In a large, heavy frying pan over medium-high heat, cook the bacon, turning once, about 6-8 minutes. Transfer to a paper towel; allow to cool and crumble the bacon into small pieces.

Melt the butter into the bacon grease, and sauté the chopped onion and garlic for about 5 minutes, until slightly browned and softened.

Add the diced tomatoes to the onion mixture and bring to a boil. Reduce the heat and simmer for 20 minutes. Remove from the heat, allowing the tomato mixture to slightly cool.

Working in batches, puree the soup in a blender, about 2 cups at a time. When pureeing in a blender, make sure you place a paper towel over the top, in place of the lid, and proceed in pureeing. This will eliminate any splatters.

Return the pureed tomato mixture to the large frying pan; add paprika and salt and pepper to taste. Return the soup to a boil, then turn off the heat.

Taste and adjust the seasoning. Serve the soup in bowls, topped with the crumbled bacon {and sour cream}.