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Smoky Tomato Soup With Maple-Candied Bacon

767 faves | 8 recommends
More from this source
Pip & Ebby
Related tags
soups gluten free memorial day mothers' day breakfast lunch
Nutrition per serving    (USDA % daily values)
CAL
550
FAT
84%
CHOL
11%
SOD
4%

Comments

yum
Steve Simmons   •  16 Oct   •  Report
Got to l
Jeanna Traill   •  4 Oct   •  Report
It looks like hot paprika is a good substitute for piment d’espelette. Let us know how it goes!
Sami Naffziger   •  25 Sep   •  Report
what can i substitute ½ tsp piment d’Espelette with?
Suat Tan   •  25 Sep   •  Report
Re: piment d’Espelette and this recipe. I love recipes like this, until I get to an ingredient I don't have in my kitchen and cannot acquire without either ordering online, or going to a big city. I live in a rural area. Very rural. Meat and potatoes city. Special pepper is not even in the repertoire of these stores. I wonder if there are others who love to cook gourmet food, previously lived in large cities, and have this chronic problem now because of where they live. Just curious.
Cass Bruton   •  24 Sep   •  Report
I can't wait to make this for dinner tonight, looks good.
Gretchen Feist   •  24 Sep   •  Report
looks appetising
Martin Loughborough   •  24 Sep   •  Report
Add a comment

Ingredients for 4 servings

8 slices of thick-cut applewood-smoked bacon (8 ounces)

2 tablespoons maple sugar or light brown sugar

2 tablespoons unsalted butter

¼ cup extra-virgin olive oil

1 small onion, finely chopped

3 large garlic cloves, minced

1 ½ tablespoons tomato paste

3 tablespoons granulated sugar

1 teaspoon smoked paprika

1 teaspoon grated orange zest

½ teaspoon piment d’espelette

Kosher salt and freshly ground pepper

½ cup dry wine

Two 15-oz. cans chopped tomatoes

2 cups water

¼ cup fresh orange juice

3 tablespoons sour cream

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