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.
cost per recipe: $8.84
The price is determined by the national average.
cans (about 14.5 ounces each ) diced tomatoes, drained, reserving juice
large onion, diced (about 2 cups)
cloves garlic, minced
tablespoons olive oil
cups Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth or Swanson® Natural Goodness® Chicken Broth
stalks celery, diced (about 1 cup)
cup uncooked pearl barley
tablespoons chopped fresh parsley
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.