Recipe for cooking basque roasted tomato soup

Recipes from Spain and Portugal :: Spanish and Portuguese Soups and Stews

Posted by bettyboop50 at recipegoldmine.com 6/9/01 7:41:21 am

Makes approximately 9 c..

This is really a delicious soup and the shrimp just adds that extra flavor and texture that makes this soup elegant.

2 lbs. large plum tomatoes
2 Tbsp. olive oil
1 tsp. sugar
1/4 tsp. crushed red pepper
2 onions very finely chopped
2 large cloves garlic crushed and peeled
1 1/2 tsp. paprika
1 Tbsp. chopped fresh oregano or
    1 tsp. dried oregano
1 (28 ounce) can Italian plum tomatoes with basil,
    well drained and chopped (reserve liquid)
6 c. chicken broth or homemade broth, defatted
Salt and black pepper to taste
8 large (1/2 pound) shrimp, optional
2 Tbsp. snipped fresh chives or
    slivered basil leaves

Preheat oven to 225 degrees fahrenheit.

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 Tbsp. oil and sprinkle and distribute 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 Tbsp. oil and crushed red pepper over med./low heat. Add onions and garlic and cook, stirring, until lightly browned, 10 to 12 mins.

Add paprika and oregano and cook, stirring, 1 minute longer.

Add canned tomatoes and chicken broth. Let it come to a boil, reduce heat to low and simmer, partially covered, for 25 mins. 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 mins. 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.