Basque Roasted Tomato soup
Basque Roasted Tomato Soup
Posted by bettyboop50 6/9/01 7:41:21
am
Makes approximately 9 cups.
This is really a delicious soup and the shrimp just adds that
extra flavor and texture that makes this soup elegant.
2 pounds large plum tomatoes
2 tablespoons olive oil
1 teaspoon granulated sugar
1/4 teaspoon crushed red pepper
2 onions very finely chopped
2 large cloves garlic crushed and peeled
1 1/2 teaspoons paprika
1 tablespoon chopped fresh oregano or
1 teaspoon dried oregano
1 (28 ounce) can Italian plum tomatoes with basil,
well drained and chopped (reserve liquid)
6 cups chicken broth or homemade broth, defatted
Salt and black pepper to taste
8 large (1/2 pound) shrimp, optional
2 tablespoons snipped fresh chives or
slivered basil leaves
Preheat oven to 225 degrees F.
Lightly oil a large baking sheet 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 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, 1 minute longer.
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 and 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 roasted tomatoes, or remove skins off
tomatoes and puree in 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.
