Smoky Tomato Soup with Maple-Candied Bacon
"The bright flavors of tomato, orange juice and smoked paprika make this soup perfect for summer, as does its versatility: It's delicious chilled or hot. Naomi Pomeroy serves the soup with a side of maple-candied bacon, which she prepares by sprinkling bacon slices with maple sugar and baking them until crisp...."
INGREDIENTS
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8 slices of thick-cut applewood-smoked bacon (8 ounces)
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2 tablespoons maple sugar or light brown sugar (see Note)
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2 tablespoons unsalted butter
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1/4 cup extra-virgin olive oil
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1 small onion, finely chopped
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3 large garlic cloves, minced
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1 1/2 tablespoons tomato paste
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3 tablespoons granulated sugar
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1 teaspoon smoked paprika
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1 teaspoon grated orange zest
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1/2 teaspoon piment d'Espelette (a dried pepper from France)
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Kosher salt and freshly ground pepper
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1/2 cup dry rosé wine
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Two 15-ounce cans chopped tomatoes
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2 cups water
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1/4 cup fresh orange juice
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3 tablespoons sour cream
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