4 slices bacon, chopped
5 ml butter 1 tsp
1 onion, chopped
1 carrot, chopped
2 garlic cloves, minced
5 ml sweet smoked paprika 1/2 tsp
2 ml dried marjoram, rosemary or thyme 1/2 tsp
salt & pepper to taste
1 can whole tomatoes with juice (28 oz / 796 ml)
10 ml sugar 2 tsp
500 ml chicken broth or vegetable stock 2 cup
15 ml lemon or lime juice 1 tbsp
sour cream
In a large saucepan, saute bacon over medium high heat until crispy. Transfer bacon to plate lined with paper towels. Drain off all but 1 tablespoon (15 ml) of fat from pan (adding butter if necessary).
Reduce heat to medium. Add onion and carrot. Cook, stirring occasionally and scraping up brown bits from bottom of pan, for about 5 minutes or until onion is softened. Add garlic, paprika, marjoram, salt and pepper. Saute for 15 seconds or until fragrant. Add tomatoes with juice, breaking up with spoon and half of the reserved bacon, sugar and broth. Increase heat to high and bring to boil. Reduce heat to low, cover leaving lid ajar and simmer for about 20 minutes or until vegetables are soft. Using an immersion blender, puree soup until smooth. Stir in lemon juice. Reheat over low heat, stirring frequenetly. Serve garnised with a dollop of sour cream and remaining reserved bacon.
Serves: 6