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Ингредиенты
- 2 lb Plum tomatoes, large
- 2 Tbsp. Extra virgin olive oil
- 1 tsp Granulated sugar
- 1 sm Dry chiles, broken Or possibly
- 1/4 tsp Crushed red pepper
- 2 x Onions, finely minced
- 2 x Cloves garlic, crushed
- 1 1/2 tsp Paprika
- 1 Tbsp. Fresh oregano, Or possibly
- 1 tsp Dry oregano
- 1 x 28 ounce. can Italian plum tomatoes, reserve liquid, liquid removed, minced
- 6 c. Chicken broth, reduced-sodium, defatted Salt and pepper, to taste
- 1/2 lb Shrimp, optional
- 2 Tbsp. Fresh chives, snipped Or possibly
- 2 Tbsp. Basil leaves, slivered
Инструкции
- Preheat oven to 225 F. Lightly oil a large baking sheet with sides or possibly 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 Tbsp. oil and sprinkle with sugar. Roast for 3 hrs, or possibly till very soft and wrinkled. Let cold and set aside.
- Meanwhile, in a Dutch oven or possibly soup pot, heat remaining 1 tablepoon oil and dry chiles (or possibly crushed red pepper) over medium-low heat. Add in onions and garlic and cook, stirring, till lightly browned, 10 to 12 min. Add in paprika and oregano and cook, stirring, for 1 minute more.
- Add in canned tomatoes and chicken broth. Bring to a boil, reduce heat to low and simmer, partially covered, for 25 min. Remove from heat and let cold.
- Strain soup into a bowl; transfer solids to a food processor or possibly blender.
- Puree till 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 in puree to soup. (If the soup is too thick, add in 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 till they just turn pink, 1 to 2 min. Drain and let cold. Peel shrimp and cut in half lengthwise.
- Ladle into warmed soup bowls and garnish with shrimp, if using, and chives
- (or possibly basil). Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 364g | |
| Recipe makes 8 servings | |
| Calories 111 | |
| Calories from Fat 39 | 35% |
| Total Fat 4.41g | 6% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 363mg | 15% |
| Potassium 545mg | 16% |
| Total Carbs 9.66g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.96g | 3% |
| Protein 9.09g | 15% |
