Basque Roasted Tomato Soup

Step 1

Preheat oven to 225°F. Lightly oil a large baking sheet with sides or coat it with nonstick spray.

Step 2

Cut fresh tomatoes in half lengthwise. Arrange, cut-side down, in a single layer on prepared baking sheet.

Step 3

Drizzle with 1 tablespoon oil and sprinkle with sugar.

Step 4

Roast for 3 hours, or until very soft and wrinkled.

Step 5

Let cool and set aside.

Step 6

Meanwhile, in a Dutch oven or soup pot, heat remaining 1 tablespoon oil and dried chilies (or crushed red pepper) over medium-low heat.

Step 7

Add onions and garlic and cook, stirring, until lightly browned, 10 to 12 minutes.

Step 8

Add paprika and oregano and cook, stirring, for 1 minute more.

Step 9

Add canned tomatoes and chicken broth.

Step 10

Bring to a boil, reduce heat to low and simmer, partially covered, for 25 minutes.

Step 11

Remove from heat and let cool.

Step 12

Strain soup into a bowl; transfer solids to a food processor or blender.

Step 13

Puree until smooth, adding a little broth if necessary.

Step 14

Return puree and broth to pot. Whisk to combine.

Step 15

Using a food mill, puree reserved roasted tomatoes. (Alternatively, slip off skins, puree in a food processor and strain through a coarse sieve.)

Step 16

Add puree to soup. (If the soup is too thick, add a little of the reserved canned tomato liquid.) Season with salt and pepper.

Step 17

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.

Step 18

Ladle into warmed soup bowls and garnish with shrimp, if using, and chives (or basil).

Step 19

Serve immediately.

Step 20

Step 21

MAKES 9 CUPS, FOR 8 FIRST-COURSE SERVINGS.