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Basque Roasted Tomato Soup


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



  1. Heat oven to 225 degrees F.
  2. Lightly oil a large baking sheet with nonstick spray.
  3. Cut fresh tomatoes in half lengthwise. Arrange, cut-side down, in a single layer on prepared baking sheet.
  4. rizzle with 1 tablespoon oil and sprinkle with sugar.
  5. Roast for 3 hours, or until very soft and wrinkled. Let cool and set aside.
  6. Meanwhile, in a Dutch oven or soup pot, heat remaining 1 tablespoon oil and crushed red pepper over medium/low heat.
  7. Add onions and garlic and cook, stirring, until lightly browned, 10 to 12 minutes.
  8. Add paprika and oregano and cook, stirring, 1 minute longer.
  9. Add canned tomatoes and chicken broth. Bring to a boil, reduce heat to low and simmer, partially covered, for 25 minutes.
  10. Remove from heat and let cool.
  11. Strain soup into a bowl and transfer solids to a food processor or blender. Puree until smooth, adding a little broth if necessary.
  12. Return puree and broth to pot. Whisk to combine.
  13. Using a food mill, puree roasted tomatoes, or remove skins off tomatoes and puree in food processor and strain through a coarse sieve.
  14. Add puree to soup. (If the soup is too thick, add a little of the reserved canned tomato liquid.)
  15. Season with salt and pepper.
  16. If using shrimp, cook in a large saucepan of boiling salted water until they just turn pink, 1 to 2 minutes.
  17. Drain and let cool.
  18. Peel shrimp and cut in half lengthwise.
  19. Ladle into warmed soup bowls and garnish with shrimp, if using, and chives (or basil).
  20. Serve immediately.

Makes approximately 9 cups.

Posted by bettyboop50 at Recipe Goldmine 6/9/01 7:41:21 am.


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