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.

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