Basque Roasted Toamto Soup

Ingredients: Pounds Plum Tomatoes; Large Tablespoons Olive Oil Teaspoon Granulated Sugar Small Dried Chiles; Broken Or 1/4 Teaspoons Crushed Red Pepper Onions; Finely Chopped Cloves Garlic; Crushed 1 1/2 Teaspoons Paprika Tablespoon Fresh Oregano; Or Teaspoon Dried Oregano 28 Oz. Can Italian Plum Tomatoes; Reserve Liquid, Drained, Chopped Cups Chicken Broth; Reduced-sodium, Defatted Salt And Pepper; To Taste 1/2 Pounds Shrimp; Optional Tablespoons Fresh Chives; Snipped Or Tablespoons Basil Leaves; Slivered Makes:

Directions:

Preheat oven to 225øF. 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 tablepoon oil and dried chiles (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 saucpen 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. Recipe by: Eating Well (October) 1997 Posted to recipelu-digest by Nesb2@aol.com on Feb 10, 1998

| |