Roasted tomatoes, onion and garlic simmer together with tender barley, celery and Swanson® Chicken Broth to make a robust, rustic-style soup.

Allrecipes Member

Recipe Summary test

prep:
10 mins
cook:
1 hr 5 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oven to 425 degrees F. Drain the tomatoes, reserving the juice. Place the tomatoes, onions and garlic into a 17x11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Bake for 25 minutes.

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  • 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.

Tips

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

Nutrition Facts

114 calories; protein 3.3g; carbohydrates 16.3g; fat 4g; cholesterol 2.5mg; sodium 645.5mg. Full Nutrition
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Reviews (16)

Rating: 5 stars
03/08/2011
This was a hearty, healthy, easy to make soup. I added more garlic and 2 carrots diced small. I would also recommend drainind the tomatoes as well as you can before roasting. The less liquid, the better the "roasted" taste. I will make this again. Read More
(6)
Rating: 5 stars
05/25/2011
Made this for lunch today. I used 1 14oz can "no salt" diced tomatoes and 1 can RoTel tomatoes with green chilies. Made the "homemade chicken broth" from this site. This is very healthy and very tasty. I can't wait to take in my lunch. Read More
(6)
Rating: 5 stars
08/15/2011
Don't let the short list of ingredients fool you: this soup is so satisfyingly delicious! I used fresh tomatoes and roasting those veggies prior to adding to the soup adds a whole other dimension of flavor. I used organic veggie broth rather than chicken. A change to the recipe indications: I did not add the roasted veggies until right before serving, as I didn't want them to lose that baked flavor & texture while sitting in the soup. Also, if you use quick barley, this soup only needs to simmer for 10 minutes before it's ready. Read More
(6)
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Rating: 5 stars
06/10/2011
This was one of the best soups we've had recently. Proof that sometimes the simplest of ingredients are all that's needed for a great tasting recipe. I followed just as written, although I deglazed the roasting pan first with some of the broth before adding all to the pot. Read More
(6)
Rating: 4 stars
01/30/2012
Good for a quick, easy and inexpensive meal. Read More
(4)
Rating: 5 stars
06/12/2011
This soup is fantastic!!! Just make sure to not over due the barley. I have zero broth because I dumped to much in! Reguardless it is amazing! I added green peppers and Italian seasoning for personal taste. Read More
(4)
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Rating: 5 stars
02/11/2011
This soup was so easy to make and tasted great!! I added a pinch of salt and pepper and a shake of hot pepper flakes to the original recipe. Loved it! Then I had leftovers which were on the thick side so I added a small can of diced tomatoes, about a 1/2 cup of leftover pizza sauce and some salsa and it was even better!! Both days I put shredded Reggiano Parmesan cheese on top and it made it even better! I am the type who can't stick to an original recipe! I have to create!! Read More
(4)
Rating: 5 stars
08/10/2011
Such a simple and tasty soup! I added a can of mild Rotel because we like a hint of spice. Hubby LOVED it and wants it again!! Read More
(4)
Rating: 5 stars
08/25/2011
I roasted the garlic with sliced onions, and used canned fire roasted tomatoes. Simple and delicious. Read More
(3)