1can28 oz/ 875 grams crushed or whole San Marzano tomatoes
1/2-1cupchicken broth
6tablespoonsheavy cream
1 ½teaspoonssmoked paprika
1teaspoondried basil
2teaspoonswhite granulated sugar
salt and pepper to taste
Instructions
In a medium saucepan fry the bacon over medium heat until crispy. Transfer to a plate lined with paper towel. Let cool then crumble. Set aside.
In the same saucepan with the bacon oil, add butter and saute the onions and garlic until soft. Add the tomatoes and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
Remove the saucepan from heat. Puree the soup using an immersion blender or a blender (in batches, if necessary).
Return the saucepan back to the stove. Add 1/2 cup of the broth and add more if the consistency is too thick. Add the cream, paprika, basil, sugar, salt, and pepper. Taste and adjust the seasoning.