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

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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


119 119 117


4g 4g 4g


1g 1g 1g


0mg 0mg 2mg


412mg 422mg 617mg


19g 19g 19g


4g 4g 4g


3g 4g 3g


10%DV 10%DV 10%DV


27%DV 27%DV 27%DV


3%DV 3%DV 3%DV


4%DV 4%DV 4%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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