Roasted Tomato and Barley Soup
Recipe from Swanson Broth & Stock

Roasting the tomatoes, garlic and onions makes this soup especially flavorful. After the veggies are roasted, all you need is 35 minutes and you've got a robust, rustic-style soup.


Roasted Tomato and Barley Soup

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Servings: 8
Prep Time: 10 mins
Total Time: 1 hr 15 mins
Related Categories: Barley Soup, Tomatoes
 
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Ingredients
  • 1  can
    (about 28 ounces) diced tomatoes, undrained
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  • 2 
    large onions, diced (about 2 cups)
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  • 2  cloves
    garlic, minced
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  • 2  tbsp.
    olive oil
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  • 4  cups
    Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
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  • 2  stalks
    celery, diced (about 1 cup)
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  • 1/2  cup
    uncooked pearl barley
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  • 2  tbsp.
    chopped fresh parsley
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Directions
1.
Heat the oven to 425 degrees F. Drain the tomatoes, reserving the juice. Place the tomatoes, onions and garlic into a 17 x 11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Bake for 25 minutes.
2.
Place the roasted vegetables into a 3-quart saucepan. Stir in the reserved tomato juice, broth, celery and barley and heat to a boil. Reduce the heat to low. Cover and cook for 35 minutes or until the barley is tender. Stir in the parsley.
3.
Serving Suggestion: Serve with multi-grain flatbread crackers and Cheddar cheese. For dessert serve with peach and blueberry crumble.
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