Home » italian food » Recipe: basque roasted tomato soup

Tagliatelle al cacao (with mussels, lobster, corn, tomatoes)
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Basque Roasted Tomato Soup

Makes approximately 9 cups.

This is really a delicious soup and the shrimp just adds that extra flavor and texture that makes this soup elegant.

2 pounds large plum tomatoes
2 tablespoons olive oil
1 teaspoon granulated sugar
1/4 teaspoon crushed red pepper
2 onions very finely chopped
2 large cloves garlic crushed and peeled
1 1/2 teaspoons paprika
1 tablespoon chopped fresh oregano or
1 teaspoon dried oregano
1 (28 ounce) can Italian plum tomatoes with basil,
well drained and chopped (reserve liquid)
6 cups chicken broth or homemade broth, defatted
Salt and black pepper to taste
8 large (1/2 pound) shrimp, optional
2 tablespoons snipped fresh chives or
slivered basil leaves

Preheat oven to 225 degrees F.

Lightly oil a large baking sheet 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 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, 1 minute longer.

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 and 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 roasted tomatoes, or remove skins off tomatoes and puree in 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). Serve immediately.