Roasted Tomato & Barley Soup

Campbell's Roasted Tomato & Barley Soup Recipe

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

8

Servings: about 1 1/4 cups each

Cook: 40 min.

Roast: 25 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

2 cans (about 14.5 ounces each ) canned 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 or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
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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  • Serving Suggestion: Serve with multi-grain flatbread crackers and Cheddar cheese. For dessert serve peach and blueberry crumble.
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RID#27076

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