In a dutch oven, cook bacon over medium heat, until crispy. Transfer to paper towel lined plate. Do not drain fat.

Add onion and garlic to pan and cook until light brown and soft. Add butter and tomatoes.

Bring to boil, then reduce to a simmer for 20 minutes.

Using an immersion blender, blend to desired consistency.

Stir in milk, paprika, pepper, and either salt or Tabasco sauce. Bring to boil. Then remove from heat.

Stir in cheese. Serve with reserved bacon on top.