Well I’m down to my final day of paternity leave. It went too fast and I don’t want to go back. If I have learned one thing from my newborn baby this past week it is that if you cry loud enough you will eventually get your way. So excuse me while I go have a quick temper tantrum…
Everyone says babies grow up so fast, and it’s true. It seems like just last week Lillian was brought home from the hospital and now she is already studying for college. I don’t think she can actually read yet, since she is only 6 days old, but it’s never too early to get a head start, right? However, she better stop spitting up on the textbook, those things are expensive!
Between feedings, diaper changes, and staring in the mirror admiring my renegade beard that my employer would otherwise make me shave off if I were at work, I haven’t cooked as much as I expected to this week. I did have time, however, to make a pot of my favorite fire roasted tomato soup recipe.
This soup is phenomenal! It has a deep rich smoky tomato flavor, just a playful amount of heat, and the salty crunch of bacon. It is amazing with grilled cheese sandwiches or just on its own. If you have a hard time locating fire roasted tomatoes in the grocery store check the organic aisle.
If you puree your tomatoes in a kitchen blender I recommend doing so before you heat them up to eliminate the risk of hot tomato sauce flying out and scalding you. Otherwise an immersion blender is perfectly suited to this task.
- 16 oz package bacon
- 2, 28 oz cans fire roasted tomatoes pureed
- 4 cloves garlic
- 1 yellow onion chopped
- 1/2 cup heavy cream
- 2 ½ tsp smoked paprika
- 1 adobo chili in sauce minced (~1 tsp sauce)
- Salt
- Pepper
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In a large saucepan fry bacon on medium heat, until crispy. Place bacon on paper towel to drain. Crumble the bacon once it has cooled and set aside.
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Place the pan back to medium heat and reserve 1 tbsp of bacon grease in the pan. Saute the chopped onion in the pan, stirring occasionally, until the onion has softened, then add garlic and continue to cook for another minute, until garlic is fragrant.
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Puree the tomatoes in a blender and then bring to a boil along with the garlic and onions. Reduce the heat to low and simmer for 20 minutes. Remove the soup from the heat and let it cool slightly.
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Add the cream, adobo chili, and smoked paprika to the soup then salt and pepper to taste. Return the soup just to a boil and turn off the heat.
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Ladle the soup into bowls and serve immediately, topped with the crumbled bacon.
If you enjoyed this Fire Roasted Tomato Soup recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, and if you are willing to take my advice on the food you put into your body you should probably follow my advice on that too
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