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.