Title: Basque Roasted Toamto Soup
Categories: None
Yield: 8 Servings

2 lb Plum tomatoes; large
2 tb Olive oil
1 ts Granulated sugar
1 sm Dried chiles; broken OR
1/4 ts Crushed red pepper
2 Onions; finely chopped
2 Cloves garlic; crushed
1 1/2 ts Paprika
1 tb Fresh oregano; OR
1 ts Dried oregano
1 28 oz. can Italian plum
-tomatoes; reserve liquid,
-drained, chopped
6 c Chicken broth;
-reduced-sodium, defatted
Salt and pepper; to taste
1/2 lb Shrimp; optional
2 tb Fresh chives; snipped OR
2 tb Basil leaves; slivered

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