8 slices thick-cut bacon
1 tsp Applewood Smoked Sea Salt
2 Tbl brown sugar
1 tsp Pure Maple Extract
2 Tbl unsalted butter
¼ cup Arbequine Extra Virgin Olive Oil
1 small onion, finely chopped
3 large garlic cloves, minced
1 ½ Tbl tomato paste
3 Tbl granulated sugar
2 tsp Smoked Sweet Paprika
1 tsp Smoked Hot Paprika
1 tsp grated orange zest
1 Tbl Kosher salt
¼ tsp black pepper
½ cup dry Rose’ wine
Two 15-oz cans fire roasted canned tomatoes
2 cups water
¼ cup orange juice
3 Tbl sour cream

We adapted this Food & Wine classic with help from customer Betsy W. The layers of flavor are intriguing—candied bacon, two types of paprika, orange zest—wow. The candied bacon is amazing – saving it for garnish later was the hardest part! We love the  combo of our Applewood Smoked Sea Salt and Pure Maple Extract on the bacon. Also, be sure to brown the tomato paste. This step adds to depth to the tomato flavor. 


1.Preheat oven to 400°F.
2.Line a rimmed baking sheet with foil, and arrange bacon on the pan. Sprinkle with Applewood Smoked Salt. Combine the brown sugar and extract, and spread an even layer on the bacon. Bake for 8-12 minutes or until the bacon is crisp and glazed. Set aside.
3. In a large, heavy bottomed pot, melt the butter and Arbequina Extra Virgin Olive Oil. Add the onion and cook over medium heat until softened. Add the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until darkened. Stir in the granulated sugar, Paprikas, orange zest, salt and black pepper. Cook for 30 seconds. Add the wine and bring to a boil. Add the canned tomatoes with their juices. Bring to a simmer and cook for 20 minutes.
4.Remove the soup from heat, and stir the water, orange juice and sour cream into the pot. Working in batches, puree the soup until smooth. In a blender, take care to cover the blender with a dishtowel; the cover will pop off from the steam building inside. An alternative would be to use a stick (immersion) blender directly in the pot.
5.Return the soup to the pot and reheat. Garnish with pieces of candied bacon on top. The soup can also be served chilled.

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