Roasted Tomato & Barley Soup
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.
Ingredients
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
2 stalks celery, diced (about 1 cup)
0.5 cup uncooked pearl barley
2 tablespoons chopped fresh parsley
2 large onion, diced (about 2 cups)
2 cloves garlic, minced
2 tablespoons olive oil
4 cups Swanson® Chicken Broth
2 stalks celery, diced (about 1 cup)
0.5 cup uncooked pearl barley
2 tablespoons chopped fresh parsley
Instructions
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.
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.
Roasted Tomato & Barley Soup
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 so...
Directions
Print
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.
Ingredients
2 cans (about 14.5 ounces each ) diced tomatoes, drained, reserving juice2 large onion, diced (about 2 cups)2 cloves garlic, minced2 tablespoons olive oil4 cups Swanson® Chicken Broth2 stalks celery, diced (about 1 cup)0.5 cup uncooked pearl barley2 tablespoons chopped fresh parsley
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