top of page

Nobe’s P.B. Foods Recipes

Tomato Soup

Ingredients:

  • 3 ½ pounds of fresh tomatoes

  • 3 tablespoons of extra virgin olive oil

  • 1 large onion

  • 2 celery stalks (small diced)

  • 1 medium carrot (small diced)

  • 6 garlic cloves (minced)

  • ½ teaspoon of dried thyme

  • 1 ½ teaspoons of kosher salt

  • ½ teaspoon of black pepper

  • 2 ½ cups of vegetable stock

  • ¾ teaspoon of smoked paprika

  • ¼ teaspoon of red pepper flakes

Tomato Soup
Image by Calum Lewis

Instructions:

  1. Heat oven to 420°. Cut tomatoes in half; arrange on baking sheet cut side up. Drizzle with olive oil and season with a few pinches of salt. Bake 30-40 minutes.
     

  2. In a stock pot over medium heat, add the remaining olive oil. Add onions and sauté for 5 minutes. Add garlic, smoked paprika and crushed red pepper flakes. Sauté for 2 minutes.
     

  3. Add broth and roasted tomatoes to stock pot.
     

  4. Pour soup in a high-speed blender. Puree the soup; season soup with additional salt, pepper and smoked paprika if needed.
     

  5. Pour back into stock pot. Cook for 10-15 minutes, stirring occasionally.  
     

  6. Serve with vegan Parmesan, croutons, or vegan sour cream. Enjoy!

bottom of page