INGREDIENTS

INSTRUCTIONS

Preheat oven to 225°F. 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

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