar, paprika, orange zest, hot pepper, salt & pepper, then wine and bring to a boil. Add the tomatoes with their juices, the water, orange juice and bring to a simmer. Remove from heat. Serve hot or cold.
You may choose to puree the soup until smooth, but I prefer it chunky. Serve in bowls or mugs, season with more salt and pepper if necessary, add broken bits of the bacon and a dollop of sour cream on the top.
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Smoke Signals blows your way from High Noon Western Americana of Los Angeles, California, producers of the High Noon Antique Show & Auction for 25 years (1991-2014). Smoke Signals eMagazine was founded in 2010 from a desire to share thoughts and facts with the High Noon community and look at what is going on in the Western world while feeding our readers with great recipes and giving advertisers a chance to blow their own smoke.
And hopefully we educate along the way.
Linda Kohn Sherwood, Editor