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Рецепт Basque Roasted Toamto Soup
by Global Cookbook

Basque Roasted Toamto Soup
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  Порций: 8

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

  1. Preheat oven to 225 F. Lightly oil a large baking sheet with sides or possibly coat it with nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. Strain soup into a bowl; transfer solids to a food processor or possibly blender.
  6. Puree till smooth, adding a little broth if necessary. Return puree and broth to pot. Whisk to combine.
  7. 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.
  8. 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.
  9. Ladle into warmed soup bowls and garnish with shrimp, if using, and chives
  10. (or possibly basil). Serve immediately.