Soup Cookbook

Directions

• Preheat oven to 225øF.
• 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 tablepoon oil and dried chiles (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 saucpen 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).
• Serve immediately.
• Recipe by: Eating Well (October) 1997 Posted to recipelu-digest by Nesb2@aol.com on Feb 10, 1998