SMOKY TOMATO SOUP WITH CANDIED BACON

This was a very quick, easy and delicious week night meal.
I had to look up piment d'Espelette and its substitute, as it is not an ingredient I have on hand (Food & Wine magazine explained it as a dried pepper from France). From what I could gather, hot paprika would have done nicely, but I didn't have that in the house either, so ended up substituting regular paprika.

SMOKY TOMATO SOUP WITH CANDIED BACON

8 slices bacon
2 tablespoons light brown sugar
2 tablespoons butter
1/4 cup olive oil
1 onion, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons granulated sugar
1 teaspoon smoked paprika
1 teaspoon grated orange zest (I didn't measure exactly, but used the zest of 1 orange)
1/2 teaspoon piment d'Espelette
salt and freshly ground pepper
1/2 cup rose wine
1 28 ounce can of chopped tomatoes
1/4 cup water
1/4 cup fresh orange juice
3 tablespoons sour cream

Heat oven to 400F.
Line a rimmed baking sheet with parchment, Arrange the bacon on the paper and bake for 8 minutes, until almost crisp. Drain the oil  from the baking sheet. Sprinkle the bacon with the sugar and bake for a further 8 minutes, until glazed. Cool.
Meanwhile, in a saucepan, melt the butter in the oil. Add the onion and cook over moderately high heat until softened, 5 minutes. Add the garlic and cook over moderate heat for 30 seconds. Add the tomato paste and cook, stirring, for about 2 minutes. Stir in the granulated sugar, smoked paprika, orange zest, piment d'Espelette, salt and pepper to taste, and cook for 30 seconds. Add the rose and bring to a boil.
Add the tomatoes with their juices, bring to a simmer. Remove from the heat.
Stir the water, orange juice and sour cream into the saucepan. Working in batches, puree the soup until smooth. Return the soup to the saucepan, re-season with salt and pepper. (I like a chunky soup, so I left out this step).
Ladle into bowls and serve with the bacon.
Enjoy!

Recipe adapted from Food & Wine, July 2009
www.foodandwine.com