Basque Roasted Tomato Soup

Serving Size : 8
Ingredients

for prepare Basque Roasted Tomato Soup

:

Amount	Measure	Ingredient - Preparation Method
2	pounds	large plum tomatoes
2	tablespoons	olive oil
1	teaspoon	granulated sugar
1	small	dried chiles - broken, up to 2
or 1/4 teaspoon crushed red pepper basque roasted tomato soup
2		onions
very finely chopped basque roasted tomato soup
2	large clov	garlic
crushed and peeled basque roasted tomato soup
1 1/2	teaspoons	paprika
preferably spanish basque roasted tomato soup
1	tablespoon	chopped fresh oregano
or 1 teaspoon dried oregano basque roasted tomato soup
28	ounces	italian plum tomatoes
well drained and chopped reserve liquid basque roasted tomato soup
6	cups	reduced-sodium chicken broth - defatted
salt & freshly ground black pepper to taste basque roasted tomato soup
8	large	shrimp - optional
1/2 pound basque roasted tomato soup
2	tablespoons	snipped fresh chives

1. Preheat oven to 225°F. Lightly oil a large baking sheet with sides or coat it with nonstick spray. 2. 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. 3. Meanwhile, in a Dutch oven or soup pot, heat remaining 1 tablespoon oil and dried chilies (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. 4. 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. 5. 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. 6. 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. 7. 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. 8. Ladle into warmed soup bowls and garnish with shrimp, if using, and chives (or basil). Serve immediately, with Garlic Crostini. MAKES 9 CUPS, FOR 8 FIRST-COURSE SERVINGS. 210 calories per serving; 6 grams protein; 6 grams fat (0.8 gram saturated fat); 32 grams carbohydrate; 765 mg sodium; 4 mg cholesterol; 4 grams fiber.

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .