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


15 min.


1 hr. 20 min.



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 ) 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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Recipe Nutritional Information

Made With

Swanson® Certified Organic Chicken Broth Swanson® Chicken Broth* Swanson® Natural Goodness® Chicken Broth


120 120 120


4g 4g 4g


0.5g 0.5g 0.5g


0mg 0mg 0mg


570mg 570mg 570mg


19g 19g 19g


5g 5g 5g


3g 3g 3g


10%DV 10%DV 10%DV


30%DV 30%DV 30%DV


6%DV 6%DV 6%DV


6%DV 6%DV 6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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