Basque Roasted Tomato Soup

submitted by sigatress

2 pounds large plum tomatoes
2 tablespoons olive oil
1 teaspoon granulated sugar
1 small dried chiles, broken, up to 2 or 1/4 teaspoon crushed red pepper
2 onions, very finely chopped
2 large clove garlic, crushed and peeled
1 1/2 teaspoons paprika, preferably spanish
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
28 ounces italian plum tomatoes, well drained and chopped, reserve liquid
6 cups reduced-sodium chicken broth, defatted
salt & freshly ground black pepper to taste
8 large shrimp, optional, 1/2 pound
2 tablespoons snipped fresh chives or slivered basil leaves

Preheat oven to 225 degrees. Lightly oil a large baking sheet with sides
or coat it with nonstick spray. Cut fresh tomatoes in half lengthwise.
Arrange, cut-side down, in a single layer on prepared baking sheet.
Drizzle with 1 tablespoon oil and sprinkle with sugar. Roast for 3 hours,
or until very soft and wrinkled. Let cool and set aside. Meanwhile, in a
dutch oven or soup pot, heat remaining 1 tablespoon oil and dried chilies
(or crushed red pepper) over medium-low heat. Add onions and garlic and
cook, stirring, until lightly browned, 10 to 12 minutes. Add paprika and
oregano and cook, stirring, for 1 minute more. Add canned tomatoes and
chicken broth. Bring to a boil, reduce heat to low and simmer, partially
covered, for 25 minutes. Remove from heat and let cool. Strain soup into a
bowl; transfer solids to a food processor or blender. Puree until smooth,
adding a little broth if necessary. Return puree and broth to pot. Whisk
to combine. Using a food mill, puree reserved roasted tomatoes.
(Alternatively, slip off skins, puree in a food processor and strain
through a coarse sieve.) Add puree to soup. (If the soup is too thick, add
a little of the reserved canned tomato liquid.) Season with salt and
pepper. If using shrimp, cook in a large saucepan of boiling salted water
until they just turn pink, 1 to 2 minutes. Drain and let cool. Peel shrimp
and cut in half lengthwise. Ladle into warmed soup bowls and garnish with
shrimp, if using, and chives (or basil). Serve immediately.

Calories...210...Fat...6 g...Carbs...32 g...Protein...6 g... Sodium...765
mg...Fiber...4 g.

http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/