Smokey Tomato Soup with Maple-Candied Bacon Recipe

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment. Arrange the bacon on the paper and bake for 8 minutes, until almost crisp. Drain the oil from the baking sheet. Sprinkle the bacon with the sugar and bake for 8 minutes, until glazed; cool.
Meanwhile, in a saucepan, melt the butter in the olive oil. Add the chopped onion and cook over moderately high heat until softened, 5 minutes. Add the garlic and cook over moderate heat for 30 seconds. Add the tomato paste and cook, stirring, until darkened, about 2 minutes. Stir in the granulated sugar, smoked paprika, orange zest, piment d’Espelette, 1 teaspoon of salt and ¼ teaspoon of pepper and cook for 30 seconds. Add the wine and bring to a boil. Add the tomatoes with their juices; bring to a simmer. Remove from the heat.
Stir the water, orange juice and sour cream into the saucepan. Working in batches, puree the soup until smooth. Return the soup to the saucepan; season with salt and pepper. Reheat, ladle into bowls and serve with the bacon. The soup can be served chilled.