ODESSA Tex. (KOSA) -- Chef Victor Bagan with Odessa College shows us how to make roasted tomato soup.
Here's the full recipe as provided by OC:
8 large tomatoes cut in half with the core removed.
1 red pepper, cut in ½ de-seeded
Salt and pepper
4 cloves of garlic peeled chopped
1 medium onion chopped.
1 cup of vegetable or chicken broth
½ cup of cream
Pinch of brown sugar
1 table spoon Italian herbs or ½ cup of chopped fresh basil
Heat the oven to 400 ℉.
Toss the tomatoes and peppers in some olive oil season with salt and pepper, put on a baking sheet and cook in the oven until the tomatoes are soft and the skins coming away from the tomatoes.
While the tomatoes are cooking in a skillet sweat the onions and garlic.
When the tomatoes are cooked, remove the skins, put the cooked tomatoes, peppers, onions and garlic in a food processor/blender and puree until smooth, if you want to leave it a little chunky feel free to do so.
Transfer the pureed vegetables to a sauce pan and add the stock, bring to a boil and simmer for about 10 minutes.
Add the cream and basil, correct the seasoning with the salt and pepper, if the soup is a little acidic add a little brown sugar, be careful it’s easy to add way too much.
Bring the soup back to serving heat and serve.