Basque Roasted Tomato Soup
Servings
Prep Time
Cook Time
Ready In
Recipe: #35393
August 05, 2020
Categories: Fresh Tomatoes, Soups/Stews, Shellfish, Shrimp, Fruit, Tomato, Spanish, Oven Bake, Stove Top, Gluten-Free, No Eggs, Non-Dairy, All Occasions more
"Roasting tomatoes gives the soup a rich flavor. Serve with a garlic crostini, if desired."
Ingredients
Nutritional
- 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
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.
Tips & Variations
No special items needed.