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Roasted Tomato Soup Recipe


This recipe is courtesy of Gretchen Hanson, executive chef at Hobos Restaurant and Bar in Rehoboth Beach. Enjoy!


  • 3–4 pounds roasted tomatoes (can use Muir Glen’s organic fire-roasted tomatoes)
  • 1 quart tomato juice
  • 1 quart vegetable stock
  • ¼ cup roasted garlic*
  • ½ cup roasted onion*
  • 2 tablespoons basil purée (1 cup basil leaves puréed in 1 tablespoon olive oil)
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked sea salt*
  • 2 teaspoons white pepper*

*Amount optional. You can add more or use less, depending on personal preference.

Directions: Roast tomatoes, onions and garlic, and add to all other ingredients. Bring to a boil and then to a simmer until mixture reaches the desired thickness.