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Basque Roasted Toamto Soup Recipes
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To make Basque Roasted Toamto Soup for 8 you will need
Ingredients
| 2 | pounds | Plum tomatoes; large | | 2 | tablespoons | Olive oil | | 1 | teaspoon | Granulated sugar | | 1 | small | Dried chiles; broken OR | | 1/4 | teaspoons | Crushed red pepper | | 2 | | Onions; finely chopped | | 2 | | Cloves garlic; crushed | | 1 1/2 | teaspoons | Paprika | | 1 | tablespoon | Fresh oregano; OR | | 1 | teaspoon | Dried oregano | | 1 | | 28 oz. can Italian plum tomatoes; reserve liquid, drained, chopped | | 6 | cups | Chicken broth; reduced-sodium, defatted | | | Salt and pepper; to taste | | 1/2 | pounds | Shrimp; optional | | 2 | tablespoons | Fresh chives; snipped OR | | 2 | tablespoons | Basil leaves; slivered |
Instructions
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.
Enjoy your Basque Roasted Toamto Soup
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Wed 23 Apr 2008
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