Filling tomato soup with Pork

Dice the pork luncheon meat. 

Place the diced bacon on a cold sauté pan or in a pot with a bit of oil and turn it up to medium-high heat. 

Cook the bacon until it starts to become golden. Add the diced luncheon meat and fry until all the meat is crispy and golden. Remember to flip the meat occasionally to avoid it sticking to the pan. 

Let the bacon and pork luncheon meat drain on a paper towel.  

Pour the fat from the pan into a bowl and save it for later use. Wipe off the sauté pan.  

Chop the onion and thyme.  

Prepare the vegetable stock and set it aside. 

Heat up some of the saved fat in a sauté pan or a pot and add in the onion. Sauté until translucent. 

Sprinkle wheat flour over the onion and stir.  

Add the chopped thyme and paprika and mix it well.  

Add the two canned tomatoes and the vegetable stock. Let it simmer for the next 15-20 minutes. Stir regularly.  

Blend the soup in a blender or with a stick blender until it is completely smooth. 

Stir in the sour cream and heat up the soup before serving.