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Roasted Tomato & Barley Soup

Roasted Tomato & Barley Soup

4.5
(8)

Roasting the tomatoes, garlic and onions makes this soup especially flavorful.  After the veggies are roasted, all you need is 40 minutes and you've got a robust, rustic-style soup.

serves 8 people

Ingredients

cost per recipe: $8.22

The price is determined by the national average.

  • 2

    cans (about 14.5 ounces each ) diced tomatoes, drained, reserving juice

  • 2

    large onion, diced (about 2 cups)

  • 2

    cloves garlic, minced

  • 2

    tablespoons olive oil

  • 4

    cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

  • 2

    stalks celery, diced (about 1 cup)

  • 1/2

    cup uncooked pearl barley

  • 2

    tablespoons chopped fresh parsley

view nutrition info

How to Make It

Heat the oven to 425°F.  Place the tomatoes, onions and garlic into a large roasting pan.  Drizzle the oil over the vegetables and toss to coat.  Roast for 25 minutes. Place the 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.
Step 1

Heat the oven to 425°F.  Place the tomatoes, onions and garlic into a large roasting pan.  Drizzle the oil over the vegetables and toss to coat.  Roast for 25 minutes.

Step 2

Place the 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.

Recipe Tips

  • Serving Suggestion: Serve with multi-grain flatbread crackers and Cheddar cheese. For dessert serve peach and blueberry crumble.

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Made With
 Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

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Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

Ratings & Reviews

(8)
  • NinesMom

    January 30, 2015

    This is my new (second) favorite soup!!

    My husband and I loved this soup. I was suprised how much flavor roasting the vegetables gave it. The only thing I added was three small boneless skinless chicken breast that I roasted at the same time as the vegetables, in a separate pan. I drizzled the chicken with olive oil and sprinkled with Montreal Steak seasoning. Chopped and added them to the pot with the roasted veggies. It does need a little salt and pepper. I served it with toasted buttered Torta rolls. I will definitely make it again.

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  • navi

    November 16, 2012

    Great recipe will make it again and again

    Great great great

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  • servin

    April 13, 2010

    Roasted Tomato & Barley Soup

    This was very tasty and froze well for later. Everyone enjoyed it - even my picky 3 year old!

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  • Faelyn M.

    January 20, 2009

    Roasted Tomato & Barley Soup

    My family, esp. my daughter, loves this soup! I use canned tomatoes from our garden and home made chicken broth. When the soup is done I use a hand blender to blend away the chunks. I don't use barley, instead I boil a small noodle of choice,place them in the bowl, then pour soup over. This is THE BEST tomato soup you'll ever eat!

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  • diane22

    March 3, 2008

    Roasted Tomato & Barley Soup

    It's a very good recipe. I will be making it again.

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    (0) (0)

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