Smoky Tomato Soup with Bacon Cheese Straws

In a large Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook, stirring occasionally, until tender, 3 to 5 minutes.

Stir in flour until well combined; cook 2 to 3 minutes. Gradually stir in half of stock. Bring to a low boil; cook until thickened, stirring frequently. Stir in remaining stock, tomatoes, ground chipotle chile pepper, chili powder, salt, and black pepper; bring just to a boil. Reduce heat to medium-low; simmer, uncovered, stirring occasionally until thickened, 20 to 30 minutes.

Transfer half of soup to the container of a blender. Secure lid on blender and remove center piece of lid to let steam escape. Place a clean towel over opening in lid to avoid splatters, and process until smooth.

Return blended soup to soup mixture in pot. Add basil, and stir to combine.

Serve immediately with Bacon Cheese Straws. Garnish with basil and black pepper, if desired.

Preheat oven to 400°.

In a large skillet, cook bacon over medium heat until crisp. Remove bacon; let drain on paper towels.

In the work bowl of a food processor, combine flour, salt, garlic powder, mustard, paprika, and pepper; pulse 2 to 4 times until well combined. Add chopped bacon, cheese, and butter. Pulse until a dough forms.

Spoon dough into a piping bag fitted with a Wilton 4B open star tip. Pipe dough into 6-inch lines, spaced about 1 inch apart on unlined, ungreased baking sheets.

Bake until lightly golden and crisp, 8 to 10 minutes.