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

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 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

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