Adapted from Fine Cooking, Weeknight Dinners, pg 31
4 slices of bacon
1 cup sweet onion, finely diced
sprinkle of salt
1 small clove garlic, pressed
1 Tbs all-purpose flour
3/4 tsp dried thyme
1/2 tsp smoked paprika (I used a generous 1/2 tsp)
1 box Pomi strained tomatoes (chopped tomatoes work wonderfully too!)
1 cup low salt chicken broth
1 cup water
splash milk or cream
Salt and pepper to taste
Cook the bacon in a skillet for about 5 minutes or until most of the fat has rendered and the bacon is done. Transfer the bacon to a paper towel lined plate, blot and let cool, then crumble. Save 1 Tbs of rendered fat.
Mix together the flour, thyme and smoked paprika in a small bowl and set aside.
Heat 1 Tbs rendered bacon fat in a medium sauce pan over medium heat and add the diced onions and a sprinkle of salt. Cook, stirring often, until the onions soften and just start to brown. Using a garlic press, press one clove of garlic into the onions and sautee about 30 seconds longer. Add the spices (flour, thyme and smoked paprika) and cook, stirring for about 1 minute.
Add the tomatoes, broth and 1 cup of water and bring to a boil. Reduce to a simmer and cook, stirring occasionally until the soup thickens and reduces slightly. I cooked mine for 15-20 minutes. Taste and adjust salt if necessary.
Ladle the hot soup into serving bowls and top with crumbled bacon and a sprinkle of freshly ground pepper. (Note: the soup reheats well the next day)
We served our soup with Pepper Jack Grilled Cheese Sandwiches on Sour Dough Bread. Nice!
