Smoked Tomato Bacon Soup

• Gluten free

• Meat

  • 10 slices Turkey bacon

• Produce

  • 2 Garlic cloves
  • 1 Sweet onion, large
  • 8 cups Tomatoes, fresh

• Baking & Spices

  • 2 tbsp Paprika, smoked
  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 Sour cream

Found on reluctantentertainer.com

Description

Ingredients

• 10 slices turkey bacon
• 2 Tbs. unsalted butter
• 1 large sweet onion, chopped
• 2-3 garlic cloves, minced
• 8 cups fresh tomatoes, diced {skins on} or 5-6 cans of diced or stewed tomatoes
• 2 Tbsp. smoked paprika
• Salt and pepper to taste
• Sour cream {optional}

Directions

• In a large, heavy frying pan over medium-high heat, cook the bacon, turning once, about 6-8 minutes. Transfer to a paper towel; allow to cool and crumble the bacon into small pieces. Melt the butter into the bacon grease, and sauté the chopped onion and garlic for about 5 minutes, until slightly browned and softened. Add the diced tomatoes to the onion mixture and bring to a boil. Reduce the heat and simmer for 20 minutes. Remove from the heat, allowing the tomato mixture to slightly cool. Working in batches, puree the soup in a blender, about 2 cups at a time. When pureeing in a blender, make sure you place a paper towel over the top, in place of the lid, and proceed in pureeing. This will eliminate any splatters. Return the pureed tomato mixture to the large frying pan; add paprika and salt and pepper to taste. Return the soup to a boil, then turn off the heat. Taste and adjust the seasoning. Serve the soup in bowls, topped with the crumbled bacon {and sour cream}. Serves 6-8.