Smoky Tomato Soup with Maple-Candied Bacon

Smoky Tomato Soup with Maple-Candied Bacon

  • Servings: 8-10
  • Difficulty: Easy
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Prep: 15 mins | Oven: 200 °C / 400 °F


Acknowledgment: Kudos to Food & Wine! Note, I added fresh cherry tomatoes! Also, I didn’t want to buy sour cream, so just used cream I had in the fridge.


  • 6-8 slices of thick-cut applewood-smoked bacon
  • 2 tablespoons maple sugar or light brown sugar
  • 2 tablespoons unsalted butter
  • 1/4 cup extra-virgin olive oil
  • 1 small onion, finely chopped
  • 3 large garlic cloves, minced
  • 1 1/2 tablespoons tomato paste
  • 3 tablespoons granulated sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon piment d’Espelette (a dried pepper from France). Or as an alternative, a small red chilli if you don’t have this (like me).
  • Kosher salt and freshly ground pepper
  • 1/2 cup dry rosé wine
  • Two 15-ounce cans chopped tomatoes
  • 2-3 handfuls of cherry tomatoes (halved)
  • 2 cups water
  • 1/4 cup fresh orange juice
  • 3 tablespoons sour cream (or cream, either will do and sometimes just depends what you have on hand)


  1. Preheat the oven to 400°F. 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 8 minutes, until glazed; cool.
  2. 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, until darkened, 2 minutes. Stir in the granulated sugar, smoked paprika, orange zest, 1 tablespoon of salt and 1/4 teaspoon of pepper 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.
  3. Stir the water, orange juice and sour cream or just cream into the saucepan. Working in batches, puree the soup until smooth. Return the soup to the saucepan; season with salt and pepper. Reheat the soup, then ladle into bowls and serve with the bacon. Alternatively, the soup can be chilled and served cold.