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.

At a glance

Prep

15 min.

Total

1 hr. 20 min.

Serves

Servings: about 1 1/4 cups each

Cook: 40 min.

Roast: 25 min.

Made With

Swanson® Chicken Broth

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Ingredients & Instructions
Nutritional Info
Recipe Tips
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Notes

What You'll Need

1 can (about 28 ounces) diced tomatoes, drained, reserving juice
2 large onions, diced (about 2 cups)
2 cloves garlic, minced
2 tablespoons olive oil
4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
2 stalks celery, diced (about 1 cup)
1/2 cup uncooked pearl barley
2 tablespoons chopped fresh parsley

How to Make It

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.
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.

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Recipe Nutritional Information

Made With	Certified Organic Chicken Broth	Natural Goodness Chicken Broth	Swanson Chicken Broth
Calories	119	119	117
Total Fat	4g	4g	4g
Saturated Fat	1g	1g	1g
Cholesterol	0mg	0mg	2mg
Sodium	412mg	422mg	617mg
Total Carbohydrate	19g	19g	19g
Dietary Fiber	4g	4g	4g
Protein	3g	4g	3g
Vitamin A	10%DV	10%DV	10%DV
Vitamin C	27%DV	27%DV	27%DV
Calcium	3%DV	3%DV	3%DV
Iron	4%DV	4%DV	4%DV