Basque Roasted Tomato Soup
August 05, 2020
"Roasting tomatoes gives the soup a rich flavor. Serve with a garlic crostini, if desired."
- Serving Size: 1 (449.3 g)
- Calories 126.7
- Total Fat - 4.8 g
- Saturated Fat - 0.7 g
- Cholesterol - 35.7 mg
- Sodium - 873.6 mg
- Total Carbohydrate - 15.7 g
- Dietary Fiber - 3.9 g
- Sugars - 7.6 g
- Protein - 7.7 g
- Calcium - 73.4 mg
- Iron - 1.5 mg
- Vitamin C - 31.6 mg
- Thiamin - 0.1 mg
Preheat oven to 225°F. 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 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.
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 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.
Ladle into warmed soup bowls and garnish with shrimp, if using, and chives (or basil).
MAKES 9 CUPS, FOR 8 FIRST-COURSE SERVINGS.
Tips & Variations
No special items needed.