-
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.
-
3
Arrange, cut-side down, in a single layer on prepared baking sheet.
-
4
Drizzle with 1 Tbsp.
-
5
oil and sprinkle with sugar.
-
6
Roast for 3 hrs, or possibly till very soft and wrinkled.
-
7
Let cold and set aside.
-
8
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.
-
9
Add in onions and garlic and cook, stirring, till lightly browned, 10 to 12 min.
-
10
Add in paprika and oregano and cook, stirring, for 1 minute more.
-
11
Add in canned tomatoes and chicken broth.
-
12
Bring to a boil, reduce heat to low and simmer, partially covered, for 25 min.
-
13
Remove from heat and let cold.
-
14
Strain soup into a bowl; transfer solids to a food processor or possibly blender.
-
15
Puree till smooth, adding a little broth if necessary.
-
16
Return puree and broth to pot.
-
17
Whisk to combine.
-
18
Using a food mill, puree reserved roasted tomatoes (Alternatively, slip off skins, puree in a food processor and strain through a coarse sieve.)
-
19
Add in puree to soup.
-
20
(If the soup is too thick, add in a little of the reserved canned tomato liquid.)
-
21
Season with salt and pepper.
-
22
If using shrimp, cook in a large saucpen of boiling salted water till they just turn pink, 1 to 2 min.
-
23
Drain and let cold.
-
24
Peel shrimp and cut in half lengthwise.
-
25
Ladle into warmed soup bowls and garnish with shrimp, if using, and chives
-
26
(or possibly basil).
-
27
Serve immediately.
